5600 DEBARR RD , ANCHORAGE AK 99504
The two most recent inspections (March 2025 and March 2026) found no violations at all, showing the deli has corrected past problems like temperature control and cleaning issues seen in 2024. Older violations were addressed on the spot (food discarded, equipment fixed) and don't reflect current conditions.
No violations noted.
No violations noted.
The permit holder shall require food employees to report to the Person In Charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission. AMC 16.60.130(2-201.11.A) The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) THE PERSON IN CHARGE IS RESPONSIBLE FOR MAKING FOOD EMPLOYEES AWARE OF THE REQUIREMENT TO REPORT INFORMATION, IN A VERIFIABLE WAY, REGARDING THEIR HEALTH STATUS AS IT RELATES TO DISEASES THAT ARE TRANSMITTED BY FOOD. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo ) BY ALL FOOD EMPLOYEES IS SATISFACTORY TO MEET THIS REQUIREMENT. REGULAR REVIEW OF REPORTABLE ILLNESS/SYMPTOMS AND PROPER REPORTING WILL HELP REDUCE THE LIKELIHOOD THAT CERTAIN VIRAL AND BACTERIAL AGENTS WILL BE TRANSMITTED FROM INFECTED FOOD EMPLOYEES INTO FOOD. ***THE REPORTABLE SYMPTOMS AND DIAGNOSED ILLNESS ARE AS FOLLOWS: VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, OPEN CUTS OR INFECTED WOUNDS, JAUNDICE. DIAGNOSED (OR A HOUSEHOLD MEMBER THAT HAS BEEN DIAGNOSED) WITH NOROVIRUS, TYPHOID FEVER, SHIGELLOSIS, E.COLI O157:H7 OR OTHER STEC INFECTION, OR HEPATITIS A. ***FACILITY DID NOT HAVE AN UP TO DATE EMPLOYEE HEALTH POLICY FOR FOOD WORKERS. ENSURE THAT THE FACILITY UPDATES OR ADOPTS AN EFFECTIVE EMPLOYEE HEALTH POLICY BY THE COMPLIANCE DATE. THE POLICY MUST ADHERE TO THE GUIDANCE ABOVE. EDUCATIONA HANDOUT LEFT WITH FACILITY.
Equipment food-contact surfaces and utensils shall be cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (4) Before using or storing a food temperature measuring device; and (5) At any time during the operation when contamination may have occurred. AMC 16.60.150(4-602.11.A) ***OBSERVED DELI SLICER THAT WAS COVERED WITH FOOD RESIDUE FROM LACK OF CLEANING AND SANITIZING. FOOD CONTACT SURFACES SHOULD BE CLEANED AND SANITIZED EVERY 4 HOURS MINIMUM TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS. ENSURE ALL FOOD CONTACT SURFACES ARE CLEANED TO SIGHT AND TOUCH.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. ***MEASURED MANGO CHICKEN BEING HOT HELD AT 133*F. ENSURE THAT ALL FOOD REQUIRING HOT HOLDING ARE KEPT ABOVE 135*F AT ALL TIMES.
The permit holder shall be the Person In Charge or shall designate a Person In Charge and shall ensure that a Person In Charge is present at the food establishment during all hours of operation. AMC 16.60.130(2-101.11) The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222*** THERE WAS NOT A CERTIFIED PROTECTION MANAGER CERTIFICATE AVAILABLE FOR THE PERSON IN CHARGE DURING THIS INSPECTION. ENSURE THAT CERTIFIED PROTECTION MANAGER CERTIFICATE IS AVAILABLE FOR THE PERSON IN CHARGE.
THE PERSON IN CHARGE IS RESPONSIBLE FOR MAKING FOOD EMPLOYEES AWARE OF THE REQUIREMENT TO REPORT INFORMATION, IN A VERIFIABLE WAY, REGARDING THEIR HEALTH STATUS AS IT RELATES TO DISEASES THAT ARE TRANSMITTED BY FOOD. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo) BY ALL FOOD EMPLOYEES IS SATISFACTORY TO MEET THIS REQUIREMENT. REGULAR REVIEW OF REPORTABLE ILLNESS/SYMPTOMS AND PROPER REPORTING WILL HELP REDUCE THE LIKELIHOOD THAT CERTAIN VIRAL AND BACTERIAL AGENTS WILL BE TRANSMITTED FROM INFECTED FOOD EMPLOYEES INTO FOOD. ***THE REPORTABLE SYMPTOMS AND DIAGNOSED ILLNESS ARE AS FOLLOWS: VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, OPEN CUTS OR INFECTED WOUNDS, JAUNDICE. DIAGNOSED (OR A HOUSEHOLD MEMBER THAT HAS BEEN DIAGNOSED) WITH NOROVIRUS, TYPHOID FEVER, SHIGELLOSIS, E.COLI O157:H7 OR OTHER STEC INFECTION, OR HEPATITIS A.*** OBSERVED NO EMPLOYEE HEALTH PROCEDURES IN PLACE. ENSURE THAT FOOD WORKERS ARE NOTIFIED OF WHAT THE REPORTABLE SYMPTOMS AND DIAGNOSED ILLNESSES ARE. LEFT EMPLOYEE HEALTH HAND OUTS WITH FACILITY.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A)*** OBSERVED UNPASTEURIZED EGGS STORED ABOVE READY TO EAT FOODS IN REFRIGERATOR. ENSURE FOODS ARE STORED AS DIRECTED ABOVE TO PREVENT CONTAMINATION OF READY TO EAT FOODS. OBSERVED NO VISIBLE SIGNS OF CONTAMINATION OF THE FOODS STORED BELOW. EGGS WERE RELOCATED TO A LOWER SHELF.
The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: (1) For a stationary rack, single temperature machine, 165°F; or (2) For all other machines, 180°F. AMC 16.60.150(4-501.112.A) *** OBSERVED HOT WATER SANITIZING DISH WASHER NOT MEETING 165*F FOR SANITIZING. TRAIN STAFF TO REGULARLY CHECK THE WATER TEMPERATURE TO ENSUREDISH WASHER IS WORKING PROPERLY. IF SANITIZING TEMPERATURE DOES NOT MEET 165*F, ENSURE THAT FOOD SERVICE WORKERS SANITIZE IN THE 3 COMPARTMENT SINK USING CORRECTLY CONCENTRATED SANITIZER. INSTRUCTED FOOD SERVICE WORKERS TO SANITIZE IN THE 3 COMPARTMENT SINK.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16)*** OBSERVED CHICKEN BREAST HOT HELD IN THE DISPLAY CASE, BELOW THE REQUIRED HOT HOLDING TEMPERATURE. ENSURE THAT CHICKEN FOR HOT HOLDING IS MAINTAINED AT 135*F OR ABOVE TO PREVENT BACTERIAL GROWTH THAT CAN LEAD TO FOODBORNE ILLNESS. CHICKEN WAS DISCARDED. TRAIN STAFF TO UTILIZE CALIBRATED THERMOMETERS TO VERIFY HOLDING TEMPERATURES THROUGHOUT THE DAY.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. *** OBSERVED IMPROPER COLD HOLDING TEMPERATURES IN THE SANDWICH PREP REFRIGERATOR BEHIND SANDWICH SERVE LINE. TEMPERATURE CONTROLLED FOR SAFETY FOODS STORED IN THIS REFRIGERATOR WERE DISCARDED. ENSURE THAT TEMPERATURES ARE MONITORED BY HAVE A WORKING THERMOMETER IN THE WARMEST PART OF REFRIGERATOR TO ENSURE PROPER COLD HOLDING TEMPERATURES OF 41*F OR LOWER .
Written procedures for time as a public health control shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. AMC 16.60.140(3-501.19)*** OBSERVED MEAT SLICERS WITH NO INDICATION ON WHEN THEY WERE LAST CLEANED AND SANITIZED. ENSURE THAT THERE IS A WRITTEN PROCEDURE FOR WHEN SLICERS ARE TO BE CLEANED AND SANITIZED FOR TIME AS A CONTROL (EVERY 4 HOURS) AND FOOD WORKERS ARE TRAINED TO FOLLOW THE WRITTEN PROCEDURES. EXAMPLE OF A PROPER TIME AS A CONTROL PROCEDURE WAS PROVIDED TO THE PERSON IN CHARGE. TIME AS A CONTROL IS ALSO RECOMMEND FOR IN USE UTENSILS SUCH AS SCOOPS, TONGS, SPOONS, ETC. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine.*** OBSERVED SERVING UTENSILS STORED IN ICE. ENSURE IN USE UTENSILS ARE STORED AS DIRECTED ABOVE OR HAVE A WRITTEN PROCEDURE FOR TIME AS A CONTROL FOR THEM.
No violations noted.