11310 OLD SEWARD HWY , ANCHORAGE AK 99515
The most recent full inspection (July 2025) found a temporary lack of soap/towels at one sink and a raw burger patty slightly above 41°F for under two hours during a rush, both corrected/addressed promptly; the next complaint check-in found no violations at all. These are minor, quickly-fixed issues rather than signs of ongoing serious contamination or pest problems, so it's reasonably safe to eat here.
No violations noted.
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. Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) ***OBSERVED FIRST HANDWASH SINK IN THE FACILITY WITHOUT PAPER TOWELS OR SOAP. INFORMED PERSON IN CHARGE WHO STATED THEY ARE WAITING ON A DELIVERY SCHEDULED FOR TODAY. FACILITY DOES NOT HAVE ANY EXTRA PAPER TOWELS OR SOAP AT THIS TIME. ENSURE AN ADEQUATE AMOUNT OF PAPER TOWELS AND SOAP ARE KEPT ON SITE TO MAINTAIN PROPERLY PROVISIONED HANDWASH STATIONS AT ALL TIMES TO PROMOTE PROPER HANDWASHING.
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 BURGER PATTY IN GRILL COOLER MEASURED AT 45* F. PERSON IN CHARGE INDICATED THAT THE PRODUCT HAS BEEN THERE FOR LESS THAN TWO HOURS AND WILL BE USED DURING THE TIME OF THIS INSPECTION BECAUSE OF THE CURRENT LUNCH RUSH. ENSURE ALL COLD HELD FOODS ARE MAINTAINED AT 41* F OR COLDER.
No violations noted.
Eating, drinking, or the use of tobacco in any form shall only occur in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single use articles; or other items needing protection cannot result. 2-401.11 ***Proper hygienic practices must be followed by food employees in performing assigned duties to ensure the safety of the food, prevent the introduction of foreign objects into the food, and minimize the possibility of transmitting disease through food. Smoking or eating by employees in food preparation areas is prohibited because of the potential that the hands, food, and food-contact surfaces may become contaminated. Insanitary personal practices such as scratching the head, placing the fingers in or about the mouth or nose, and indiscriminate and uncovered sneezing or coughing may result in food contamination. Poor hygienic practices by employees may also adversely affect consumer confidence in the establishment. Food preparation areas such as hot grills may have elevated temperatures and the excessive heat in these areas may present a medical risk to the workers as a result of dehydration. Consequently, in these areas food employees are allowed to drink from closed containers that are carefully handled. ***OBSERVED EMPLOYEE EATING WHILE SCOOPING FRENCH FRIES. ENSURE EMPLOYEES ARE TRAINED TO EAT IN DESIGNATED AREAS, AND TO WASH THEIR HANDS BEFORE RETURNING TO WORK.
Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) ***PAPER TOWELS WERE NOT AVAILABLE AT HANDWASHING SINK IN REAR PREP AREA. ENSURE ABOVE DIRECTIVE IS FOLLOWED. CORRECTED ON SITE.
Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under any other sources of contamination. AMC 16.60.140(3-305.12) Food shall be protected from contamination by storing it in a clean and dry location where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. AMC 16.60.140(3-305.11.A) ***OBSERVED PACKAGE OF HAMBURGER BUNS STORED ON FLOOR BELOW DRAIN LINE OF HANDWASHING SINK. ENSURE ABOVE DIRECTIVE IS FOLLOWED TO PROTECT FOODS FROM CONTAMINATION. CORRECTED ON SITE.
Physical facilities shall be cleaned as often as necessary to keep them clean. AMC 16.60.170(6-501.12.A) ***OBSERVED FOOD ON FLOOR AND RESIDUE/SOILS BUILT UP AROUND BASES OF EQUIPMENT THROUGHOUT FACILITY. ENSURE PREMISES ARE MAINTAINED CLEAN TO PREVENT ATTRACTING PESTS.
No violations noted.
No violations noted.