401 E DIMOND BLVD , ANCHORAGE AK 99515
The most recent inspection found minor, quickly corrected issues like a blocked handwashing sink and a glove-change lapse, both fixed on the spot. Past visits had a few isolated problems like expired stored food and a plumbing setup issue, but nothing indicating ongoing contamination or unsafe food handling. Overall the pattern shows a restaurant that responds well to inspector feedback and doesn't have chronic, serious food-safety risks.
The most recent inspection found minor, quickly corrected issues like a blocked handwashing sink and a glove-change lapse, both fixed on the spot. Past visits had a few isolated problems like expired stored food and a plumbing setup issue, but nothing indicating ongoing contamination or unsafe food handling. Overall the pattern shows a restaurant that responds well to inspector feedback and doesn't have chronic, serious food-safety risks.
The most recent inspection found only minor, quickly corrected issues—an expired-date chorizo that was voluntarily discarded on the spot, and a plumbing backflow device configuration issue that doesn't indicate contamination of food. There's no evidence of pest activity, improper cooking/holding temps, or unsafe handling, and prior inspections were clean.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. ***OBSERVED A FOOD WORKER LEAVE THE GRILL AREA AND WASH THEIR HANDS IN THE WAREWASH AREA BECAUSE A PLASTIC BAG IN THE HANDWASH SINK LOCATED IN THE GRILL AREA OF THE FACILITY WAS OBSTRUCTING THE HANDWASH STATION. FOOD WORKER REMOVED TRASH FROM THE SINK. ENSURE ALL HANDWASH SINKS ARE MAINTAINED IN A MANNER THAT PROMOTES PROPER HANDWASHING AND THE ABOVE GUIDANCE IS FOLLOWED. CORRECTED ON SITE.
If used, single-use gloves shall be used for only one task such as working with ready-to-food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. AMC 16.60.140(3-304.15.A) ***OBSERVED FOOD WORKER REMOVE SINGLE-USE GLOVES THAT WERE SOILED AND ATTEMPT TO PUT A NEW PAIR ON. INSPECTOR INSTRUCTED FOOD WORKER THAT THEY MUST WASH THEIR HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES. ENSURE THE ABOVE GUIDANCE IS FOLLOWED AND SINGLE-USE GLOVES ARE ONLY USED FOR ONE TASK. CORRECTED ON SITE.
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 COOKED CHORIZO SAUSAGE STORED IN THE WALK-IN COOLER THAT WAS DATED TO BE DISCARDED ON 9-27-2025. ENSURE THAT THE FACILITY IS NOT KEEPING READY-TO-EAT, TCS FOODS (TIME/TEMPERATURE CONTROLLED FOODS), AND BEING COLD HELD ARE NOT HELD IN THE FACILITY FOR LONGER THAN 7 CALENDAR DAYS. ADDITIONALLY, ENSURE THAT FOOD WORKERS ARE TRAINED TO ADHERE TO THE FACILITY DATE MARKING SYSTEM. COOKED CHORIZO WAS VOLUNTARILY DISCARDED Y THE PERSON IN CHARGE. CORRECTED ON SITE.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) ***ATMOSPHERIC VACUUM BREAKER IS INSTALLED AT MOP SINK. DIRECTLY CONNECTED TO MOP SINK IS AN INVERTED Y THAT THEN FLOWS INTO A CHEMICAL DISPENSER WITH AN INTERNAL AIR GAP. ENSURE THAT INVERTED Y IS REMOVED AND REPLACED WITH A "VENTED T" OR PREFERABLY A DIRECT, DEDICATED LINE IS INSTALLED FOR THE WALL MOUNTED CHEMICAL DISPENSER. HAVE THE REPLACEMENT CONDUCTED BY THE COMPLIANCE DATE NOTED.
No violations noted.
No violations noted.