3230 SEWARD HWY , ANCHORAGE AK 99503
The most recent inspection found some temperature and date-marking lapses (a few items slightly above 41°F for under 4 hours, and some prepped foods past their 7-day mark), but staff caught these issues, discarded out-of-date items, and corrected them on the spot. There's no evidence of pest infestation, contamination, or unsafe handling that would pose an ongoing risk to diners.
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. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
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 MULTIPLE ITEMS (NOTED IN THE MEASURED OBSERVATIONS PORTION OF THE REPORT) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. HOWEVER, ITEMS WERE INDICATED TO HAVE BEEN OUT OF COMPLIANCE FOR LESS THAN 4 HOURS BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. SOURCE CONTAINERS FOR ALL OUT OF COMPLIANCE FOOD ITEMS WERE CHECKED AND VERIFIED IN ORDER TO CONFIRM FOODS HAD NOT BEEN OUT OF COMPLIANCE LONGER THAN 4 HOURS. PERSON IN CHARGE WAS INFORMED ABOUT THE POTENTIALLY UTILIZING TIME AS A CONTROL. ENSURE THAT ALL FOODS OUT OF COMPLIANCE ARE RAPIDLY COOLED OR DISCARDED/USED WITHIN 4 HOURS.
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) 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. ***THERE WERE MULTIPLE FOODS REQUIRING DATE MARKING (ROASTED GARLIC, SLICED TOMATO, COOKED RISOTTO, ETC.) REQUIRING DATE MARKING ACCORDING TO THE PERSON IN CHARGE AND FOOD WORKERS PROVIDED TIME LINES. ENSURE THAT ALL READY TO EAT, POTENTIALLY HAZARDOUS, TIME/TEMPERATURE CONTROLLED FOODS THAT ARE BEING HELD IN FACILITY FOR LONGER THAN 24 HOURS ARE DATE MARKED WITH A TIME AND DAY OF PREPERATION. ***OBSERVED TOMATO PASTE AND CHOPPED GARLIC IN THE WALK-IN COOLER THAT WERE DATED TO HAVE BEEN PREPPED LONGER THAN 7 CALENDAR DAYS AGO. FOODS WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. ENSURE THAT FOODS ARE ADHERING TO THE DATE MARKING SYSTEM IN PLACE WITHIN THE FACILITY.