4000 W DIMOND BLVD , ANCHORAGE AK 99515
The most recent inspection (Oct 2025) found no violations at all, and the prior issues (a warewashing pressure gauge glitch and some cut melon found above 41°F which was promptly discarded) were addressed and haven't recurred. There's no current pattern of contamination, pests, or unsafe handling, so it's fine to eat here.
No violations noted.
Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. AMC 16.60.150(4-204.118.A) ***OBSERVED PRESSURE GAUGE THAT WAS OUT OF COMPLIANCE. PRESSURE GAUGE DID NOT REFLECT ACCEPTABLE LEVELS OF PRESSURE IN ORDER TO REFLECT ADEQUATE SANITATION OF FOOD CONTACT SURFACES WHEN USING A HOT WATER SANITATION WAREWASHING MACHINE. ENSURE THAT PRESSURE GAUGE IS OPERATING CORRECTLY IN ORDER TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
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 HAS AN EMPLOYEE HEALTH AGREEMENT INCLUDED IN THE NEW HIRE PACKET. NEW EMPLOYEES SIGN A DOCUMENT THAT HAVE READ AND UNDERSTAND THE REQUIREMENTS FOR REPORTING. THE MANAGER WAS NOT ABLE TO FIND THE SIGNED DOCUMENT INDICATING THAT THE TWO EMPLOYEES WORKING IN THE PRODUCE DEPARTMENT HAD AGREED TO THE REPORTING REQUIREMENTS. ENSURE THAT ALL FOOD WORKERS HAVE BEEN NOTIFIED IN A MANNER THAT IS VERIFIABLE BY THE COMPLIANCE DATE.
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. ***INTERNAL TEMPERATURES OF CUT (1/4 AND 1/2) HONEY DEW, WATER MELON, CANTALOUPE MEASURED BETWEEN 45 AND 47*F. THESE ITEMS WERE DISCARDED AND THE PERSON IN CHARGE WILL TAKE ACTION TO DETERMINE THE CAUSE OF THE ITEMS BEING OUT OF TEMPERATURE.
No violations noted.