6505 DEBARR RD , ANCHORAGE AK 99504
The most recent inspection only cited a paperwork issue (lack of a written employee health policy), which was corrected on the spot and doesn't indicate active food contamination or unsafe handling. Earlier concerns about fridge temperatures and sanitizer strength from 2024 were also fixed during that inspection, and the 2022 visit had no violations at all.
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. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE. FOR THE FACILITY TO BE COMPLIANT THE EMPLOYEE HEALTH POLICY IMPLEMENTED MUST BE VERIFIABLE AND COVER ALL ILLNESSES AND SYMPTOMS THAT ARE REQUIRED TO BE REPORTED IN ACCORDANCE WITH THE GUIDANCE ABOVE. A COPY OF THE MUNICIPAL EMPLOYEE HEALTH REPORTING AGREEMENT LEFT AT FACILITY. CORRECTED ON-SITE.
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 AMC 16.60.150(4-501.114)*** OBSERVED SOME ROOMS WITH NO SANITIZER OR TEST STRIPS. ENSURE THAT THERE IS SANITIZER AND TEST STRIPS IN EVERY ROOM AS REQUIRED. MAKE SURE THAT EMPLOYEES ARE INSTRUCTED ON THE PROPER WAY TO MAKE BLEACH SANITIZER AND HOW TO USE THE TEST STRIPS TO ENSURE THAT CHLORINE SANITIZER IS BETWEEN 50-100 PPM. PROPER SANITIZING OF FOOD CONTACT SURFACES DOES NOT OCCUR IF THERE IS NO SANITIZING SOLUTION AVAILABLE. FACILITY HAS A NOTE OF WHICH OF THESE ROOMS HAD NO SANITIZER OR TEST STRIPS.
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 MANY CHILD CARE ROOMS WITH REFRIGERATORS THAT COULD NOT HOLD COLD HOLDING TEMPERATURES. ENSURE THAT REFRIGERATORS ARE IN GOOD OPERATION AND MAINTAINED TO ENSURE PROPER COLD HOLDING OF POTENTIALLY HAZARDOUS FOODS, THAT NEED TO BE MAINTAINED OF 418F OR BELOW. DO NOT STORE FOODS THAT NEED TO BE COLD HELD IN THESE REFRIGERATORS. FACILITY HAS A NOTE OF WHICH REFRIGERATORS THAT ARE NOT WORKING PROPERLY.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). AMC 16.60.180(7-204.11)*** OBSERVED ROOMS WITH SANITIZER OF 500PPM OR HIGHER. ENSURE ROOMS HAVE TEST STRIPS TO SHOW THAT BLEACH SANITIZER SOLUTION IS BETWEEN 50-100 PPM. SANITIZER HIGHER THAN 100PPM CREATES A TOXIC FOOD SURFACE, ENSURE THAT PROPER SANITIZING SOLUTION IS PREPARED TO PREVENT A TOXIC FOOD SURFACE. SANITIZERS WERE CORRECTED DURING INSPECTION. FACILITY HAS A NOTE OF WHICH ROOMS HAD SANITIZER OUT COMPLIANCE.
No violations noted.