1307 W NORTHERN LIGHTS BLVD , ANCHORAGE AK 99503
The two most recent inspections (June 2026 and September 2025) found no violations at all. Earlier issues, like a missing ceiling tile and freezer-related food handling problems, were addressed promptly and haven't recurred, so there's no ongoing food-safety risk to diners right now.
No violations noted.
No violations noted.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE CEILING TILE ABOVE THE WALK IN FREEZER DOOR MISSING. PERSON IN CHARGE INDICATED THAT MAINTENANCE WAS WORKING ON THE FREEZER AND DID NOT PUT THE TILE BACK. ENSURE THE CEILING TILE IS PUT BACK IN PLACE TO PREVENT HARBORAGE OF PESTS AND RODENTS.
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)*** WAS UNABLE TO VERIFY EMPLOYEE HEALTH POLICY IN A VERIFIABLE WAY. INSPECTOR WENT OVER THE EMPLOYEE HEALTH POLICY WITH THE PERSON IN CHARGE AND SUGGESTED THEY USE THE EMPLOYEE HEALTH AGREEMENT LETTER AND ATTACH TO FOOD WORKER CARDS. 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. ENSURE THAT EMPLOYEE HEALTH IS VERIFIED IN A VERIFIABLE WAY SUCH AS THE EMPLOYEE HEALTH POLICY AGREEMENT LETTER TO HELP STOP THE SPREAD OF FOODBORNE ILLNESSES.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.*** SANITIZER WAS IN HAND WASH SOAP DISPENSER. ENSURE THAT SOAP IS PROVIDED FOR PROPER HAND WASHING PROCEDURES. WASHING HANDS WITH SOAP WILL HELP PREVENT THE SPREAD OF A FOODBORNE ILLNESS. FACILITY REFILLED DISPENSER WITH SOAP. Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12)*** OBSERVED PAPER TOWELS UNSECURED. ENSURE THAT PAPER TOWELS ARE SECURED OR IN A DISPENSER TO STOP POSSIBLE CONTAMINATION OF TOWELS. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. It is important that handwashing be done only at a properly equipped handwashing facility in order to help ensure that food employees effectively clean their hands. Handwashing sinks are to be conveniently located, always accessible for handwashing, maintained so they provide proper water temperatures and pressure, and equipped with suitable hand cleansers, nail brushes, and disposable towels and waste containers, or hand dryers.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A)*** OBSERVED BOXES WITH FOOD THAT WERE NOT IN SEALED PACKAGING WET FROM FREEZER LEAKAGE. COOKED EGGS, COOKIE DOUGH, MULTI GRAIN BREAD WERE TOSSED. FACILITY HAD THAWED FREEZER FOR MAINTENANCE AND THAWING WATER HAD ACCUMULATED AND THESE FOODS WERE POSSIBLY CONTAMINATED. A MAINTENANCE WORKER IS ON SITE FOR REPAIRERS TO THE FREEZER, FOODS IN FREEZER WILL BE MOVED TO ANOTHER COLD HOLDING UNIT UNTIL FIXED. ENSURE THAT FOODS ARE PROTECTED FROM ENVIRONMENTAL CONTAMINATION SUCH AS WATER FROM THAWING TO PREVENT FOODS FROM POSSIBLY BECOMING CONTAMINATED THAT COULD CONTRIBUTE TO A FOODBORNE ILLNESS.
No violations noted.
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 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 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. ***THIS VIOLATIONS WAS NOTED DURING THE LAST REGULAR INSPECTION. THE PERSON IN CHARGE INDICATED THAT HE WAS NOT AWARE OF ANY REQUIREMENTS FOR REPORTING ILLNESS OR DIAGNOSED ILLNESS. INSPECTOR OBSERVED A SIGN HUNG ON A WALL THAT DESCRIBED WHAT SYMPTOMS AND DIAGNOSED ILLNESSES ARE REQUIRED TO BE REPORTED, BUT THERE WAS NO INDICATION THAT THE FOOD WORKERS HAD BEEN NOTIFIED OF THEIR RESPONSIBILITY TO REPORT TO THE PERSON IN CHARGE.
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 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. ***THE PERSON IN CHARGE WAS NOT CERTAIN OF THE DIAGNOSED ILLNESSES THAT ARE REQUIRED TO BE REPORTED, BUT BELIEVED THAT INFORMATION IS COVERED IN THE NEW HIRE PACKETS/EMPLOYEE HANDBOOK. PROVIDE INSPECTOR A COPY OF THE EMPLOYEE HEALTH REPORTING REQUIREMENTS THAT ALL EMPLOYEES ARE NOTIFIED OF BY THE COMPLIANCE DATE.
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 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.
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. SLICED TOMATOES AND SHREDDED LETTUCE MEASURED ABOVE 41 F AND HAD BEEN ON THE LINE FOR MORE THAN 4 HOURS. FOODS WERE DISCARDED. EMPLOYEES INSTRUCTED TO MONITOR COLD HOLDING TEMPERATURES ON TOP OF LINE COOLER
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) MEATBALLS IN WALK IN COOLER MEASURED ABOVE 41 F AND HAD BEEN PREPARED ROUGHLY 5 HOURS PRIOR. PERSON IN CHARGE WAS DIRECTED TO UNCOVER MEATBALLS TO ALLOW THEM TO CONTINUE COOLING TO 41 F. UTILIZE METHODS ABOVE TO PROPERLY COOL FOODS.
Food shall be protected from contamination by storing it in a clean and dry location where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. AMC 16.60.140(3-305.11.A) OBSERVED BOX OF BELL PEPPERS SITTING ON FLOOR OF WALK IN COOLER. ENSURE ABOVE DIRECTIVE IS FOLLOWED TO PROTECT FOOD FROM CONTAMINATION.
Single-service and single-use articles shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. AMC 16.60.150(4-904.11.A) OBSERVED LIDS STORED IN A MANNER THAT EXPOSED THE INTERIOR FOOD CONTACT SURFACE TO CONTAMINATION. ENSURE FOOD CONTACT SURFACE OF SINGLE SERVICE UTENSILS ARE PROTECTED FROM CONTAMINATION. COS
No violations noted.