3104 SPENARD RD , ANCHORAGE AK 99503
The most recent inspection in July 2026 found no violations at all. The prior 2025 inspection had some real issues like a malfunctioning dish sanitizer and foods left out too long, but staff corrected them on the spot and the facility passed cleanly on the following visit, showing the problems were resolved.
The most recent inspection in July 2026 found no violations at all. The prior 2025 inspection had some real issues like a malfunctioning dish sanitizer and foods left out too long, but staff corrected them on the spot and the facility passed cleanly on the following visit, showing the problems were resolved.
The most recent inspection found the dish-sanitizing machine reading 0ppm sanitizer, and multiple raw and ready-to-eat foods (raw chicken, fish, steak, salsas, dairy) sitting above the safe cold-holding temperature of 41°F, along with expired salsas and uncovered food exposed to dust/debris. While staff took quick corrective action on-site, these are real, current food-safety risks—not just paperwork issues—so caution is warranted.
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 AND WAS VERIFIABLE AT THE TIME OF INSPECTION. 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 chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***MEASURED THE CONCENTRATION OF WAREWASHING MACHINE SANITIZING SOLUTION AT 0PPM DURING THIS INSPECTION. THE TEMPERATURE OF THE FINAL RINSE CYCLE WAS TESTED AT 104*F DURING THIS INSPECTION; MACHINE WAS IN ACTIVE USE PRIOR TO TESTING. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED AND TESTED BEFORE FURTHER USE FOR SANITIZING. FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD FOR WASHING AND SANITIZING FOOD CONTACT SURFACES UNTIL UNIT IS IN GOOD REPAIR. PROOF OF SERVICE, REPAIR, OR REPLACEMENT OF THE WAREWASHING MACHINE NEEDS TO BE PROVIDED TO THE ANCHORAGE HEALTH DEPARTMENT PRIOR TO USE BY THE FACILITY. ADOPT THE NEW METHOD OF WAREWASHING EFFECTIVE 29 JULY 2025.
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 SLICED TOMATOES, PICO DE GALLO, SHREDDED LETTUCE, SOUR CREAM, CUT TOMATOES, RAW CHICKEN, RAW WHITE FISH, RAW STEAK (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. FOODS 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. PERSON IN CHARGE INDICATED FOODS HAD BEEN STORED IN THE COOLER FOR LESS THAN 2 HOURS. SOURCE OF FOODS (CONTAINERS HELD IN WALK-IN COOLER) WERE MEASURED WITHIN COMPLIANCE DURING THIS REGULAR INSPECTION. FINDINGS DURING THIS INSPECTION SUPPORT THE INFORMATION PROVIDED BY THE PERSON IN CHARGE. FOODS PREVIOUSLY MENTIONED IN THIS VIOLATION WERE RELOCATED TO THE WALK-IN TO BE RAPIDLY COOLED AS A PLAN OF ACTION BY THE PERSON IN CHARGE. 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 HABANERO AND VERDE SALSA DURING THIS INSPECTION IN THE WALK-IN COOLER THAT WERE INDICATED BY THE DATE MARKING SYSTEM IN FACILITY TO HAVE BEEN PREPARED ON THE 19TH OF JULY. PERSON IN CHARGE WAS INFORMED AND VOLUNTARILY DISCARDED THE OUTDATED FOODS. CORRECTED ON SITE.
During preparation, unpackaged food shall be protected from environmental sources of contamination. AMC 16.60.140(3-305.14) ***OBSERVED TORTILLA BOWLS OBSERVED BEING STORED UNCOVERED UNDERNEATH SOME DUSTY EQUIPMENT AND VENTS. PERSON IN CHARGE WAS INFORMED AND AS A PLAN OF ACTION DECIDED TO VOLUNTARILY RELOCATED TO AN AREA WHERE ENVIRONMENTAL CONTAMINATION WAS NO LONGER A RISK FACTOR. CORRECTED ON SITE.