4630 MOUNTAIN VIEW DR , ANCHORAGE AK 99508
The most recent inspection (March 2025) found zero violations, showing the serious issues from February 2025 - like the broken dishwasher sanitizer, improper thawing/cooling, and hand-washing lapses - were corrected. While that February visit was concerning, the facility has since passed a clean reinspection, so current risk appears low.
No violations noted.
Food employees shall keep their hands and exposed portions of their arms clean. AMC 16.60.130(2-301.11) ***INSPECTION TEAM OBSERVED MULTIPLE FOOD WORKERS NOT WASHING HANDS AFTER TOUCHING THEIR EYES/HANDS/FACE/HAIR AND AFTER ENTERING THE KITCHEN FROM OUTSIDE. ENSURE THAT ALL FOOD WORKERS WASH HANDS AFTER CONTAMINATING THEIR HANDS WITH DIRTY SURFACES, AFTER TOUCHING RAW ANIMAL PRODUCTS, BEFORE PREPARING FOOD OR WAREWASHING, OR WHEN RETURNING TO THE KITCHEN. ADHERE TO THE ABOVE GUIDELINES.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. ***OBSERVED HANDWASHING STATION BEING UTILIZED BY FOOD WORKERS FOR HANDWASHING WITHOUT SOAP AVAILABLE IN THE DISPENSER. ENSURE THAT SOAP DISPENSERS REMAIN STOCKED WITH HAND SOAP AT ALL TIMES.
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. ALTERNITIVELY, THE FACILITY CAN UTILIZE THE WAREWASHING MACHINE IN THE KITCHEN. ADOPT THE NEW METHOD OF WAREWASHING EFFECTIVE 19 FEB 2025.
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) ***MULTIPLE SANITIZER BUCKETS OF CHLORINE BASED SANITIZER WERE IN ACTIVE USE THAT MEASURED BY THE INSPECTION TEAM WITH CHLORINE TEST STRIPS AT >200PPM. ENSURE THAT WHEN UTILIZING CHLORINE BASED SANITIZER THAT REMAINS BETWEEN 50-100PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION. ADHERE TO THE ABOVE GUIDANCE.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) ***OBSERVED COOKED MEAT (BEEF) BEING COOLED BY SPRAYING COLD WATER ON IT IN THE 3 COMPARTMENT SINK. PERSON IN CHARGE ALSO INDICATED THAT THERE WERE NO TRACKED TIME MEASURES USED FOR COOLING. THIS DOES NOT FALL IN LINE WITH ANY OF THE APPROVED METHODS LISTED ABOVE. ENSURE THAT FACILITY ADOPTS AN ACCEPTABLE METHOD FROM THE ABOVE GUIDANCE.
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41°F or less; or (B) Completely submerged under running water that is 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. (C) As part of a cooking process. AMC 16.60.140(3-501.13) ***OBSERVED REDUCED OXYGEN PACKAGED BLUE FIN TUNA THAT HAD BEEN THAWED UNDER REFRIGERATION STILL IN ITS SEALED PACKAGING. PERSON IN CHARGE INDICATED THE METHOD OF THAWING THE TUNA WAS FOR IT TO BE THAWED WHILE STILL HELD IN REDUCED OXYGEN PACKAGING. PERSON IN CHARGE VOLUNTARILY BROKE THE VACUUM SEAL AND DISCARDED THE TUNA.
Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use. AMC 16.60.150(4-204.112.E) ***OBSERVED COOKING TAKING PLACE WITH NO INTERNAL FOOD THERMOMETER. SPOKE WITH THE PERSON IN CHARGE WHO DID NOT INDICATE FACILITY HAD A FOOD THERMOMETER. ENSURE THAT FACILITY ACQUIRES FOOD THERMOMETERS BY THE COMPLIANCE DATE.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14. B) ***OBSERVED MULTIPLE DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS 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 UTENSILS UTILIZED TO HANDLE FOOD BEING STORED ON NON-SANITIZED SURFACES AND NON FOOD CONTACT SURFACES. ENSURE WHEN STORING IN USE UTENSILS THAT THEY ARE STORED FOLLOWING ONE THE METHODS CITED ABOVE.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE CHUNKS OF THE CEILING OF FACILITY NEAR THE WARE WASHING AREA AND OVEN WITH THE FINISHED EXTERIOR PEELING OFF. THE FLOOR BOARDS OF THE FACILITY ALSO HAD SPRAY FOAM IN PLACE TO TRY AND SEAL THE HOLES. ENSURE THAT CEILING AND FLOOR BOARD OF THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED.
Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. AMC 16.60.170(6-202.12) ***GRIME BUILDUP ON THE CEILING TILES AROUND THE VENTILATION SYSTEM CEILING DIFFUSER DIRECTLY ABOVE FOOD PREPARATION AREA. ENSURE THAT THE VENTILATION SYSTEM REMAINS IN GOOD REPAIR AND FREE OF GRIME TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. AMC 16.60.170(6-202.11. A) ***OBSERVED UNCOVERED FLORESCENT LIGHTS ABOVE WAREWASHING AREA. ENSURE THAT ALL NON-SHATTER PROOF GLASS IS COVERED BY A SHIELD TO PROTECT FOOD AND/OR FOOD CONTACT SURFACES IN THE EVENT THE BULB SHATTERS
Food employees shall keep their hands and exposed portions of their arms clean. AMC 16.60.130(2-301.11) ***INSPECTION TEAM OBSERVED MULTIPLE FOOD WORKERS NOT WASHING HANDS AFTER TOUCHING THEIR EYES/HANDS/FACE/HAIR AND AFTER ENTERING THE KITCHEN FROM OUTSIDE. ENSURE THAT ALL FOOD WORKERS WASH HANDS AFTER CONTAMINATING THEIR HANDS WITH DIRTY SURFACES, AFTER TOUCHING RAW ANIMAL PRODUCTS, BEFORE PREPARING FOOD OR WAREWASHING, OR WHEN RETURNING TO THE KITCHEN. ADHERE TO THE ABOVE GUIDELINES.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. ***OBSERVED HANDWASHING STATION BEING UTILIZED BY FOOD WORKERS FOR HANDWASHING WITHOUT SOAP AVAILABLE IN THE DISPENSER. ENSURE THAT SOAP DISPENSERS REMAIN STOCKED WITH HAND SOAP AT ALL TIMES.
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. ALTERNITIVELY, THE FACILITY CAN UTILIZE THE WAREWASHING MACHINE IN THE KITCHEN. ADOPT THE NEW METHOD OF WAREWASHING EFFECTIVE 19 FEB 2025.
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) ***MULTIPLE SANITIZER BUCKETS OF CHLORINE BASED SANITIZER WERE IN ACTIVE USE THAT MEASURED BY THE INSPECTION TEAM WITH CHLORINE TEST STRIPS AT >200PPM. ENSURE THAT WHEN UTILIZING CHLORINE BASED SANITIZER THAT REMAINS BETWEEN 50-100PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION. ADHERE TO THE ABOVE GUIDANCE.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) ***OBSERVED COOKED MEAT (BEEF) BEING COOLED BY SPRAYING COLD WATER ON IT IN THE 3 COMPARTMENT SINK. PERSON IN CHARGE ALSO INDICATED THAT THERE WERE NO TRACKED TIME MEASURES USED FOR COOLING. THIS DOES NOT FALL IN LINE WITH ANY OF THE APPROVED METHODS LISTED ABOVE. ENSURE THAT FACILITY ADOPTS AN ACCEPTABLE METHOD FROM THE ABOVE GUIDANCE.
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41°F or less; or (B) Completely submerged under running water that is 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. (C) As part of a cooking process. AMC 16.60.140(3-501.13) Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41°F or less; or (B) Completely submerged under running water that is 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. (C) As part of a cooking process. AMC 16.60.140(3-501.13) ***OBSERVED REDUCED OXYGEN PACKAGED BLUE FIN TUNA THAT HAD BEEN THAWED UNDER REFRIGERATION STILL IN ITS SEALED PACKAGING. PERSON IN CHARGE INDICATED THE METHOD OF THAWING THE TUNA WAS FOR IT TO BE THAWED WHILE STILL HELD IN REDUCED OXYGEN PACKAGING. PERSON IN CHARGE VOLUNTARILY BROKE THE VACUUM SEAL AND DISCARDED THE TUNA.
Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use. AMC 16.60.150(4-204.112.E) ***OBSERVED COOKING TAKING PLACE WITH NO INTERNAL FOOD THERMOMETER. SPOKE WITH THE PERSON IN CHARGE WHO DID NOT INDICATE FACILITY HAD A FOOD THERMOMETER. ENSURE THAT FACILITY ACQUIRES FOOD THERMOMETERS BY THE COMPLIANCE DATE.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14. B) ***OBSERVED MULTIPLE DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS 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 UTENSILS UTILIZED TO HANDLE FOOD BEING STORED ON NON-SANITIZED SURFACES AND NON FOOD CONTACT SURFACES. ENSURE WHEN STORING IN USE UTENSILS THAT THEY ARE STORED FOLLOWING ONE THE METHODS CITED ABOVE.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE CHUNKS OF THE CEILING OF FACILITY NEAR THE WARE WASHING AREA AND OVEN WITH THE FINISHED EXTERIOR PEELING OFF. THE FLOOR BOARDS OF THE FACILITY ALSO HAD SPRAY FOAM IN PLACE TO TRY AND SEAL THE HOLES. ENSURE THAT CEILING AND FLOOR BOARD OF THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED.
Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. AMC 16.60.170(6-202.12) ***GRIME BUILDUP ON THE CEILING TILES AROUND THE VENTILATION SYSTEM CEILING DIFFUSER DIRECTLY ABOVE FOOD PREPARATION AREA. ENSURE THAT THE VENTILATION SYSTEM REMAINS IN GOOD REPAIR AND FREE OF GRIME TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. AMC 16.60.170(6-202.11. A) ***OBSERVED UNCOVERED FLORESCENT LIGHTS ABOVE WAREWASHING AREA. ENSURE THAT ALL NON-SHATTER PROOF GLASS IS COVERED BY A SHIELD TO PROTECT FOOD AND/OR FOOD CONTACT SURFACES IN THE EVENT THE BULB SHATTERS
Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. AMC 16.60.130(2-301.15) ENSURE ALL EMPLOYEES ARE TRAINED TO USE THE DESIGNATED HAND WASHING SINK TO WASH THEIR HANDS. EMPLOYEES WERE OBSERVED USING THE FOOD PREP SINK TO WASH THEIR HANDS ON AT LEAST 3 OCCASIONS DURING THIS INSPECTION. - CORRECTING DURING THIS INSPECTION.
Except when washing fruits and vegetables as specified under AMC 16.60.140(3-302.15), or when garnishing beverages, food employees may not contact exposed, ready-to-eat food with their bare hands. AMC 16.60.140(3-301.11.B) ENSURE ALL EMPLOYEES ARE TRAINED ON NO BARE HANDS OR EXPOSED SKIN TOUCHING READY-TO-EAT FOODS. AN EMPLOYEE WITH GLOVED HANDS WAS OBSERVED MIXING MACARONI SALAD AND THE MACARONI SALAD WENT ABOVE THE GLOVE LINE CAUSING EXPOSED SKIN TO COME IN CONTACT WITH THE FOOD PRODUCT. ALL FOOD ITEMS IN QUESTION WERE DISCARDED DURING THIS INSPECTION.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. CONTINUE TO ENSURE ALL HAND WASHING SINKS ARE EQUIPPED WITH SOAP. NO SOAP WITH OBSERVED AT THE HAND WASHING SINK LOCATED IN THE MAIN FOOD PREP AREA AT THE BEGINNING OF THIS INSPECTION. CORRECTED DURING THIS INSPECTION.
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) ENSURE ALL EMPLOYEES ARE TRAINED TO MAINTAIN CHLORINE SANITIZER BETWEEN 50 PPM AND 100 PPM. CHLORINE SANITIZER WAS OBSERVED MEASURING OVER 200 PPM IN 2 OF THE 2 SANI BUCKETS OBSERVED DURING THIS INSPECTION. CORRECTING DURING THIS INSPECTION.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) ENSURE EMPLOYEES ARE TRAINED TO COOL FOODS DOWN WITHIN THE REQUIRED METHODS LISTED ABOVE. MACARONI NOODLES WERE OBSERVED BEING COOLED IN A LARGE PLASTIC BOWL COVERED. THE MACARONI WAS SEPARATED INTO SEVERAL SHEET PANS AND PLACED IN THE WALK-IN COOLER TO CONTINUE THE COOLING PROCESS.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) REPLACE THE HOT WATER HANDLE ON THE HAND WASHING SINK LOCATED ON THE COOK-LINE. NO HOT WATER WAS AVAILABLE AT THIS HAND WASHING SINK DUE TO THE MISSING HANDLE.