2351 E 5TH AVE , ANCHORAGE AK 995034032
The most recent inspection (March 2026) found no violations, and the prior visit's issues were mostly paperwork-related (expired food worker cards, missing sanitizer test strips) rather than active contamination or temperature-abuse problems. Earlier sanitizer concentration and backflow issues have since been resolved, so current risk to diners appears low.
No violations noted.
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. ***OBSERVED MULTIPLE EXPIRED MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS WHEN REVIEWING THE PAPERWORK FOR THE FACILITY. ADDITIONALLY, THERE WERE MULTIPLE STATE OF ALASKA FOOD WORKER CARDS AND ANSI FOOD HANDLER CARD. ONLY MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS ARE APPROVED. ENSURE THAT ALL FOOD WORKERS OR FOOD HANDLERS (PERSON(S) CONDUCTING FOOD COOKING, HANDLING, PREP, OR WAREWASHING) OBTAIN A VALID MUNICIPAL FOOD WORKERS CARD OR ANSI APPROVED CERTIFIED FOOD PROTECTION MANAGER CARD WITH 21 DAYS OF HIRE. ALL FOOD WORKERS WHO WORK AT THIS FACILITY NEED TO OBTAIN A FOOD WORKERS CARD BY THE COMPLIANCE DATE AND THEY NEED TO BE READILY AVAILABLE WHEN THE NEXT INSPECTION IS CONDUCTED. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY. REPEAT VIOLATION.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***OBSERVED EXPIRED QUAT BASED SANITIZER TESTS STRIP AND DID NOT HAVE ANY CURRENT ONES IN THE FACILITY TO REPLACE THE TEST STRIPS WITH. ENSURE THE FACILITY ACQUIRES NEW TEST STRIPS FOR IN USE SANITIZER.
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. ***WHEN REVIEWING THE FOOD WORKER CARDS FOR EMPLOYEES WITH PERSON IN CHARGE IT WAS NOTED THAT MULTIPLE FOOD HANDLERS CARDS HAVE EXPIRED AND/OR ARE STATE OF ALASKA FOOD HANDLERS CARDS AND NOT THE REQUIRED MUNICIPAL TAP SERIES FOOD HANDLERS CARD. IDENTIFY ALL FOOD WORKER CARDS OUT OF COMPLIANCE, CORRECT THE DISCREPANCY, AND NOTIFY THIS INSPECTOR NO LATER THAN THE COMPLIANCE DATE SPECIFIED IN THIS VIOLATION. ONCE VIOLATION IS CORRECTED, CONTINUE TO ADHERE TO THE GUIDANCE ABOVE.
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) ***MULTIPLE SANITIZER BUCKETS OF QUAT BASED SANITIZER THAT WERE IN ACTIVE USE THAT MEASURED BY THE INSPECTION TEAM AND THE PERSON IN CHARGE WITH QUAT TEST STRIPS AT 0PPM. THE SAME MIXTURE WAS INDICATED TO BE WITHIN THE SANITIZING COMPARTMENT OF THE FACILITY 3 COMPARTMENT SINK BY THE PERSON IN CHARGE. THIS SOLUTION WAS ALSO MEASURED, BY BOTH PARTIES, AT 0PPM. ENSURE THAT WHEN UTILIZING QUAT BASED SANITIZER THAT THE SOLUTION REMAINS BETWEEN 200-400PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION, OR THE CONCENTRATION SPECIFIED ON THE MANUFACTURES PACKAGING. PERSON IN CHARGE WAS INSTRUCTED CALL ECO LAB TO FIX THE QUAT DISPENSER AT THE FACILITY THAT WAS NOT OPERATING CORRECTLY. ALL SOLUTION THAT CAME OUT OF THE DEVICE WAS MEASURED AT 0PPM. ADHERE TO THE ABOVE GUIDANCE. CONTACT THIS INSPECTOR NO LATER THAN 12PM ON THE COMPLIANCE DATE INDICATING THAT THE VIOLATION HAS BEEN CORRECTED. UNTIL THE QUAT DISPENSER IS FIXED, FACILITY CANNOT UTILIZE THE SOLUTION TO SANITIZE FOOD CONTACT SURFACES AND NON-FOOD CONTACT SURFACES.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by either providing an air gap or installing an approved backflow prevention device. AMC 16.60.160(5-203.14) ***BACKFLOW DEVICE INSTALLED AT MOP SINK IS NOT DESIGNED FOR USE WITH SHUTOFF VALVES INSTALLED DOWNSTREAM OF THE DEVICE. REMOVE THE ATTACHMENTS FROM THE HOSE BIB. EITHER INSTALL A PRESSURE RATED BACKFLOW DEVICE OR A DEDICATED WATER LINE CONNECTED TO THE CHEMICAL DISPENSER. NOTIFY THIS INSPECTOR OF THE CORRECTIVE ACTION TAKEN NO LATTER THAN THE COMPLIANCE DATED NOTED FOR THIS VIOLATION. GUIDANCE DOCUMENT FOR ATMOSPHERIC VACUUM BREAKERS CAN BE FOUND AT WWW.MUNI.ORG/FOODINFO
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. ***ENSURE THAT FOOD WORKER CARDS ARE AVIALABLE FOR VERIFICATION DURING INSPECTION. THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE FOOD WORKER CARDS FOR TWO OF THE FOOD WORKERS. Based on the risks inherent to the food operation, during inspections and upon request the Person In Charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. AMC 16.60.130(2-102.11) ***ENSURE THAT FOOD WORKERS ARE TRAINED TO PROPERLY SANITIZE THERMOMETERS BEFORE TAKING TEMPERATURES OF FOODS. OBSERVED FOOD WORKERS INSERT STEM THERMOMETER INTO SEASONED BEEF WITHOUT FIRST SANITIZING THE PROB. PRODUCT MEASURED IN THE AREA SHE PROBED AT 162*F.
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 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 WAS NOT ABLE TO PROVIDE VERIFICATION THAT FOOD WORKERS WERE PROPERLY NOTIFIED OF REPORTING REQUIREMENTS RELATED TO THEIR HEALTH. INSPECTOR REQUESTED INFORMATION FROM THE "LEARNING ZONE" PROGRAM, HOWEVER THE PERSON IN CHARGE WAS NOT ABLE TO LOCATE THE INFORMATION. ONE FOOD WORKER WAS ASKED ABOUT SPECIFIC SYMPTOMS/REPORTABLE ILLNESSES, THAT FOOD WORKER WAS ABLE TO IDENTIFY SOME OF THE SYMPTOMS . PERSON IN CHARGE WAS LEFT WITH EMPLOYEE HEALTH REPORTING CARDS TO HELP REINFORCE REPORTING REQUIREMENTS. ENSURE THAT ALL FOOD WORKERS HAVE BEEN NOTIFIED OF REPORTING REQUIREMENTS IN A VERIFIABLE WAY AND THAT MANAGEMENT IS AWARE OF WHICH SYMPTOMS/ILLNESSES NEED TO BE REPORTED TO THE HEALTH DEPARTMENT. THIS IS A REPEAT VIOLATION.
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) ***PAPER ELECTRONIC TOWEL DISPENSER AT THE FRONT HAND WASHING SINK WAS NOT OPERATIONAL. THE PERSON IN CHARGE INDICATED THAT IT DID HAVE PAPER TOWELS, HOWEVER THE DISPENSER WOULD NOT DISPENSE PAPER TOWELS WHEN ACTIVATED. REPAIR OF REPLACE DISPENSER AS SOON AS POSSIBLE. SECOND HANDWASHING SINK IS TO BE USED UNTIL TOWEL DISPENSER IS WORKING PROPERLY.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) ***OBSERVED SPOON USED TO STIR DRINKS AT THE DRIVE THRU STORED IN A CONTAINER. ENSURE THAT FOOD WORKERS ARE TRAINED TO STORE IN USE UTENSILS IN A MANNER DESCRIBED ABOVE. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by either providing an air gap or installing an approved backflow prevention device. AMC 16.60.160(5-203.14) ***BACKFLOW DEVICE INSTALLED AT MOP SINK IS NOT DESIGNED FOR USE WITH SHUTOFF VALVES INSTALLED DOWNSTREAM OF THE DEVICE. REMOVE THE ATTACHMENTS FROM THE HOSE BIB. EITHER INSTALL A PRESSURE RATED BACKFLOW DEVICE OR A DEDICATED WATER LINE CONNECTED TO THE CHEMICAL DISPENSER. NOTIFY THIS INSPECTOR OF THE CORRECTIVE ACTION TAKEN NO LATTER THAN THE COMPLIANCE DATED NOTED FOR THIS VIOLATION. GUIDANCE DOCUMENT FOR ATMOSPHERIC VACUUM BREAKERS CAN BE FOUND AT WWW.MUNI.ORG/FOODINFO
No violations noted.