5577 ABBOTT RD , ANCHORAGE AK 99507
The facility has a strong track record with several clean inspections, and the one recent issue—cooked chicken found above 41°F—was corrected on the spot and is an isolated incident rather than a pattern of unsafe practices.
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. ***COOKED BBQ CHICKEN MEASURED ABOVE 41°F. THE PERSON IN CHARGE INDICATED THAT CHICKEN WAS COOKED THE DAY PRIOR TO THIS INSPECTION THEN TRANSFERRED TO THE WALK IN COOLER. FOODS SUCH AS COOKED BBQ CHICKEN NEED TO BE MAINTAINED AT OR BELOW 41°F. THE PERSON IN CHARGE CORRECTED ON-SITE AND AGREED TO REMOVE THE ITEM FROM THE WALK IN COOLER. ENSURE HAT ALL FOODS WORKERS ARE PROPERLY TRAINED TO ENSURE FOODS A MAINTAINED AT 41°F OR COLDER FOR COLD HOLDING.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.