9001 JEWEL LAKE RD , ANCHORAGE AK 99502
The most recent inspection (June 2026) found no violations at all. While a 2025 visit flagged a sanitizer malfunction and some cold-holding issues, these were corrected on the spot and the equipment was required to be fixed before further use, and the latest inspection shows the location is now clean.
No violations noted.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***MEASURED THE CONCENTRATION OF WAREWASHING MACHINE SANITIZING SOLUTION AT 0PPM DURING THIS INSPECTION. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED AND TESTED BEFORE FURTHER USE. FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD FOR WASHING AND SANITIZING FOOD CONTACT SURFACES UNTIL UNIT IS IN GOOD REPAIR. PROOF OD SERVICE, REPAIR, OR REPLACEMENT OF THE WAREWASHING MAHINE NEEDS TO BE PROVIDED TO THE ANCHORAGE HEALTH DEPARTMENT PRIOR TO USE BY THE FACILITY. ADOPT THE NEW METHOD OF WAREWASHING EFFECTIVE 14 APRIL 2025.
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 TUNA SALAD AND SLICED TOMATOES (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. CORRECTED ON SITE.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). AMC 16.60.180(7-204.11) ***SANITIZING SOLUTION OF QUAT BASED SANITIZER IN ACTIVE USE WAS MEASURED BY THE INSPECTION TEAM WITH QUAT TEST STRIPS AT 0PPM. ENSURE THAT WHEN UTILIZING QUAT BASED SANITIZER, IT REMAINS BETWEEN 200-400PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION, OR PER THE MANUFACTURERS GUIDANCE. A REFRESHER COURSE WAS GIVEN TO THE FOOD WORKERS IN FACILITY BY INSPECTION TEAM AND SOLUTION WAS CORRECTED ON SITE. ADHERE TO THE ABOVE GUIDANCE.
No violations noted.
No violations noted.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. ***OBSERVED CONTAINER OF TOMATOES STORED IN HANDWASHING SINK AT MAKE LINE, ENSURE HAND WASHING SINKS ARE NOT BLOCKED OR USED FOR ANY PURPOSE OTHER THAN HANDWASHING. CORRECTED ON SITE.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises and eliminating conditions that may harbor these pests. AMC 16.60.170(6-501.111) ***OBSERVED SEVERAL FLYING INSECTS IN PREP AREA OF FACILITY. OBSERVED CONDITIONS THAT COULD CONTRIBUTE TO THEIR PRESENCE, INCLUDING EXCESSIVE FOOD DEBRIS IN FLOOR DRAINS. ENSURE DRAINS ARE CLEANED AND APPROPRIATE STEPS ARE TAKEN TO MINIMIZE PRESENCE OF PESTS.
Food shall be protected from contamination. AMC 16.60.140(3-307.11) ***OBSERVED BOX OF TEA BAGS STORED NEXT TO TRASH CAN UNDER SODA FOUNTAIN. ENSURE A BARRIER IS INSTALLED TO PREVENT TRASH FROM CONTAMINATING TEA OR OTHER FOODS DURING STORAGE.
Cleaned equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. AMC 16.60.150(4-903.11) ***OBSERVED CARDBOARD BOX OF SANDWICH WRAPPING PAPER STORED ON FLOOR. ENSURE ABOVE DIRECTIVE IS FOLLOWED. Single-service and single-use articles shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. AMC 16.60.150(4-904.11.A) ***OBSERVED DRINK LIDS AT SELF SERVICE AREA THAT HAD FALLEN SO THE UNDERSIDE OF LID WAS EXPOSED TO POTENTIAL CONTAMINATION FROM CUSTOMERS HANDS. ENSURE SELF SERVICE AREA IS MONITORED TO ENSURE LIDS ARE STORED AND HANDLED PROPERLY.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. AMC 16.60.170(6-501.16) ***OBSERVED MOPS STORED HEAD DOWN IN MOP SINK, ENSURE ABOVE DIRECTIVE IS FOLLOWED.