Albuquerque Environmental Health (Cabq) has issued a list of three businesses that were red-tagged in its latest inspection report. The greenest food establishment received a passing grade and can operate but must follow a plan to correct violations. The yellow food establishment was identified as having major violations that presented an imminent hazard and required immediate downgrade or closure. The food establishment failed to provide customers with required written notifications regarding major food allergens in unpackaged foods and was unable to maintain logs documenting the regular calibration of their temperature-measuring devices. The kitchen and prep area was operating without any chlorine sanitizer solution available. The establishment was also found to exceed the seven-day storage limit or bearing expired dates in the walk-in cooler. Food was stored at room temperature with temperatures reaching as high as 98 degrees, exceeding the safe cold-holding limit of 41 degrees, and raw meats were stored close to the floor in the main kitchen area for a significant amount of time. The facility lacked lockers or a dedicated space for employees to store personal clothing and belongings away from food areas. The employee in charge failed to demonstrate basic food safety knowledge regarding sanitization, cooling, and reportable illnesses. The restaurant did not meet the required heat transfer transfer rate of at least one employee on one designated employee on the least designated sink, creating a risk of contamination.