939 W 5TH AVE , ANCHORAGE AK 99501
The most recent inspection (Oct 2025) found no violations at all. The prior year's inspection had some issues (dishwasher sanitizer failure and moldy soda gun nozzle), but these were addressed with corrective measures at the time and are not present in the latest check, suggesting current conditions are safe.
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. ***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.
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) ***NO DETECTABLE CHLORINE RESIDUAL MEASURED AFTER RINSE CYCLE. POSSIBLE CHEMICAL PUMP FAILURE OR BLOCKED FEED TUBE. UNTIL DISH WASHING MACHINE CAN PROPERLY SANITIZE, IT MAY ONLY BE USED TO WASH EQUIPMENT. UTENSILS WILL BE WASHED IN THE KITCHEN DISHWASHER UNTIL REPAIRED. PROVIDE A REPAIR BILL INDICATING THAT THE DISH WASHING MACHINE IS PROPERLY SANITIZING BY THE COMPLIANCE DATE NOTED. ENSURE THAT TEST STRIPS ARE BEING USED TO VERIFY DISHWASHER IS SANITIZING PROPERLY. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment. ***OBSERVED MOLD GROWTH ON THE SODA GUN NOZZLE. ENSURE THAT SODA GUN IS REGULARLY CLEANED TO PREVENT THE GROWTH OF MOLD AND BIOFILM. FOLLOW GUIDANCE PROVIDED ABOVE.