2636 SPENARD RD E , ANCHORAGE AK 99503
While inspections in mid-2025 found serious repeat issues (foods held at unsafe temperatures, expired date-marked items, bare-hand contact with ready-to-eat food), the three most recent inspections (July 11, October 2025, and February 2026) found no violations at all, indicating the restaurant corrected these problems and is currently operating safely.
No violations noted.
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 REINDEER SAUSAGE, BEATEN RAW EGGS, DELI HAM, CANADIAN BACON, THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. LISTED FOOD ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. THESE ITEMS WERE INDICATED TO HAVE BEEN STOCKED FROM THE WALK-IN COOLER IN WHICH ALL LISTED FOOD ITEMS WERE MEASURED IN COMPLIANCE FOR PROPER COLD HOLDING. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE NOT DISCARDED BECAUSE THEY WERE STOCKED LESS THAN 2 HOURS AGO ACCORDING TO THE FOOD WORKERS IN THE FACILITY. ***OBSERVED MULTIPLE ITEMS (RAW PORK CHOPS & RAW STEAK) 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 PREVIOUSLY MENTIONED IN THIS VIOLATION WERE VOLUNTARILY DISCARDED DURING THIS INSPECTION.
Date marked, ready-to-eat, potentially hazardous food that is past the maximum 7 days shall be discarded. AMC 16.60.140(3-501.18.A) Hard Cheese exempt from date marking: Asadero, Abertam, Appenzeller, Asiago medium or old, Bra, Cheddar, Christalinna, Colby, Cotija Anejo, Cotija, Coon, Derby, Emmentaler, English Dairy, Gex (blue veined), Gloucester, Gjetost, Gruyere, Herve, Lapland, Lorraine, Oaxaca, Parmesan, Pecorino, Queso Anejo, Queso Chihuahua, Queso de Prensa, Romanello, Romano, Reggiano, Sapsago, Sassenage (blue veined), Stilton (blue veined), Swiss, Tignard (blue veined), Vize, Wensleydale (blue veined). Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. Preserved fish products include pickled herring and dried, or salted cod, and other acidified fish products, manufactured according to 21 CFR 114. Data from the risk assessment show that the high salt and/or acidity of these products does not allow for the growth of Listeria monocytogenes and therefore, these products are exempt from date marking. This exemption does not apply to hot or cold smoked fish products, nor does it apply to fish products that are dried, marinated, or otherwise preserved on-site, in a food establishment, such as ceviche. Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. Semi-Soft Cheeses exempt from date marking: Asiago soft, Battelmatt, Bellelay (blue veined), Blue, Brick, Camosum, Chantelle, Edam, Fontina, Gorgonzola (blue veined), Gouda, Havarti, Konigskase, Limburger, Milano, Manchego, Monterey, Muenster, Oka, Port du Salut, Provolone, Queso de Bola, Queso de la Tierra, Robbiole, Roquefort (blue veined), Samsoe, Tilsiter, Trappist. ***Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. ***Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. ***OBSERVED SLICED TURKEY STORED IN THE WALK-IN COOLER THAT HAD BEEN DATE MARKED FOR 6-28 AS THE PREP/THAW DATE. DATE MARKING SYSTEM WAS CONFIRMED DURING THIS INSPECTION BY FOOD WORKERS IN FACILITY. ACCORDING TO THIS SYSTEM IN PLACE THE SLICED TURKEY SHOULD HAVE BEEN DISCARDED BY FACILITY 4 CALENDAR DAYS AGO. ENSURE THAT FACILITY IS ADHERING TO PROPER DATE MARKING PROCEDURES THAT FALL IN LINE WITH THE ABOVE GUIDANCE. FOOD IDENTIFIED TO HAVE BEEN OUT OF COMPLIANCE FOR DATE MARKING WERE VOLUNTARILY DISCARDED DURING THIS INSPECTION. CORRECTED ON SITE.
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) ***OBSERVED FOOD WORKER HANDLE READY TO EAT FOOD (BISCUIT) WITH THEIR BARE HANDS. BISCUIT WAS PLACED ON A TO-GO CONTAINER AND WAS GOING TO BE SERVED WITHOUT FURTHER COOKING. FOOD WORKER WAS INFORMED OF THE RULES REGARDING BARE HAND CONTACT WITH READY TO EAT FOODS AND VOLUNTARILY DISCARDED THE BISCUIT. ENSURE EMPLOYEES ARE NOT TOUCHING READY TO EAT FOODS THAT WILL NOT BE REHEATED TO AT LEAST 145*F PRIOR TO SERVING TO PREVENT THE SPREAD OF FOODBORNE ILLNESS. THIS IS A REPEAT VIOLATION.
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 RAW BEATEN EGGS, TUNA SALAD, COOKED FINE GROUND SAUSAGE, RAW STEAKS, RAW PORK CHOPS, RAW CHORIZO, AND RAW CHICKEN(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. TUNA SALAD, RAW STEAK, RAW PORK CHOPS, COOKED FINE GROUND SAUSAGE, RAW CHICKEN, AND RAW PORK CHOPS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE BECAUSE ITEMS WERE OVER 45*F AND WERE PREPARED YESTERDAY ACCORDING TO THE KITCHEN MANAGER. OTHER NOTED RAW FOOD ITEMS WERE NOTED TO HAVE BEEN PREPARED/THAWED TODAY, WERE OUT OF COMPLIANCE FOR 2 HOURS OR LESS. PERSON IN CHARGE MADE THE PLAN OF ACTION TO ADJUST COLD HOLDING UNITS SO THAT PROPER TEMPERATURE CONTROL COULD OCCUR. CORRECTED ON SITE. THIS IS A REPEAT VIOLATION.
Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. Preserved fish products include pickled herring and dried, or salted cod, and other acidified fish products, manufactured according to 21 CFR 114. Data from the risk assessment show that the high salt and/or acidity of these products does not allow for the growth of Listeria monocytogenes and therefore, these products are exempt from date marking. This exemption does not apply to hot or cold smoked fish products, nor does it apply to fish products that are dried, marinated, or otherwise preserved on-site, in a food establishment, such as ceviche. Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. Semi-Soft Cheeses exempt from date marking: Asiago soft, Battelmatt, Bellelay (blue veined), Blue, Brick, Camosum, Chantelle, Edam, Fontina, Gorgonzola (blue veined), Gouda, Havarti, Konigskase, Limburger, Milano, Manchego, Monterey, Muenster, Oka, Port du Salut, Provolone, Queso de Bola, Queso de la Tierra, Robbiole, Roquefort (blue veined), Samsoe, Tilsiter, Trappist. ***Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. ***Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. ***OBSERVED DELI TURKEY, DICED TOMATOES, RAW CHOPPED ONIONS, RAW CHOPPED ZUCCHINI, COOKED CHILI, AND RAW CHOPPED BELL PEPPERS THAT WAS BEING STORED ON THE WALK-IN WITH OUTDATED DATE MARKING THAT INDICATING THE ITEMS HAVE BEEN STORED AFTER THAW/PREP/COOK PROCESSES FOR LONGER THAN 7 CALENDAR DAYS. ENSURE THAT WHEN ADHERING TO A DATE MARKING SYSTEM THAT YOU FOLLOW THE GUIDELINES ABOVE. PERSON IN CHARGE WAS INFORMED AND VOLUNTARILY DISCARDED THE ABOVE ITEMS. CORRECTED ON SITE. THIS IS A REPEAT VIOLATION.
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) ***THERE WAS NO MARKING ON RAW SHELL EGGS INDICATED TO BE USING TIME AS A CONTROL IN THE FACILITY. ENSURE THAT WHEN UTILIZING TIME AS A CONTROL THAT THE ABOVE GUIDANCE IS FOLLOWED. ADOPT A METHOD IN ORDER TO VERIFY THAT TIME AS A CONTROL AS A MECHANISM OF FOODBORNE ILLNESS GROWTH PREVENTION IS EFFECTIVE. THIS IS A REPEAT VIOLATION.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) ***THERE WAS NO CONSUMER ADVISORY OR CONSUMER ADVISORY DISCLOSURE ON DISPLAY IN FACILITY INDICATING POTENTIALLY DANGEROUS FOODS AND COMPLYING WITH THE ABOVE GUIDELINES. ENSURE THAT WITH ALL FOODS IDENTIFIED ABOVE, THAT THE ABOVE GUIDANCE ON CONSUMER ADVISORIES IS ADHERED TO. CREATE OR ADOPT A CONSUMER ADVISORY FOR THE ITEMS REQUIRED (READY TO EAT RAW OR UNDERCOOKED FOODS: EGGS) 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 DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION IN FOOD PREP, FOOD STORAGE, AND WAREWASHING AREAS. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION. THIS IS A REPEAT VIOLATION.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) ***KITCHEN WALLS AND EQUIPMENT ARE COVERED IN GREASE LAIDDEN RESIDUE. OTHER NON-FOOD CONTACT SURFACES (FLOORS, DOOR HANDLES, SHELVES, ETC.) WERE COVERED IN A BUILD UP OF GREASE RESIDUE AND FOOD DEBRIS. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH. THIS IS A REPEAT VIOLATION.
The permit holder shall require food 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 shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission. AMC 16.60.130(2-201.11.A) The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) THE PERSON IN CHARGE IS RESPONSIBLE FOR MAKING FOOD EMPLOYEES AWARE OF THE REQUIREMENT TO REPORT INFORMATION, IN A VERIFIABLE WAY, REGARDING THEIR HEALTH STATUS AS IT RELATES TO DISEASES THAT ARE TRANSMITTED BY FOOD. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo ) BY ALL FOOD EMPLOYEES IS SATISFACTORY TO MEET THIS REQUIREMENT. REGULAR REVIEW OF REPORTABLE ILLNESS/SYMPTOMS AND PROPER REPORTING WILL HELP REDUCE THE LIKELIHOOD THAT CERTAIN VIRAL AND BACTERIAL AGENTS WILL BE TRANSMITTED FROM INFECTED FOOD EMPLOYEES INTO FOOD. ***THE REPORTABLE SYMPTOMS AND DIAGNOSED ILLNESS ARE AS FOLLOWS: VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, OPEN CUTS OR INFECTED WOUNDS, JAUNDICE. DIAGNOSED (OR A HOUSEHOLD MEMBER THAT HAS BEEN DIAGNOSED) WITH NOROVIRUS, TYPHOID FEVER, SHIGELLOSIS, E.COLI O157:H7 OR OTHER STEC INFECTION, OR HEPATITIS A. ***FACILITY DID NOT HAVE AN EMPLOYEE HEALTH POLICY THAT ADHERED TO THE ABOVE GUIDELINES AND WAS VERIFIABLE AT THE TIME OF INSPECTION. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE.
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) ***OBSERVED FOOD WORKER HANDLE READY TO EAT FOOD (BISCUIT) WITH THEIR BARE HANDS. BISCUIT WAS PLACED ON A PLATE WITH BUTTER AND WAS GOING TO BE SERVED WITHOUT FURTHER COOKING. FOOD WORKER WAS INFORMED OF THE RULES REGARDING BARE HAND CONTACT WITH READY TO EAT FOODS AND VOLUNTARILY DISCARDED THE BISCUIT. ENSURE EMPLOYEES ARE NOT TOUCHING READY TO EAT FOODS THAT WILL NOT BE REHEATED TO AT LEAST 145*F PRIOR TO SERVING TO PREVENT THE SPREAD OF FOODBORNE ILLNESS.
Food shall be safe, unadulterated, and honestly presented. AMC 16.60.140(3-101.11) ***SLICED TOMATOES STORED IN WALK-IN COOLER WAS OBSERVED TO HAVE VISIBLE MOLD. FOOD CONSISTING OF IN WHOLE OR PART THAT IS PUTRID OR DECOMPOSED IS UNFIT FOR CONSUMPTION. SLICED TOMATOES WERE DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE. ENSURE THAT FOOD WORKERS ARE TRAINED TO STORE FOODS IN A MANNER TO WOULD ENSURE THAT FOODS ARE UTILIZED BEFORE THEY BECOME UNFIT FOR CONSUMPTION. CORRECTED ON SITE.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A) ***OBSERVED THE STORAGE OF UNCOVERED, BEATEN RAW EGGS ABOVE UNCOVERED, READY TO EAT FRUITS. THE STORAGE OF EGGS ABOVE READY TO EAT FOODS CAN LEAD TO CROSS CONTAMINATION DUE TO DRIPPAGE. ORGANIZE THE COOLER SO THAT CROSS CONTAMINATION FROM DRIPPAGE IS BE PREVENTED BY THE COMPLIANCE DATE.
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 RAW BEATEN EGGS, RAW STEAK, TUNA SALAD, RAW BEEF PATTY, RAW BACON, AND RAW SAUSAGE (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. RAW BEATEN EGGS, TUNA SALAD, AND RAW STEAK IDENTIFIED OUT OF TEMPERATURE CONTROL WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE BECAUSE ITEMS WERE OVER 45*F AND WERE PREPARED YESTERDAY ACCORDING TO THE KITCHEN MANAGER. OTHER NOTED RAW FOOD ITEMS WERE NOTED TO HAVE BEEN PREPARED/THAWED TODAY, WERE NO HIGHER THAN 45*F, AND ARE GOING TO BE COOKED. CORRECTED ON SITE.
Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. Preserved fish products include pickled herring and dried, or salted cod, and other acidified fish products, manufactured according to 21 CFR 114. Data from the risk assessment show that the high salt and/or acidity of these products does not allow for the growth of Listeria monocytogenes and therefore, these products are exempt from date marking. This exemption does not apply to hot or cold smoked fish products, nor does it apply to fish products that are dried, marinated, or otherwise preserved on-site, in a food establishment, such as ceviche. Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. Semi-Soft Cheeses exempt from date marking: Asiago soft, Battelmatt, Bellelay (blue veined), Blue, Brick, Camosum, Chantelle, Edam, Fontina, Gorgonzola (blue veined), Gouda, Havarti, Konigskase, Limburger, Milano, Manchego, Monterey, Muenster, Oka, Port du Salut, Provolone, Queso de Bola, Queso de la Tierra, Robbiole, Roquefort (blue veined), Samsoe, Tilsiter, Trappist. ***Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. ***Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. ***OBSERVED COOKED GROUND HAMBURGER THAT WAS BEING STORED ON THE WALK-IN WITH AN OUTDATED DATE MARK THAT INDICATED IT WAS PREPARED ON THE 1ST OF MAY. ENSURE THAT WHEN ADHERING TO A DATE MARKING SYSTEM THAT YOU FOLLOW THE GUIDELINES ABOVE. PERSON IN CHARGE WAS INFORMED AND VOLUNTARILY DISCARDED THE COOKED GROUND SAUSAGE. CORRECTED ON SITE.
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) ***THERE WAS NO MARKING ON RAW SHELL EGGS INDICATED TO BE USING TIME AS A CONTROL IN THE FACILITY. ENSURE THAT WHEN UTILIZING TIME AS A CONTROL THAT THE ABOVE GUIDANCE IS FOLLOWED. ADOPT A METHOD IN ORDER TO VERIFY THAT TIME AS A CONTROL AS A MECHANISM OF FOODBORNE ILLNESS GROWTH PREVENTION IS EFFECTIVE. EDUCATIONAL HANDOUT LEFT WITH THE PERSON IN CHARGE.
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 DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION IN FOOD PREP, FOOD STORAGE, AND WAREWASHING AREAS. 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 A PLASTIC CUP IN THE FRONT KITCHEN COOLER BEING USE FOR THE SALSA AND A LARGE BOWL IN OATMEAL BEING STORED IN THE DRY STORAGE AREA BEING USED AS SCOOPS. THESE ITEMS WERE STORED SO THAT THEY WERE SUBMERGED IN THE SOURCE SUBSTANCES. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO.
Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. AMC 16.60.150(4-204.118.A) ***OBSERVED WAREWASHING MACHINE IN USE. PRESSURE GAUGE REFLECTED THAT THE PSI WAS NOT WITHIN THE ACCEPTABLE RANGE DURING ACTIVATION OR USE OF THE WAREWASHING MACHINE. PROVIDE PROPER REPAIR OR MAINTENANCE TO WAREWASHING MACHINE SO THAT THE PRESSURE GAUGE REFLECTS THE CORRECT PSI FOR USE WHICH IS INDICATED ON THIS WAREWASHING MACHINE WITH A GREEN HIGHLIGHT BY THE COMPLIANCE DATE.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) ***KITCHEN WALLS ARE COVERED IN GREASE LAIDDEN RESIDUE. OTHER NON-FOOD CONTACT SURFACES (DOOR HANDLES, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, STOVES, COUNTERS, FLOORS, ETC.) WERE COVERED IN A BUILD UP OF GREASE RESIDUE AND FOOD DEBRIS. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.