500 W 3RD AVE , ANCHORAGE AK 99501
The most recent inspection (May 2025, a reopening) found zero violations, indicating the serious issues from January 2025 — mold, roach activity, temperature abuse, and dirty facilities — were addressed and corrected before reopening. Since the latest snapshot is clean, it should be safe to eat there now, though it's worth staying alert given the facility's rocky history.
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. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE.
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 MULTIPLE HANDWASHING STATIONS THROUGHOUT FACILITY THAT WERE OBSTRUCTED BY MOPS OR OTHER CUTLERY, UTENSILS, OR EQUIPMENT. ENSURE THAT ALL HANDWASHING STATIONS REMAIN FREE OF OBSTRUCTION AND ARE ONLY USED FOR THE PURPOSE OF HANDWASHING. ADHERE TO THE ABOVE GUIDELINES.
Food shall be safe, unadulterated, and honestly presented. AMC 16.60.140(3-101.11) ***FOOD ITEMS STORED IN WALK-IN COOLER WAS OBSERVED TO HAVE VISIBLE MOLD. FOOD CONSISTING OF IN WHOLE OR PART THAT IS PUTRID OR DECOMPOSED IS UNFIT FOR CONSUMPTION. FOOD WAS DISCARDED. ENSURE THAT FOOD WORKERS ARE TRAINED TO STORE FOODS IN A MANNER TO WOULD ENSURE THAT FOODS ARE UTILIZED BEFORE THEY BECOME UNFIT FOR CONSUMPTION. CORRECTED ON SITE.
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. AMC 16.60.140(3-304.11.A) ***OBSERVED CONDENSATION FROM MOLDY CEILING DRIPPING ONTO COVERED AND UNCOVERED FOODS STORED IN WALK-IN COOLERS. ENSURE THAT FOODS ONLY CONTACT CLEAN AND SANITIZED SURFACES IN HANDLING, STORAGE, AND DURING PREPARATION. ENSURE THAT WALK-IN IS REORGANIZED AND THAT FOODS ARE STORED COVERED SO THAT THEY CANNOT BE CONTAMINATED BY DRIPPAGE.
The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: (1) For a stationary rack, single temperature machine, 165°F; or (2) For all other machines, 180°F. AMC 16.60.150(4-501.112.A) ***OBSERVED WAREWASHING MACHINE IN FACILITY THAT WAS MEASURED AT 153*F AS A FINAL RINSE TEMPERATURE. WAREWASHING MACHINE WAS INDICATED BY THE PERSON IN CHARGE TO BE THE DEFINITIVE METHOD OF SANITIZING FOOD CONTACT SURFACES IN THE FACILITY. ENSURE THAT FACILITY WAREWASHING MACHINE FALLS WITHIN THE ABOVE GUIDELINES. UNTIL THE WAREWASHING MACHINE IS TESTED AND ADHERES TO THE GUIDELINES ABOVE THE FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD: WASH/RINSE/SANITIZE/AIRDRY.
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 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.
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 MULTIPLE FOODS REQUIRING DATE MARKING THROUGHOUT THE ENTIRE FACILITY WITHOUT NECESSARY MARKING SYSTEM IN PLACE. DID NOT OBSERVE ANY DATE MARKING SYSTEM IN THE FACILITY. ENSURE THAT DATE MARKING SYSTEM IS MAINTAINED AT ALL TIMES IN ACCORDANCE WITH THE ABOVE GUIDANCE.
When using time as a control, food shall be marked or otherwise identified to indicate the time that the food must be discarded or the time when the food is removed from temperature control. AMC 16.60.140(3-501.19) ***THERE WAS NO MARKING ON ITEMS INDICATED TO BE USING TIME AS A CONTROL IN THE FACILITY. ENSURE THAT WHEN UTILIZING TIME AS A CONTROL THAT THE ABOVE GUIDANCE IS FOLLOWED. ADOPT A METHOD IN ORDER TO VERIFY THAT TIME AS A CONTROL AS A MECHANISM OF FOODBORNE ILLNESS GROWTH PREVENTION IS EFFECTIVE. Written procedures for time as a public health control shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. AMC 16.60.140(3-501.19) ***THERE WERE NO WRITTEN PROCEDURES FOR TIME AS A CONTROL AVAILABLE FOR THE INSPECTION TEAM UPON REQUEST. ENSURE THAT TIME AS A CONTROL PROCEDURES ARE WRITTEN IN ACCORDANCE WITH THE GUIDELINES ABOVE. CREATE OR ADOPT A WRITTEN SOP FOR TIME AS A CONTROL FOR THE FACILITY BY THE COMPLIANCE DATE. OTHERWISE, FACILITY CAN UTILIZE TEMPERATURE AS A MEANS OF FOODBORNE ILLNESS PREVENTION.
Outer openings of a food establishment shall be protected against the entry of insects and rodents. AMC 16.60.170(6-202.15) The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises and eliminating conditions that may harbor these pests. AMC 16.60.170(6-501.111) Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. AMC 16.60.170(6-501.112) ***OBSERVED ROACHES LIKELY NESTING UNDER THE 3 COMPARTMENT SINK/DRAINS/GREASE TRAP/DISHWARE AREA. HOLES IN WALLS THROUGHOUT THE FACILITY PROVIDE HIDING PLACES FOR PESTS, WHILE ACCUMULATED FOOD DEBRIS ON SURFACES, BEHIND, AND UNDER EQUIPMENT SERVES AS A FOOD SOURCE. INSPECTORS DID NOT IDENTIFY SPECIFIC INSTANCES OF FOOD CONTAMINATED BY PESTS; HOWEVER, THE LEVEL OF INFESTATION STRONGLY SUGGESTS THAT CONTAMINATION COULD OCCUR IF NOT CONTROLLED. THE PERSON IN CHARGE STATED THAT A PEST CONTROL COMPANY HAVE NOT RECENTLY SERVICED THE RESTAURANT. THE PERMIT HOLDER MUST PROVIDE THE INSPECTOR WITH A COPY OF A SERVICE AGREEMENT FROM A PROFESSIONAL PEST CONTROL COMPANY BY THE COMPLIANCE DATE NOTED. THIS AGREEMENT MUST INCLUDE AN INTEGRATED PEST MANAGEMENT PLAN THAT EFFECTIVELY CONTROLS THE PRESENCE OF PESTS THROUGHOUT THE FACILITY. THE PERMIT HOLDER IS REQUIRED TO TAKE IMMEDIATE CORRECTIVE ACTIONS TO REMOVE FOOD SOURCES, REPAIR DAMAGED WALLS, CEILINGS AND SEAL ENTRY POINTS TO MINIMIZE PEST PRESENCE AND PREVENT FUTURE INFESTATIONS. DEAD INSECTS ARE TO BE REMOVED AS DIRECTED ABOVE.
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) ***OBSERVED MULTIPLE DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED GIANT PITCHERS BEING USED AS SCOOPS IN LARGE BINS. PITCHER WAS STORED SO THAT THE HANDLE WAS STORED IN THE SOURCE SUBSTANCE. ENSURE THAT THE FACILITY ADHERES TO THE ABOVE GUIDELINES IMMEDIATELY.
Nonfood-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) ***KITCHEN WALLS ARE COVERED IN GREASE LAIDDEN RESIDUE. OTHER NON-FOOD CONTACT SURFACES (DOOR HANDLES, SOAP DISPENSERS, PAPER TOWEL DISPENSERS, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, CABINET HANDLES, STOVES, COUNTERS, ETC.) WERE COVERED IN A BUILD UP OF GREASE, GRIME, AND DIRT. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE HOLES IN WALLS OF FACILITY NEAR. ENSURE THAT WALLS THROUGHOUT THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. WALLS NEED TO BE SEALED IN A MANNER THAT WILL PREVENT ABSORPTION, BE EASILY CLEANABLE, SMOOTH, AND DURABLE. ADDITIONALLY, MULTIPLE SETS OF TILE APPEAR TO BE BROKEN AND IN POOR REPAIR. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED.
Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. AMC 16.60.170(6-202.12) ***GRIME BUILDUP ON THE CEILING TILES AROUND THE VENTILATION SYSTEM CEILING DIFFUSER DIRECTLY ABOVE FOOD PREPARATION AREA. ENSURE THAT THE VENTILATION SYSTEM REMAINS IN GOOD REPAIR AND FREE OF GRIME TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES
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. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE.
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 MULTIPLE HANDWASHING STATIONS THROUGHOUT FACILITY THAT WERE OBSTRUCTED BY MOPS OR OTHER CUTLERY, UTENSILS, OR EQUIPMENT. ENSURE THAT ALL HANDWASHING STATIONS REMAIN FREE OF OBSTRUCTION AND ARE ONLY USED FOR THE PURPOSE OF HANDWASHING. ADHERE TO THE ABOVE GUIDELINES.
Food shall be safe, unadulterated, and honestly presented. AMC 16.60.140(3-101.11) ***FOOD ITEMS STORED IN WALK-IN COOLER WAS OBSERVED TO HAVE VISIBLE MOLD. FOOD CONSISTING OF IN WHOLE OR PART THAT IS PUTRID OR DECOMPOSED IS UNFIT FOR CONSUMPTION. FOOD WAS DISCARDED. ENSURE THAT FOOD WORKERS ARE TRAINED TO STORE FOODS IN A MANNER TO WOULD ENSURE THAT FOODS ARE UTILIZED BEFORE THEY BECOME UNFIT FOR CONSUMPTION. CORRECTED ON SITE.
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. AMC 16.60.140(3-304.11.A) ***OBSERVED CONDENSATION FROM MOLDY CEILING DRIPPING ONTO COVERED AND UNCOVERED FOODS STORED IN WALK-IN COOLERS. ENSURE THAT FOODS ONLY CONTACT CLEAN AND SANITIZED SURFACES IN HANDLING, STORAGE, AND DURING PREPARATION. ENSURE THAT WALK-IN IS REORGANIZED AND THAT FOODS ARE STORED COVERED SO THAT THEY CANNOT BE CONTAMINATED BY DRIPPAGE.
The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: (1) For a stationary rack, single temperature machine, 165°F; or (2) For all other machines, 180°F. AMC 16.60.150(4-501.112.A) ***OBSERVED WAREWASHING MACHINE IN FACILITY THAT WAS MEASURED AT 153*F AS A FINAL RINSE TEMPERATURE. WAREWASHING MACHINE WAS INDICATED BY THE PERSON IN CHARGE TO BE THE DEFINITIVE METHOD OF SANITIZING FOOD CONTACT SURFACES IN THE FACILITY. ENSURE THAT FACILITY WAREWASHING MACHINE FALLS WITHIN THE ABOVE GUIDELINES. UNTIL THE WAREWASHING MACHINE IS TESTED AND ADHERES TO THE GUIDELINES ABOVE THE FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD: WASH/RINSE/SANITIZE/AIRDRY.
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 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.
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 MULTIPLE FOODS REQUIRING DATE MARKING THROUGHOUT THE ENTIRE FACILITY WITHOUT NECESSARY MARKING SYSTEM IN PLACE. DID NOT OBSERVE ANY DATE MARKING SYSTEM IN THE FACILITY. ENSURE THAT DATE MARKING SYSTEM IS MAINTAINED AT ALL TIMES IN ACCORDANCE WITH THE ABOVE GUIDANCE.
When using time as a control, food shall be marked or otherwise identified to indicate the time that the food must be discarded or the time when the food is removed from temperature control. AMC 16.60.140(3-501.19) ***THERE WAS NO MARKING ON ITEMS INDICATED TO BE USING TIME AS A CONTROL IN THE FACILITY. ENSURE THAT WHEN UTILIZING TIME AS A CONTROL THAT THE ABOVE GUIDANCE IS FOLLOWED. ADOPT A METHOD IN ORDER TO VERIFY THAT TIME AS A CONTROL AS A MECHANISM OF FOODBORNE ILLNESS GROWTH PREVENTION IS EFFECTIVE. Written procedures for time as a public health control shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. AMC 16.60.140(3-501.19) ***THERE WERE NO WRITTEN PROCEDURES FOR TIME AS A CONTROL AVAILABLE FOR THE INSPECTION TEAM UPON REQUEST. ENSURE THAT TIME AS A CONTROL PROCEDURES ARE WRITTEN IN ACCORDANCE WITH THE GUIDELINES ABOVE. CREATE OR ADOPT A WRITTEN SOP FOR TIME AS A CONTROL FOR THE FACILITY BY THE COMPLIANCE DATE. OTHERWISE, FACILITY CAN UTILIZE TEMPERATURE AS A MEANS OF FOODBORNE ILLNESS PREVENTION.
Outer openings of a food establishment shall be protected against the entry of insects and rodents. AMC 16.60.170(6-202.15) The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises and eliminating conditions that may harbor these pests. AMC 16.60.170(6-501.111) Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. AMC 16.60.170(6-501.112) ***OBSERVED ROACHES LIKELY NESTING UNDER THE 3 COMPARTMENT SINK/DRAINS/GREASE TRAP/DISHWARE AREA. HOLES IN WALLS THROUGHOUT THE FACILITY PROVIDE HIDING PLACES FOR PESTS, WHILE ACCUMULATED FOOD DEBRIS ON SURFACES, BEHIND, AND UNDER EQUIPMENT SERVES AS A FOOD SOURCE. INSPECTORS DID NOT IDENTIFY SPECIFIC INSTANCES OF FOOD CONTAMINATED BY PESTS; HOWEVER, THE LEVEL OF INFESTATION STRONGLY SUGGESTS THAT CONTAMINATION COULD OCCUR IF NOT CONTROLLED. THE PERSON IN CHARGE STATED THAT A PEST CONTROL COMPANY HAVE NOT RECENTLY SERVICED THE RESTAURANT. THE PERMIT HOLDER MUST PROVIDE THE INSPECTOR WITH A COPY OF A SERVICE AGREEMENT FROM A PROFESSIONAL PEST CONTROL COMPANY BY THE COMPLIANCE DATE NOTED. THIS AGREEMENT MUST INCLUDE AN INTEGRATED PEST MANAGEMENT PLAN THAT EFFECTIVELY CONTROLS THE PRESENCE OF PESTS THROUGHOUT THE FACILITY. THE PERMIT HOLDER IS REQUIRED TO TAKE IMMEDIATE CORRECTIVE ACTIONS TO REMOVE FOOD SOURCES, REPAIR DAMAGED WALLS, CEILINGS AND SEAL ENTRY POINTS TO MINIMIZE PEST PRESENCE AND PREVENT FUTURE INFESTATIONS. DEAD INSECTS ARE TO BE REMOVED AS DIRECTED ABOVE.
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) ***OBSERVED MULTIPLE DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED GIANT PITCHERS BEING USED AS SCOOPS IN LARGE BINS. PITCHER WAS STORED SO THAT THE HANDLE WAS STORED IN THE SOURCE SUBSTANCE. ENSURE THAT THE FACILITY ADHERES TO THE ABOVE GUIDELINES IMMEDIATELY.
Nonfood-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) ***KITCHEN WALLS ARE COVERED IN GREASE LAIDDEN RESIDUE. OTHER NON-FOOD CONTACT SURFACES (DOOR HANDLES, SOAP DISPENSERS, PAPER TOWEL DISPENSERS, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, CABINET HANDLES, STOVES, COUNTERS, ETC.) WERE COVERED IN A BUILD UP OF GREASE, GRIME, AND DIRT. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE HOLES IN WALLS OF FACILITY NEAR. ENSURE THAT WALLS THROUGHOUT THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. WALLS NEED TO BE SEALED IN A MANNER THAT WILL PREVENT ABSORPTION, BE EASILY CLEANABLE, SMOOTH, AND DURABLE. ADDITIONALLY, MULTIPLE SETS OF TILE APPEAR TO BE BROKEN AND IN POOR REPAIR. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED.
Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. AMC 16.60.170(6-202.12) ***GRIME BUILDUP ON THE CEILING TILES AROUND THE VENTILATION SYSTEM CEILING DIFFUSER DIRECTLY ABOVE FOOD PREPARATION AREA. ENSURE THAT THE VENTILATION SYSTEM REMAINS IN GOOD REPAIR AND FREE OF GRIME TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES