4000 W DIMOND BLVD , ANCHORAGE AK 99515
The two most recent inspections (2025 and late 2024) found no violations at all. The only issues on record are from a September 2024 complaint inspection where some cut melon was found above safe temperature (and discarded) and a paperwork gap in employee health documentation—both promptly addressed and not repeated since. There's no ongoing or current food-safety risk indicated.
No violations noted.
No violations noted.
No violations noted.
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 HAS AN EMPLOYEE HEALTH AGREEMENT INCLUDED IN THE NEW HIRE PACKET. NEW EMPLOYEES SIGN A DOCUMENT THAT HAVE READ AND UNDERSTAND THE REQUIREMENTS FOR REPORTING. THE MANAGER WAS NOT ABLE TO FIND THE SIGNED DOCUMENT INDICATING THAT THE TWO EMPLOYEES WORKING IN THE PRODUCE DEPARTMENT HAD AGREED TO THE REPORTING REQUIREMENTS. ENSURE THAT ALL FOOD WORKERS HAVE BEEN NOTIFIED IN A MANNER THAT IS VERIFIABLE BY THE COMPLIANCE DATE.
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. ***INTERNAL TEMPERATURES OF CUT (1/4 AND 1/2) HONEY DEW, WATER MELON, CANTALOUPE MEASURED BETWEEN 45 AND 47*F. THESE ITEMS WERE DISCARDED AND THE PERSON IN CHARGE WILL TAKE ACTION TO DETERMINE THE CAUSE OF THE ITEMS BEING OUT OF TEMPERATURE.
No violations noted.