3300 OLD SEWARD HWY , ANCHORAGE AK 99503
The most recent inspections (July 2026, April 2026 complaint) found no violations. A regular inspection in April 2026 did find some cold-holding temperature issues with tomatoes and sprouts, but staff corrected it on site and used proper time controls to keep food safe, and this pattern was already noted and addressed in a prior November 2025 inspection. Since the most recent inspections show no problems and past issues were promptly corrected, it's reasonably safe to eat here.
No violations noted.
No violations noted.
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 SLICED TOMATOES, DICED TOMATOES, & RAW BEAN SPROUTS BEING STORED IN THE FRONT PIZZA PREP LINE THAT WERE MEASURED BETWEEN 50*F-60*F DURING THIS INSPECTION. ALL TCS (TIME/TEMPERATURE CONTROLLED FOR SAFETY) FOODS BEING COLD HELD MUST REMAIN AT THE COLD HOLDING THRESHOLD OF 41*F OR BELOW AT ALL TIMES. PERSON IN CHARGE OPTED TO USE TIME AS A PUBLIC HEALTH CONTROL AND WILL DISCARD THE FOODS STIPULATED AFTER 4HOURS IF NOT USED. CORRECTED ON SITE.
No violations noted.
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 MULTIPLE TIME/TEMPERATURE CONTROLLED FOODS (ALL DICED AND OR SLICED TOMATOES) BEING INADEQUATELY COLD HELD WHEN REQUIRING COLD HOLDING IN FACILITY. THE COLD HOLDING THRESHOLD FOR ADEQUATE COLD HOLDING IS 41*F. MULTIPLE CONTAINERS IN VARIOUS TEMPERATURE CONTROL UNITS OF THE PREVIOUSLY MENTIONED FOOD ITEMS WERE MEASURED BETWEEN 42*F AND 45*F DURING THIS INSPECTION. ITEMS NOTED OUT OF COMPLIANCE WERE WITHIN THE ACCEPTABLE 2 HOUR WINDOW TO BE RAPIDLY COOLED AND/OR WILL BE USED PRIOR TO THE 4 HOUR WINDOW NECESSARY WHEN INADEQUATE TEMPERATURE OF TCS(TIME TEMPERATURE CONTROLLED FOR SAFETY) FOODS IS DISCOVERED. PERSON IN CHARGE WAS INFORMED OF THE CONSISTENT FINDINGS NOTED DURING THIS INSPECTION.
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 SMALL METALLIC CUPS IN SMOKED SALMON BEING USED TO SCOOP OUT OF THE CONTAINER. ENSURE ANY UTENSIL USED TO SCOOP INGREDIENTS HAS A HANDLE THAT IS OUT OF THE SUBSTANCE TO PREVENT CROSS CONTAMINATION. FOLLOW THE ABOVE GUIDANCE.
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 SMALL METALLIC CUPS IN SMOKED SALMON BEING USED TO SCOOP OUT OF THE CONTAINER. ENSURE ANY UTENSIL USED TO SCOOP INGREDIENTS HAS A HANDLE THAT IS OUT OF THE SUBSTANCE TO PREVENT CROSS CONTAMINATION. FOLLOW THE ABOVE GUIDANCE.
No violations noted.
No violations noted.
No violations noted.