939 W 5TH AVE , ANCHORAGE AK 99501
The most recent inspection (Oct 2025) found zero violations. While the prior year's inspection noted some temperature-control and shellstock tag issues, those were addressed on the spot (food discarded, staff retrained) and have not recurred, indicating the kitchen has since cleaned up its practices.
No violations noted.
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. AMC 16.60.140(3-203.12.A) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest. AMC 16.60.140(3-203.12.B) ***SHELLSTOCK TAGS WERE NOT WITH THE OYSTERS. ENSURE THAT FOOD WORKERS ARE TRAINED TO KEEP SHELLSTOCK TAGS AS REQUIRED ABOVE. TRAIN STAFF TO NOTE THE DATE THE LAST OF THE SHELL STOCK WAS SERVED, THIS IS LOCATED ON THE BACK OF THE SHELLSTOCK TAGS. ENSURE THAT THE TAGS ARE READILY AVAILABLE AND MAINTAINED IN CHRONOLOGICAL ORDER.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) *** OBSERVED: HOLLANDAISE SAUCE THAT WAS PREPARED 6:00 AM HELD AT A TOP SHELF AT A 86*F, ENSURE THAT THE SAUCE IS HELD AT 135*F OR ABOVE. OR ENSURE USING TIME AS A CONTROL FOLLOWING BELLOW RECOMMENDATIONS: 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) 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)
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 GRAVY HELD IN THE REFRIGERATOR AT MEASURED INTERNAL TEMPERATURE OF 46*F, EMPLOYEES INDICATED THAT IT WAS MADE TWO DAYS AGO, FACILITY VOLUNTARILY DISCARDED THE PRODUCT. DISCUSSED WITH FOOD WORKERS THE PROPER PROCEDURE OF COOLING AND COLD HOLDING READY TO EAT FOOD
Disclosure shall include: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. AMC 16.60.140(3-603.11.B) *** REVIEWED MENU, ITEMS LISTED (POUCHED EGGS, UNDERCOOKED EGGS) SHOULD INCLUDE DIRECTIONS TO THE FOOTNOTE SECTION (ASTERISKING) STATING THAT THIS ITEM IS RAW OR UNDERCOOKED.
A food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall ensure that there are at least two barriers in place to control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. Also, these barriers must be listed in their required HACCP PLAN. AMC 16.60.140(3-502.12) A food establishment shall obtain a variance from the regulatory authority as specified in AMC 16.60.190( 8-103.10) and under AMC 16.60.190(8-103.11) before: (A) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (B) Curing food; (C) Using food additives or adding components such as vinegar: (1) As a method of food preservation rather than as a method of flavor enhancement, or (2) To render a food so that it is not potentially hazardous (time/temperature control for safety food); (D) Packaging food using a reduced oxygen packaging method except as specified under AMC 16.60.140(3-502.12) where a barrier to Clostridium botulinum in addition to refrigeration exists; (E) Operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption; (F) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (G) Preparing food by another method that is determined by the regulatory authority to require a variance; or (H) Sprouting seeds or beans. AMC 16.60.140(3-502.11) ***FACILITY UTILIZES REDUCED OXYGEN PACKAGING FOR VARIOUS FOODS, INCLUDING FISH PRODUCTS. THE PERSON IN CHARGE WAS NOTIFIED TO ENSURE THAT FISH IS BEING FROZEN PRIOR TO R.O.P. AND WHEN THAWED IT IS REMOVED FROM THE R.O.P. BAG. INSPECTOR WILL PROVIDE ADDITIONAL INFORMATION WITH THIS REPORT RELATED TO WHAT IS REQUIRED TO BE PROVIDED IN A HACCP PLAN. HACCP PLAN NEEDS TO BY SUBMITTED FOR REVIEW IN 30 DAYS - BY THE COMPLIANCE DATE NOTED.
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under the AMC 16.60.140. AMC 16.60.150(4-302.12) *** THERMOMETERS WERE NOT READILY ACCESSIBLE FOR USE. FOOD WORKERS WENT TO ANOTHER LOCATION TO BRING A THERMOMETER WHEN ASKED ABOUT HOW THEY MEASURE THE GRAVY TEMPERATURE. ENSURE THAT FOOD TEMPERATURE MEASURING DEVICES ARE READILY ACCESSIBLE.