113 W NORTHERN LIGHTS BLVD , ANCHORAGE AK 99503
The most recent inspection (April 2026) found no violations at all, and the prior visits' serious issues—like a broken dish machine and low hot-holding temps—were addressed with corrective actions on the spot. Since the latest, most relevant inspection is clean, it looks safe to eat here now, though the facility has a history of recurring sanitation/equipment lapses worth keeping an eye on.
No violations noted.
The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: (1) For a stationary rack, single temperature machine, 165°F; or (2) For all other machines, 180°F. AMC 16.60.150(4-501.112.A) ***OBSERVED WAREWASHING MACHINE IN FACILITY THAT WAS MEASURED AT 152*F AS A FINAL RINSE TEMPERATURE AFTER 3 CONCECUTIVE CYCLES. WAREWASHING MACHINE WAS INDICATED BY THE PERSON IN CHARGE TO BE THE DEFINITIVE METHOD OF SANITIZING FOOD CONTACT SURFACES IN THE FACILITY. ENSURE THAT FACILITY WAREWASHING MACHINE FALLS WITHIN THE ABOVE GUIDELINES. UNTIL THE WAREWASHING MACHINE IS TESTED AND ADHERES TO THE GUIDELINES ABOVE THE FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD: WASH/RINSE/SANITIZE/AIRDRY. BEFORE RETURNING USE OF THE WAREWASHING MACHINE AS THE DEFINITIVE METHOD OF SANITIZING PROVIDE PROOF OF REPAIR OR SERVICE TO THE ANCHORAGE HEALTH DEPARTMENT.
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) Potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, 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. B) ***OBSERVED COOKED SHREDDED BEEF REQUIRING DATE MARKING IN THE WALK-IN WITHOUT NECESSARY MARKING SYSTEM IN PLACE. ENSURE THAT DATE MARKING SYSTEM IS MAINTAINED AT ALL TIMES IN ACCORDANCE WITH THE ABOVE GUIDANCE. PERSON IN CHARGE WAS INFORMED OF DISCREPANCY BY THE INSPECTION TEAM AND THE ISSUE WAS CORRECTED ON SIGHT.
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. ***FACILITY MANAGER WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ANY OF THE FOOD WORKERS PRESENT. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL FOOD WORKERS.
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. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE.
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 A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***MEASURED THE CONCENTRATION OF WAREWASHING MACHINE SANITIZING SOLUTION AT 0PPM DURING THIS INSPECTION. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED AND TESTED BEFORE FURTHER USE. FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD FOR WASHING AND SANITIZING FOOD CONTACT SURFACES UNTIL UNIT IS IN GOOD REPAIR. ALTERNITIVELY, THE FACILITY CAN UTILIZE THE WAREWASHING MACHINE IN THE KITCHEN. ADOPT THE NEW METHOD OF WAREWASHING EFFECTIVE 03 MARCH 2025.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED COOKED SHREDDED PORK (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED BELOW THE HOT HOLDING THRESHOLD OF 135*F AT 125*F. FOOD THAT IS BEING HOT HELD AND FALLS BELOW THE ACCEPTABLE TEMPERATURE CAN BE REHEATED TO 165*F AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND AND DISCARDED AFTER BEING OUT OF COMPLIANCE FOR 4 HOURS. WHEN DOING SO, TEMPERATURE NEEDS TO BE VERIFIED WITH AN INTERNAL TEMPERATURE THERMOMETER, THERE NEEDS TO BE A VERIFIABLE WAY TO TRACK THE TIME (SUCH AS A TIMER), AND THERE NEEDS TO BE WRITTEN PROCEDURES ACCESSIBLE FOR VERIFICATION BY THE REGULATORY AUTHORITY.
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) ***OBSERVED CHICKEN SOUP BEING COOLED IN A 20 QUART POT AT ROOM TEMPERTAURE. THIS DOES NOT FALL IN LINE WITH ANY OF THE APPROVED METHODS LISTED ABOVE. ENSURE THAT FACILITY ADOPTS AN ACCEPTABLE METHOD FROM THE ABOVE GUIDANCE.
During preparation, unpackaged food shall be protected from environmental sources of contamination. AMC 16.60.140(3-305.14) ***OBSERVED MULTIPLE LARGE BINS STORING DRY GOODS, SPICES, HERBS, ETC. WHILE UNCOVERED. BINS WERE STORED UNDER HOLES IN THE CEILING OR UNDER VENTS WITH A BUILD UP OF DUST, DIRT, AND/OR GRIME. ENSURE THAT LARGE STORAGE BINS ARE COVERED TO PREVENT ENVIRONMENTAL CONTAMINATION.
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) 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. ***OBSERVED BOWLS IN LARGE BINS OF FLOUR BEING USED AS SCOOPS. THESE ITEMS WERE STORED SO THAT THEY WERE SUBMERGED IN THE SOURCE SUBSTANCES. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO.
Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) ***MULTIPLE SURFACES SUCH AS HANDLES, COUNTERS, SHELVES, AND FLOORS WERE COVERED IN A DIRTY OR STICKY RESIDUE. ENSURE THAT NON FOOD CONTACT SURFACES ARE CLEANED TO SIGHT AND TOUCH AND ADHERE TO THE GUIDELINES ABOVE.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE HOLES IN CEILING OF FACILITY NEAR THE WARE WASHING AREA AND THE STORAGE AREA OF LARGE BINS AND POTS. ENSURE THAT CEILING OF THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED.
Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. AMC 16.60.170(6-202.12) ***GRIME BUILDUP ON THE CEILING TILES AROUND THE VENTILATION SYSTEM CEILING DIFFUSER DIRECTLY ABOVE FOOD PREPARATION AREA. ENSURE THAT THE VENTILATION SYSTEM REMAINS IN GOOD REPAIR AND FREE OF GRIME TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
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. ***FACILITY MANAGER WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ANY OF THE FOOD WORKERS PRESENT. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL FOOD WORKERS.
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. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE.
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 A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***MEASURED THE CONCENTRATION OF WAREWASHING MACHINE SANITIZING SOLUTION AT 0PPM DURING THIS INSPECTION. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED AND TESTED BEFORE FURTHER USE. FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD FOR WASHING AND SANITIZING FOOD CONTACT SURFACES UNTIL UNIT IS IN GOOD REPAIR. ALTERNITIVELY, THE FACILITY CAN UTILIZE THE WAREWASHING MACHINE IN THE KITCHEN. ADOPT THE NEW METHOD OF WAREWASHING EFFECTIVE 03 MARCH 2025.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED COOKED SHREDDED PORK (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED BELOW THE HOT HOLDING THRESHOLD OF 135*F AT 125*F. FOOD THAT IS BEING HOT HELD AND FALLS BELOW THE ACCEPTABLE TEMPERATURE CAN BE REHEATED TO 165*F AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND AND DISCARDED AFTER BEING OUT OF COMPLIANCE FOR 4 HOURS. WHEN DOING SO, TEMPERATURE NEEDS TO BE VERIFIED WITH AN INTERNAL TEMPERATURE THERMOMETER, THERE NEEDS TO BE A VERIFIABLE WAY TO TRACK THE TIME (SUCH AS A TIMER), AND THERE NEEDS TO BE WRITTEN PROCEDURES ACCESSIBLE FOR VERIFICATION BY THE REGULATORY AUTHORITY.
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) ***OBSERVED CHICKEN SOUP BEING COOLED IN A 20 QUART POT AT ROOM TEMPERTAURE. THIS DOES NOT FALL IN LINE WITH ANY OF THE APPROVED METHODS LISTED ABOVE. ENSURE THAT FACILITY ADOPTS AN ACCEPTABLE METHOD FROM THE ABOVE GUIDANCE.
During preparation, unpackaged food shall be protected from environmental sources of contamination. AMC 16.60.140(3-305.14) ***OBSERVED MULTIPLE LARGE BINS STORING DRY GOODS, SPICES, HERBS, ETC. WHILE UNCOVERED. BINS WERE STORED UNDER HOLES IN THE CEILING OR UNDER VENTS WITH A BUILD UP OF DUST, DIRT, AND/OR GRIME. ENSURE THAT LARGE STORAGE BINS ARE COVERED TO PREVENT ENVIRONMENTAL CONTAMINATION.
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) 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. ***OBSERVED BOWLS IN LARGE BINS OF FLOUR BEING USED AS SCOOPS. THESE ITEMS WERE STORED SO THAT THEY WERE SUBMERGED IN THE SOURCE SUBSTANCES. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO.
Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) ***MULTIPLE SURFACES SUCH AS HANDLES, COUNTERS, SHELVES, AND FLOORS WERE COVERED IN A DIRTY OR STICKY RESIDUE. ENSURE THAT NON FOOD CONTACT SURFACES ARE CLEANED TO SIGHT AND TOUCH AND ADHERE TO THE GUIDELINES ABOVE.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE HOLES IN CEILING OF FACILITY NEAR THE WARE WASHING AREA AND THE STORAGE AREA OF LARGE BINS AND POTS. ENSURE THAT CEILING OF THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED.
Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. AMC 16.60.170(6-202.12) ***GRIME BUILDUP ON THE CEILING TILES AROUND THE VENTILATION SYSTEM CEILING DIFFUSER DIRECTLY ABOVE FOOD PREPARATION AREA. ENSURE THAT THE VENTILATION SYSTEM REMAINS IN GOOD REPAIR AND FREE OF GRIME TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
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. ***FOOD WORKER CARDS PROVIDED FOR THE FOOD WORKERS ON SITE HAD EXPIRED IN 2019. ENSURE THAT ALL FOOD WORKERS HAVE A CURRENT ANCHORAGE FOOD WORKER CARD FROM WWW.MUNI.ORG/FOODCARD.
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 REFERENCED INFO GRAPHIC POSTERS THAT INFORMED FOOD WORKERS OF THE DANGERS FOR IMPROPERLY COOLING FOODS.
Fish that are received for sale or service shall be commercially and legally caught or harvested; or approved for sale or service. AMC 16.60.140(3-201.14). ***OBSERVED LARGE WHITE PLASTIC TRASH BAG IN THE FREEZER CONTAINING HALIBUT. THE PERSON INDICATED THAT THE HALIBUT WAS FOR PERSONAL CONSUMPTION AND NOT USED IN THE RESTAURANT. RESTAURANT DOES HAVE HALIBUT ON THE MENU. THE PERSON IN CHARGE WAS DIRECTED TO PROVIDE RECEIPTS THAT INDICATED THE HALIBUT USED IN THE RESTAURANT WAS FROM AN APPROVED SOURCE. THE PERSON IN CHARGE WAS ABLE TO PROVIDE A RECEIPT INDICATING HALIBUT WAS DELIVERED TO THIS LOCATION ON MONDAY (11-15). REMOVE PERSONNEL USE HALIBUT FROM THE RESTAURANT.
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. A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***NO DETECTABLE CHLORINE RESIDUAL MEASURED AFTER RINSE CYCLE. POSSIBLE CHEMICAL PUMP FAILURE OR BLOCKED/DAMAGED FEED TUBE. UNTIL DISH WASHING MACHINE CAN PROPERLY SANITIZE, IT MAY ONLY BE USED TO WASH EQUIPMENT. ENSURE THAT EMPLOYEES VERIFY THE DISH MACHINE IS SANITIZING BY CHECKING WITH THE FACILITY TEST STRIPS.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. AMC 16.60.180(7-102.11) ***SPRAY BOTTLE CONTAINING A PINK SUDSING LIQUID WAS NOT LABELED. ENSURE THAT ALL IN USE CHEMICAL CONTAINERS ARE PROPERLY LABELED AS DIRECTED ABOVE.
Outer openings of a food establishment shall be protected against the entry of insects and rodents. AMC 16.60.170(6-202.15) ***NO EVIDENCE OF PESTS OBSERVED, HOWEVER GAPS IN THE DOOR SWEEP ARE STILL PRESENT. THIS WAS OBSERVED DURING THE PREVIOUS INSPECTION. ENSURE THAT THIS IS CORRECTED BY THE COMPLIANCE DATE 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. ***FOOD WORKER CARDS PROVIDED FOR THE FOOD WORKERS ON SITE HAD EXPIRED IN 2019. ENSURE THAT ALL FOOD WORKERS HAVE A CURRENT ANCHORAGE FOOD WORKER CARD FROM WWW.MUNI.ORG/FOODCARD.
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 REFERENCED INFO GRAPHIC POSTERS THAT INFORMED FOOD WORKERS OF THE DANGERS FOR IMPROPERLY COOLING FOODS.
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. A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***NO DETECTABLE CHLORINE RESIDUAL MEASURED AFTER RINSE CYCLE. POSSIBLE CHEMICAL PUMP FAILURE OR BLOCKED/DAMAGED FEED TUBE. UNTIL DISH WASHING MACHINE CAN PROPERLY SANITIZE, IT MAY ONLY BE USED TO WASH EQUIPMENT. ENSURE THAT EMPLOYEES VERIFY THE DISH MACHINE IS SANITIZING BY CHECKING WITH THE FACILITY TEST STRIPS.
No violations noted.
No violations noted.