2927 SEWARD HWY , ANCHORAGE AK 99503
The most recent inspection (March 2026) found the dish-machine wasn't sanitizing properly, but staff immediately switched to manual 3-sink sanitizing as a corrective action and no contaminated food or illness was noted—this was fixed on the spot. Earlier issues like a temporarily out-of-temp beef patty and an expired tomato were also caught and corrected immediately by staff, showing the restaurant responds quickly to problems rather than ignoring them.
No violations noted.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. ***OBSERVED A NUMBER OF FOOD HANDLER CARDS PRESENT DURING THIS INSPECTION THAT WERE NON MUNICIPALITY OF ANCHORAGE FOOD HANDLERS CARDS. PERSON IN CHARGE WAS INFORMED. FACILITY MANAGER NEEDS TO IDENTIFY FOOD WORKERS WHOM DO NOT HAVE MUNICIPALITY OF ANCHORAGE FOOD HANDLER CARDS AND HAVE THEM ACQUIRE THEM BY THE COMPLIANCE DATE. ONCE RESOLVED, TO MAINTAIN COMPLIANCE, ENSURE THAT ALL FOOD WORKERS ACQUIRE A MUNICIPAL FOOD HANDLER CARD WITHIN 21 DAYS OF HIRE.
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 WAREWASHING MACHINE IN FACILITY AT 0PPM DURING THIS INSPECTION WHILE IT WAS IN ACTIVE USE. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE WAS NOT CHEMICALLY SANITIZING. PERSON IN CHARGE PLAN OF ACTION IS TO UTILIZE THE 3 COMPARTMENT SINK METHOD FOR SANITIZING FOOD CONTACT SURFACES (WASH, RINSE, SANITIZE) UNTIL THE WAREWASHING MACHINE IS REPAIRED AND/OR REPLACED AND SANITIZING FOOD CONTACT SURFACES EFFECTIVELY. ONCE WAREWASHING MACHINE IS MEASURED BETWEEN 50-100PPM THEN THE ANCHORAGE HEALTH DEPARTMENT WILL BE CONTACTED PRIOR TO RETURNING TO THE WAREWASHING MACHINE FOR SANITIZING FOOD CONTACT SURFACES UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT. CORRECTED ON SITE.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***THERE WERE NO CHLORINE BASED CHEMICAL TEST STRIPS AVAILABLE TO TEST THE EFFECTIVENESS OF THE FACILITIES' WAREWASHING MACHINE. ENSURE THAT FACILITY ACQUIRES CHLORINE BASED CHEMICAL TEST STRIPS FOR THE WAREWASHING MACHINE BY THE COMPLIANCE DATE NOTED.
No violations noted.
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 THIS INSPECTION. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE AND/OR MAKE THE EXISTING POLICY VERIFIABLE DURING FUTURE INSPECTIONS.
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 BEEF PATTIES (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. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE DISCARDED BY THE PERSON IN CHARGE. 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. ***SLICED TOMATO THAT WAS BEING STORED IN THE WALKIN WITH AN OUTDATED DATE MARK THAT INDICATED IT WAS TO BE DISCARDED YESTERDAY WAS STILL IN FACILITY. ENSURE THAT WHEN ADHERING TO A DATE MARKING SYSTEM THAT YOU FOLLOW THE GUIDELINES ABOVE. SLICED TOMATO WAS VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17. A) Potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17. B) ***OBSERVED COOKED DICED CHICKEN REQUIRING DATE MARKING IN THE WALK-IN WITHOUT NECESSARY MARKING SYSTEM IN PLACE. ENSURE THAT DATE MARKING SYSTEM IS MAINTAINED AT ALL TIMES IN ACCORDANCE WITH THE ABOVE GUIDANCE. COOKED DICED CHICKEN WAS VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE.
Food shall be protected from contamination. AMC 16.60.140(3-307.11) ***OBSERVED BLAST SHIELD IN ICE MACHINE WITHIN FACILITY THAT WAS COVERED IN A BIOFILM OR MILDEW LIKE SUBSTANCE. ENSURE THAT ALL FOOD CONTACT AND NON-FOOD CONTACT SURFACES ARE CLEANED TO SIGHT AND TOUCH IN FACILITY TO HELP PREVENT THE SPREAD OF FOODBORNE PATHOGENS.
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 THIS INSPECTION. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE AND/OR MAKE THE EXISTING POLICY VERIFIABLE DURING FUTURE INSPECTIONS.
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 BEEF PATTIES (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. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE DISCARDED BY THE PERSON IN CHARGE. 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. ***SLICED TOMATO THAT WAS BEING STORED IN THE WALKIN WITH AN OUTDATED DATE MARK THAT INDICATED IT WAS TO BE DISCARDED YESTERDAY WAS STILL IN FACILITY. ENSURE THAT WHEN ADHERING TO A DATE MARKING SYSTEM THAT YOU FOLLOW THE GUIDELINES ABOVE. SLICED TOMATO WAS VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17. A) Potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17. B) ***OBSERVED COOKED DICED CHICKEN REQUIRING DATE MARKING IN THE WALK-IN WITHOUT NECESSARY MARKING SYSTEM IN PLACE. ENSURE THAT DATE MARKING SYSTEM IS MAINTAINED AT ALL TIMES IN ACCORDANCE WITH THE ABOVE GUIDANCE. COOKED DICED CHICKEN WAS VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE.
Food shall be protected from contamination. AMC 16.60.140(3-307.11) ***OBSERVED BLAST SHIELD IN ICE MACHINE WITHIN FACILITY THAT WAS COVERED IN A BIOFILM OR MILDEW LIKE SUBSTANCE. ENSURE THAT ALL FOOD CONTACT AND NON-FOOD CONTACT SURFACES ARE CLEANED TO SIGHT AND TOUCH IN FACILITY TO HELP PREVENT THE SPREAD OF FOODBORNE PATHOGENS.
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 CHICKEN IN HOT HOLDING UNIT ON THE MAKE LINE THAT MEASURED 114*F. ALSO OBSERVED HAMBURGER MEAT USED TO MAKE CHILI IN A PAN ON THE MAKE LINE THAT MEASURED 90*F. ENSURE THAT TCS FOODS THAT ARE HELD HOT ARE HELD AT 135*F OR ABOVE. THE TWO ITEMS WERE DISCARDED DURING THE INSPECTION. ALSO ENSURE THAT EMPLOYEES ARE CHECKING MAKE LINE TEMPS AND RECORDING THEM IN LOGS. 1. BREAKFAST TEMPS 2. AFTER 2:00PM DAY PART 3 3. DAY PART 5, 5-8:00PM
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 BOXES OF SAUSAGE PATTIES, FRIES AND OTHER ITEMS STORED ON THE FLOOR OF THE WALK-IN COOLER. ENSURE THAT FOOD IS STORED AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT CONTAMINATION.
Non food-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) CLEAN ALL CEILING VENTS THROUGHOUT FACILITY OF DUST, SOIL AND GREASE. CLEAN WALK-IN COOLER CONDENSER FAN GUARDS OF SOIL AND MOLD.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. AMC 16.60.160(5-501.17) PROVIDE A COVERED REFUSE CONTAINER FOR THE WOMEN'S REST ROOM.
No violations noted.
No violations noted.
No violations noted.
No violations noted.