2530 DEBARR RD , ANCHORAGE AK 99508
The most recent inspection (September 2025) found no violations, and a reinspection prior to that confirmed corrections. While past inspections noted temperature control issues (cold/hot holding) and a paperwork gap on employee health reporting, these were addressed on-site each time and the facility now has a clean record, indicating current food safety practices are in order.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VERIFIABLE EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT. PIC STATED THAT THEY HAVE ALL REQUIRED INFORMATION IN AN EMPLOYEE TRAINING DATA BASE BUT WAS UNABLE TO ACCESS IT AT THE TIME OF THIS INSPECTION. A COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT WAS LEFT WITH THE PIC AS AN OPTION TO HAVE ALL FOOD WORKERS SIGN TODAY AND CORRECT THE VIOLATION ON-SITE. ENSURE A VERIFIABLE DOCUMENTATION INCLUDING THE REQUIRED INFORMATION ABOVE IS ACCESSIBLE DURING INSPECTIONS.
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 food 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. ***VARIOUS FOOD IN THE REACH IN COOLER AND PREP LINE COOLER (COOKED DICED CHICKEN 50°F, SLICE CUCUMBER 43°F, AND CUT HARDBOILED EGG 43°F) MEASURED ABOVE 41°F. THE PERSON IN CHARGE STATED THAT THE FOOD WAS STORED IN THE COOLER FOR AT LEAST THE LAST 24 HOURS. CORRECTED ON-SITE, PIC VOLUNTARILY DISCARDED FOOD. ENSURE THAT FOOD REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) CONTINUE TO ENSURE ALL TIME / TEMPERATURE CONTROLLED FOR SAFETY FOODS NEEDING TO BE HELD HOT ARE MAINTAINED AT OR ABOVE 135 DEGREES F. PANS OF COOKED PORK LOINS WERE OBSERVED IN THE HOT HOLDING CASE MEASURING BETWEEN 97 DEGREES F. AND 107 DEGREES. F. THE FOOD ITEM IN QUESTION WERE REMOVED AND PLACED BACK INTO THE OVEN. ENSURE THESE FOOD ITEMS ARE REHEATED TO AT LEAST 165 DEGREES F.
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. CONTINUE TO ENSURE ALL TIME / TEMPERATURE CONTROLLED FOR SAFETY FOODS NEEDING TO BE HELD COLD ARE MAINTAINED AT OR BELOW 41 DEGREES F. CONTAINERS OF LACTOSE-FREE MILK WERE OBSERVED MEASURING BETWEEN 43 DEGREES F. AND 44 DEGREES F. THESE CONTAINERS OF MILK WILL NEED TO BE DISCARDED DUE TO OUT OF THE ORIGINAL CONTAINER AND BEING STORE IN THE REFRIGERATION UNIT AT LEAST 24 HOURS. THE REFRIGERATION UNIT MEASURED BETWEEN 43 DEGREES F. AND 44 DEGREES F. DO NOT PLACE FOOD ITEMS THAT MUST BE HELD WITH TIME / TEMPERATURE CONTROLLED FOR SAFETY IN THIS UNIT UNTIL IS ABLE TO MAINTAIN FOOD TEMPERATURES OF 41 DEGREES F. AND BELOW.
No violations noted.