939 W 5TH AVE , ANCHORAGE AK 99501
The most recent inspection only found sanitizer buckets stored on the floor, which is a minor storage issue and the sanitizer itself was still at an effective concentration, so no real contamination risk was noted. Older issues about food worker cards and menu labeling were administrative and have since been addressed, so there's no indication of ongoing food-safety danger.
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.
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. ***SOME FOOD WORKER CARDS WERE ISSUED BY THE STATE OF ALASKA, AND NOT VALID IN THE MUNICIPALITY OF ANCHORAGE. HAVE ALL FOOD WORKERS ACQUIRE FOOD WORKERS CARDS IN WITH IN THE NEXT 30 DAYS.
Disclosure shall include: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. AMC 16.60.140(3-603.11.B) ***REVIEW OF MENU REVEALED RAW OR UNDERCOOKED FOODS THAT HAD NOT BE PROPERLY IDENTIFIED. FOLLOW DIRECTIVE ABOVE.
A food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall ensure that there are at least two barriers in place to control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. Also, these barriers must be listed in their required HACCP PLAN. AMC 16.60.140(3-502.12) A food establishment shall obtain a variance from the regulatory authority as specified in AMC 16.60.190( 8-103.10) and under AMC 16.60.190(8-103.11) before: (A) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (B) Curing food; (C) Using food additives or adding components such as vinegar: (1) As a method of food preservation rather than as a method of flavor enhancement, or (2) To render a food so that it is not potentially hazardous (time/temperature control for safety food); (D) Packaging food using a reduced oxygen packaging method except as specified under AMC 16.60.140(3-502.12) where a barrier to Clostridium botulinum in addition to refrigeration exists; (E) Operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption; (F) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (G) Preparing food by another method that is determined by the regulatory authority to require a variance; or (H) Sprouting seeds or beans. AMC 16.60.140(3-502.11) ***FACILITY UTILIZES REDUCED OXYGEN PACKAGING AND SOUSE VIDE COOKING FOR VARIOUS FOODS. INSPECTOR WILL PROVIDE ADDITIONAL INFORMATION WITH THIS REPORT RELATED TO WHAT IS REQUIRED TO BE PROVIDED IN A HACCP PLAN. HACCP PLAN NEEDS TO BY SUBMITTED FOR REVIEW IN 30 DAYS-BY THE COMPLIANCE DATE NOTED.