939 W 5TH AVE , ANCHORAGE AK 99501
The most recent inspection (Oct 2025) only found sanitizer buckets stored on the floor - a minor procedural issue, and importantly the sanitizer itself was tested and confirmed effective. Older issues from Oct 2024 (temperature and date marking) were addressed and did not recur, and a complaint inspection in Dec 2024 found no violations at all, indicating the facility has since maintained safe practices.
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) Containers of chemical sanitzing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, OR SINGLE-USE ARTICLES. AMC 16.60.140(3-304.14.E) ***OBSERVED MULTIPLE SANITIZER BUCKETS BEING STORED DIRECTLY ON THE GROUND DURING THIS INSPECTION. THESE SANITIZER BUCKETS WERE FILLED WITH IN-USE RAGS BEING STORED INSIDE A SANITIZER SOLUTION THAT WAS TESTED AT AN EFFECTIVE LEVEL WITH APPLICABLE CHEMICAL TEST STRIP KITS BY THIS INSPECTOR. ENSURE THAT WHEN STORING SANITIZER BUCKETS THAT HAVE IN-USE RAGS STORED WITHIN THEM, THAT THEY ARE STORED IN ACCORDANCE WITH THE ABOVE GUIDANCE. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY. PERSON IN CHARGE WAS INFORMED DURING THIS INSPECTION ABOUT THE PROPER STORAGE OF SANITIZER BUCKETS IN A FOOD ESTABLISHMENT.
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) Containers of chemical sanitzing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, OR SINGLE-USE ARTICLES. AMC 16.60.140(3-304.14.E) ***OBSERVED MULTIPLE SANITIZER BUCKETS BEING STORED DIRECTLY ON THE GROUND DURING THIS INSPECTION. THESE SANITIZER BUCKETS WERE FILLED WITH IN-USE RAGS BEING STORED INSIDE A SANITIZER SOLUTION THAT WAS TESTED AT AN EFFECTIVE LEVEL WITH APPLICABLE CHEMICAL TEST STRIP KITS BY THIS INSPECTOR. ENSURE THAT WHEN STORING SANITIZER BUCKETS THAT HAVE IN-USE RAGS STORED WITHIN THEM, THAT THEY ARE STORED IN ACCORDANCE WITH THE ABOVE GUIDANCE. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY. PERSON IN CHARGE WAS INFORMED DURING THIS INSPECTION ABOUT THE PROPER STORAGE OF SANITIZER BUCKETS IN A FOOD ESTABLISHMENT.
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. ***FACILITY WAS UNABLE TO PROVIDE FOOD WORKER CARDS THAT WERE PROVIDED BY THE MUNICIPALITY FOR ALL FOOD WORKERS. ENSURE THAT ALL FOOD WORKERS HAVE CURRENT FOOD WORKER CARDS THAT ARE ISSUED BY THE MUNICIPALITY OF ANCHORAGE. IDENTIFY THE FOOD WORKERS WHO HAVE FOOD WORKER CARDS NOT ISSUED BY THE MUNICIPALITY AND HAVE THOSE FOOD WORKERS RECEIVE THEIR MUNICIPAL FOOD HANDLERS CARDS.
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 BREAKFAST SANDWICHES BEING COLD HELD THAT WERE MEASURED WITH AN INTERNAL TEMPERATURE OF 45*F. ENSURE THAT ALL ITEMS BEING COLD HELD ARE HELD AT 41*F OR BELOW. REVIEW COLD HOLDING AND COOLING PRACTICES WITH FOOD WORKERS TO ENSURE PROPER COLD HOLDING AT ALL TIMES.
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) ***OBSERVED MULTIPLE FOOD ITEMS REQUIRING DATE MARKING IN THE FACILITY WALK-IN WITHOUT IT. THESE ITEMS HAD BEEN PACKED, DATE MARKED WITH A PREP DATE, AND THAWED IN THE WALK IN WITHOUT A NEW DATE MARK INDICATING WHEN THE PRODUCT THAWED AND WHEN IT IS TO BE DISCARDED. REVIEW DATE MARKING PROCEDURES WITH FOOD WORKERS AND DATE MARK ALL NECESSARY PRODUCTS ACCORDINGLY.