6401 E NORTHERN LIGHTS BLVD , ANCHORAGE AK 99504
The most recent inspection found mostly paperwork issues (no certified food manager on file, missing employee health agreement) that were corrected on the spot, plus one uncovered chili in the cooler that was still within a safe timeframe. There's no current evidence of active contamination, pest problems, or unsafe temperatures putting diners at risk, so it should be fine to eat here.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***THE PERSON IN CHARGE WAS UNABLE TO PROVIDE A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION DURING INSPECTION. THE PERSON IN CHARGE STATED THAT HE IS PLANNING TO ENROLL IN THE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION TRAINING IN JUNE AS THE SCHOOL IS CLOSING FOR SUMMER. SUBMIT REGISTRATION DATE FOR YOUR CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION TO INSPECTOR BY THE COMPLIANCE DATE NOTED ON THIS REPORT. FOOD WORKERS THAT HAVE A FOOD PROTECTION MANAGERS CARD ARE NOT REQUIRED TO HAVE A FOOD WORKERS’ CARD. ENSURE ALL CARDS AND CERTIFICATIONS ARE CURRENT AND AVAILABLE UPON REQUEST DURING INSPECTIONS.
The permit holder shall require food employees and conditional 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 or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (a) Vomiting, (b) diarrhea, (c) jaundice, (d) sore throat with fever, (e) a lesion containing pus such as a boil or infected wound that is open or draining and is (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover or (iii)On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. 2 .Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) PSHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Salmonella Typhi; or (f) nontyphoidal Salmonella; AMC 16.60.130(2-201.11.A) THE PERSON IN CHARGE MUST ENSURE THAT ALL FOOD EMPLOYEES UNDERSTAND THEIR OBLIGATION TO REPORT HEALTH-RELATED INFORMATION TIED TO DISEASES TRANSMISSIBLE THROUGH FOOD. THIS REPORTING MUST BE VERIFIABLE. A SIMPLE WAY TO MEET THIS REQUIREMENT IS FOR ALL FOOD EMPLOYEES TO COMPLETE A FOOD EMPLOYEE REPORTING AGREEMENT AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS AVAILABLE FOR DOWNLOAD AT WWW.MUNI.ORG/FOODINFO. REGULARLY REVIEWING REPORTABLE ILLNESSES AND SYMPTOMS WITH EMPLOYEES; AND ENSURING PROPER REPORTING; HELPS LOWER THE RISK OF VIRAL OR BACTERIAL CONTAMINATION FROM INFECTED STAFF SPREADING TO FOOD. ****PERSON IN CHARGE WAS UNABLE TO PROVIDE A VERIFIABLE COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT FOR A FOOD WORKER. INSPECTOR LEFT A BLANK COPY WITH THE PERSON IN CHARGE WHO CORRECTED ON SITE. ENSURE EMPLOYEES REVIEW, SIGN AND MAINTAIN THE EMPLOYEE HEALTH REPORTING AGREEMENT.
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) ***OBSERVED COOKED CHILI WITH NO DATE MARKING IN THE STANDING COOLER. THE PERSON IN CHARGE STATED THAT THE CHILI WAS COOKED ON MONDAY 5/11/2026. THERE WAS NO VERIFIABLE OR WORKING DATE MARKING SYSTEM THAT WAS IN USE AT THE FACILITY DURING THIS REGULAR INSPECTION. ENSURE THAT FACILITY ADOPTS A DATE MARKING SYSTEM THAT FALLS IN LINE WITH THE GUIDANCE PROVIDED ABOVE. THIS MEANS THAT ALL TIME/TEMPERATURE CONTROLLED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS BEING COLD HELD IN THE FACILITY THAT WILL BE STORED FOR MORE THAN 24 HOURS WITHIN THE FOOD ESTABLISHMENT MUST BE MARKED WITH A THAW/PREP/COOK DATE AND/OR A DISCARD DATE. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY. CORRECTED ON-SITE.
The grease interceptor, if installed, must be maintained at the time interval specified in the current version of the Anchorage Wastewater Utility Tariff for Wastewater Service. If no specific interval is specified in the Tariff for Wastewater Service, grease interceptors must then be serviced at least quarterly or as often as necessary in accordance with AMC 23.25.1014.1 - Grease interceptors. Permit holder must make grease interceptor maintenance records available to an inspector upon request. AMC 16.60.160(5-402.10) Section 5-203.13 of the 2013 FDA Model Food Code shall not apply to a mobile food unit or kiosk. ***PROVIDE A CURRENT RECEIPT OR MAINTENANCE RECORD SHOWING SERVICE IN THE LAST 4 MONTHS. ENSURE THAT MAINTENANCE RECORDS ARE AVAILABLE AS DIRECTED ABOVE.
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 TEMPERATURES ABOVE 41*F OF FOODS IN SNACK REFRIGERATOR IN THE CAFETERIA. ENSURE THAT THERMOMETERS ARE IN REFRIGERATORS TO CHECK DAILY TO ENSURE REFRIGERATOR READ OUTSIDE OF REFRIGERATOR UNITS ARE ACCURATE. FOOD SERVICE STAFF IS PUTTING IN A WORK ORDER FOR CAFETERIA REFRIGERATOR. OUT OF TEMPERATURE ITEMS WERE THROWN OUT. MEANWHILE ENSURE THAT ONLY SHELF STABLE ITEMS ARE STORED IN REFRIGERATOR UNTIL COLD HOLDING TEMPERATURES ARE HELD.
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)*** OBSERVED SANDWICHES AND BAGELS THAT HAD NO DATE MARKING. ENSURE THAT PROPER DATE MARKING IS DONE AS DESCRIBED ABOVE TO ENSURE FOOD SAFETY.
No violations noted.