11517 OLD GLENN HWY , EAGLE RIVER AK 99577
The recent inspection found mostly paperwork issues—missing food worker card verification, health policy documentation, handwashing signage, and lack of test strips—plus one notable gap in date-marking ready-to-eat foods. None involved actual contamination, pests, or improper cooking/holding temperatures, so while the cafe should tighten record-keeping, there's no evidence of immediate food-safety danger to diners.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE VERIFIABLE MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS DURING THIS INSPECTION. ENSURE THAT ALL FOOD WORKERS HAVE A CURRENT MOA FOOD HANDLERS CARD AVAILABLE 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 EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT AT THE TIME OF THIS INSPECTION. A COPY WAS LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS HAVE REVIEWED AND SIGNED THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***OBSERVED NO SIGNAGE INSTRUCTING EMPLOYEES TO WASH HANDS IN THE HAND WASHING SINK LOCATED IN THE KITCHEN AND THE BATHROOM. ENSURE THAT HAND WASHING SINKS USED BY EMPLOYEES ARE PROPERLY LABELED AND INCLUDE SINGAGE INSTRUCTING EMPLOYEES TO WASH HANDS BEFORE RETURNING TO WORK.***
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 NO DATE MARKING ON ANY COOKED OR READY-TO-EAT TCS FOODS THAT ARE HELD LONGER THAN 24 HOURS. ENSURE THAT ALL COOKED AND READY-TO-EAT TCS FOODS THAT ARE HELD LONGER THAN 24 HOURS IN A FOOD ESTABLISHMENT ARE PROPERLY LABELED WITH THE DATE OF PREPARATION AND DISCARD.***
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***PERSON IN CHARGE WAS UNABLE TO PROVIDE TEST STRIPS AT THE TIME OF THIS INSPECTION. PERSON IN CHARGE WAS ABLE TO PROVIDE TEST STRIPS AFTER THE INSPECTION HAD BEEN COMPLETE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT TEST STRIPS ARE AVAILABLE DURING INSPECTIONS TO CONFIRM THAT SANITIZERS ARE BEING ACCURATELY CONCENTRATED.***