1553 S BRAGAW ST , ANCHORAGE AK 99508
The two most recent inspections (September 2025 reinspection and January 2026 regular) show no violations, indicating the restaurant fixed the serious temperature-holding and food-safety issues that were flagged in August 2025 (like TCS foods sitting well above safe temperatures and no date-marking). Since the latest checks are clean, it appears safe to eat there now, though it's worth noting this establishment has had recurring paperwork/documentation issues in the past.
No violations noted.
No violations noted.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VERIFIABLE FOOD WORKER CARD FOR ALL FOOD WORKERS DURING INSPECTION. ENSURE THAT ALL FOOD WORKER SHAVE CURRENT MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS.***
The permit holder shall require food employees and conditional 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 or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (a) Vomiting, (b) diarrhea, (c) jaundice, (d) sore throat with fever, (e) a lesion containing pus such as a boil or infected wound that is open or draining and is (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover or (iii)On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. 2 .Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) PSHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Salmonella Typhi; or (f) nontyphoidal Salmonella; AMC 16.60.130(2-201.11.A) THE PERSON IN CHARGE MUST ENSURE THAT ALL FOOD EMPLOYEES UNDERSTAND THEIR OBLIGATION TO REPORT HEALTH-RELATED INFORMATION TIED TO DISEASES TRANSMISSIBLE THROUGH FOOD. THIS REPORTING MUST BE VERIFIABLE. A SIMPLE WAY TO MEET THIS REQUIREMENT IS FOR ALL FOOD EMPLOYEES TO COMPLETE A FOOD EMPLOYEE REPORTING AGREEMENT AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS AVAILABLE FOR DOWNLOAD AT WWW.MUNI.ORG/FOODINFO. REGULARLY REVIEWING REPORTABLE ILLNESSES AND SYMPTOMS WITH EMPLOYEES; AND ENSURING PROPER REPORTING; HELPS LOWER THE RISK OF VIRAL OR BACTERIAL CONTAMINATION FROM INFECTED STAFF SPREADING TO FOOD. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VERIFIABLE COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT DURING THIS INSPECTION. ENSURE THAT ALL FOOD WORKERS HAVE REVIEWED AND SIGNED THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
If only time is used as a public health control, potentially hazardous food must be discarded when it has been out of temperature control for 4 hours. AMC 16.60.140(3-501.19 ***OBSERVED FOOD ITEMS (CUT CABBAGE, SALAD GREENS MIX, COOKED AND COOLED RICE) LOCATED ON PREP COUNTERS IN THE KITCHEN. PERSON IN CHARGE STATED THAT ITEMS ARE PLACED ON THE COUNTER AND USED FOR FOOD SERVICE THROUGHOUT THE DAY. FOOD ITEMS ARE EITHER REHEATED PER ORDER (COOKED AND COOLED RICE AND CUT CABBAGE), OR SERVED READY TO EAT (MIXED SALAD GREENS). ENSURE THAT ALL FOOD ITEMS BEING HELD OUTSIDE OF PROPER TEMPERATURE CONTROL ARE DISCARDED AFTER 4 HOURS AND NOT PLACED BACK IN THE COOLER FOR LATER SERVICE. 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) ***PERSON IN CHARGE PROVIDED A BLANK COPY OF THE TIME AS CONTROL PROCEDURE PROVIDED DURING PREVIOUS INSPECTION AND WAS UNABLE TO PROVIDE A SIMILAR DOCUMENT FOR A TIME AS CONTROL WRITTEN PROCEDURE. ENSURE THAT A WRITTEN PROCEDURE FOR TIME AS CONTROL IS PREPARED IN ADVANCE AND BEING INCORPORATED INTO DAILY OPERATIONS.**** When using time as a control, food shall be marked or otherwise identified to indicate the time that the food must be discarded or the time when the food is removed from temperature control. AMC 16.60.140(3-501.19) ***OBSERVED NO MARKING OR IDENTIFICATION ON FOOD THAT PERSON IN CHARGE STATED TIME AS CONTROL WAS BEING USED FOR. ENSURE THAT ALL FOOD ITEMS USING TIME AS CONTROL ARE PROPERLY MARKED WITH THE TIME THE FOOD WAS PULLED FROM TEMPERATURE CONTROL (REMOVED FROM 41F OR REMOVED FROM 135F) AND THE TIME IT MUST BE DISCARDED (4 HOURS AFTER).***
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 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VERIFIABLE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. ONE PERSON WHO IS INVOLVED IN THE DAILY OPERATIONS OF THE FOOD ESTABLISHMENT WILL BE REQUIRED TO ACQUIRE A CFPM CERTIFICATE. ENSURE THAT AT LEAST ONE FOOD EMPLOYEE HAS ENROLLED IN A CFPM COURSE AND NOTIFIES THE INSPECTOR BY THE COMPLY BY DATE.*** The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VALID FOOD HANDLERS CARD FOR ANY FOOD WORKER AT THE TIME OF THIS INSPECTION. ENSURE THAT EACH FOOD WORKER HAS A VALID MUNICIPALITY OF ANCHORAGE FOOD HANDLERS CARD BY THE COMPLY BY DATE.***
The permit holder shall require food employees and conditional 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 or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (a) Vomiting, (b) diarrhea, (c) jaundice, (d) sore throat with fever, (e) a lesion containing pus such as a boil or infected wound that is open or draining and is (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover or (iii)On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. 2 .Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) PSHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Salmonella Typhi; or (f) nontyphoidal Salmonella; AMC 16.60.130(2-201.11.A) THE PERSON IN CHARGE MUST ENSURE THAT ALL FOOD EMPLOYEES UNDERSTAND THEIR OBLIGATION TO REPORT HEALTH-RELATED INFORMATION TIED TO DISEASES TRANSMISSIBLE THROUGH FOOD. THIS REPORTING MUST BE VERIFIABLE. A SIMPLE WAY TO MEET THIS REQUIREMENT IS FOR ALL FOOD EMPLOYEES TO COMPLETE A FOOD EMPLOYEE REPORTING AGREEMENT AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS AVAILABLE FOR DOWNLOAD AT WWW.MUNI.ORG/FOODINFO. REGULARLY REVIEWING REPORTABLE ILLNESSES AND SYMPTOMS WITH EMPLOYEES; AND ENSURING PROPER REPORTING; HELPS LOWER THE RISK OF VIRAL OR BACTERIAL CONTAMINATION FROM INFECTED STAFF SPREADING TO FOOD. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VERIFIABLE EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT FOR ANY FOOD WORKERS AT THE TIME OF THIS INSPECTION. A DISCUSSION ABOUT EMPLOYEE HEALTH RESTRICTIONS AND A COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT WERE LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS IN THE ESTABLISHMENT REVIEW ANS SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***OBSERVED NO SIGNAGE IN THE DESIGNATED HADNWASHING SINK LOCATED IN THE KITCHEN OR THE EMPLOYEE BATHROOM NOTIFYING EMPLOYEES TO WASH THEIR HANDS. ENSURE THAT ALL HANDWASHING SINKS USED BY EMPLOYEES HAVE THE PROPER SIGNAGE NOTIFYING ALL FOOD WORKERS TO WASH THEIR HANDS. ENSURE TO NOTIFY INSPECTOR BY COMPLY DATE THAT ALL HANDWASHING SINKS HAVE PROPER SIGNAGE.***
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 COOKED RICE (55F), COOKED CHICKEN (80F, 45F), COOKED BEEF (150F), COOKED SHRIMP (50F), AND CUT CABBAGE (50F) MEASURING ABOVE 41F LOCATED ON THE KITCHEN COUNTER AND GRILL AREA. PERSON IN CHARGE STATED SOME ITEMS WERE COOKED AN HOUR PRIOR TO THE INSPECTION (COOKED SHRIMP, COOKED CHICKEN (80F), COOKED BEEF) AND IF THEY DON'T SELL WITHIN THE NEXT TWO HOURS THEY ARE PLACED IN THE COOLER TO BE HELD LONGER THAN 24 HOURS. PERSON IN CHARGE STATED THAT SOME ITEMS (COOKED RICE 45F) WERE COOKED AND COOLED THE PREVIOUS DAY AND PLACED ON THE COUNTER AN HOUR PRIOR TO THIS INSPECTION. PERSON IN CHARGE STATED THE COOKED RICE WILL BE HELD OUT OF TEMPERATURE FOR ABOUT TWO HOURS AND REHEATED TO 165F FOR SALE OR PLACED BACK IN THE COOLER. THIS EXCEEDS THE PROPER COLD HOLDING REQUIREMENTS FOR COOKED AND READY-TO-EAT TCS FOODS. A DISCUSSION ABOUT PROPER COLD HOLDING PROCEDURES, TIME AS CONTROL PROCEDURES, TIME AS A PUBLIC HEALTH CONTROL PROCEDURES, AND EDUCATIONAL HAND OUTS WERE LEFT WITH THE PERSON IN CHARGE TO DECIDE THE ESTABLISHMENTS OPTIONS FOR ADEQUATE TCS FOOD SAFETY. THE PERSON IN CHARGE AGREED TO DISCARD ANY FOOD ITEMS LISTED ABOVE BY THE FOUR HOUR LIMIT.***
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17.A) ***OBSERVED ZERO DATE MARKING ON ANY COOKED OR READY-TO-EAT TCS FOODS LOCATED IN THE FOOD ESTABLISHMENT. ENSURE THAT ALL COOED AND READY-TO-EAT TCS FOODS BEING HELD LONGER THAN 24 HOURS ARE PROPERLY LABELED WITH THE DATE OF PREPARATION AND DISCARD DATE.***
Food shall be protected from contamination. AMC 16.60.140(3-307.11) ***OBSERVED LARGE CONTAINERS OF RICE WITHOUT LIDS LOCATED UNDER THE PERSONAL FOOD ITEM TABLE. ENSURE THAT ALL FOOD ITEMS HAVE LIDS TO PROPERLY PROTECT THEM FROM POTENTIAL CONTAMINATION.***
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 CUPS AND BOWLS BEING USED AS SCOOPS IN CONTAINERS OF RICE AND OTHER DRY INGREDIENT FOOD ITEMS. ENSURE THAT ALL BOWLS AND CUPS ARE REPLACED WITH PROPER SCOOPS WITH HANDLES TO PREVENT CONTAMINATION.*** ***OBSERVED AN IN- USE UTENSIL (VEGETABLE PEELER) LOCATED ON AN UNCLEAN UTILITY SWITCH. ENSURE THAT ALL IN-USE UTENSILS ARE PROPERLY STORED FOLLOWING THE REQUIREMENTS ABOVE.***
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116) ***PERSON IN CHARGE PROVIDED EXPIRED CHLORINE TEST STRIPS DURING THIS INSPECTION. ENSURE THAT CURRENT TEST STRIPS ARE ACQUIRED TO ACCURATELY CONCENTRATE CHEMICAL SANITIZING SOLUTIONS.***
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. AMC 16.60.160(5-501.17) ***OBSERVED NO COVERED RECEPTACLE IN THE EMPLOYEE BATHROOM. ENSURE THAT A COVERED RECEPTACLE IS ACQUIRED FOR SANITARY NAPKIN DISPOSAL.***
No violations noted.