5905 LAKE OTIS PKWY , ANCHORAGE AK 99507
The most recent inspection found procedural gaps—no formal employee illness reporting policy, no date-marking system for ready-to-eat foods, and a non-compliant restroom setup—but no evidence of actual contaminated food, pest activity, or temperature abuse. These are correctable administrative lapses rather than signs of active food-safety risk, so it should be fine to eat here while the establishment addresses these fixes.
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 THFCROAT 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 handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. A HANDWASHING SINK shall be located: (A)To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B)In, or immediately adjacent to, toilet rooms. AMC 16.60.160(5-204.11). It has come to our attention that many mobile food establishments in Anchorage are utilizing Port-A-Can-style toilet rooms to provide restroom access for food workers. The Anchorage Municipal Food Code has specific requirements for toilet rooms utilized by food workers. Toilet rooms that do not have handwashing sinks installed in or immediately adjacent to them that provide water at 100°F through a mixing valve or combination faucet are not permitted for use at mobile food establishments. Currently, we are not aware of a Port-A-Can-style toilet room that will meet the requirements of the Anchorage Municipal Food Code. 16.60.170 (5-204.11) Handwashing Sinks, A HANDWASHING SINK shall be located: (B) In, or immediately adjacent to, toilet rooms. 16.60.170 (5-202.12) Handwashing Sink, Installation. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet If a toilet room is not properly constructed within a mobile food establishment, a signed restroom agreement letter from a business within 200 ft of the mobile food establishment shall be provided to the Anchorage Health Department. Access to the business’s toilet room must be available to food workers during all hours that the mobile food establishment is in operation, AMC 16.60.230.E.2. Toilet rooms are subject to inspection by the Anchorage Health Department to verify requirements of AMC 16.60. Going forward, mobile food establishment permits will not be issued to facilities that do not meet the requirements for toilet rooms as described above. Currently permitted mobile food establishments have until January 1st, 2024, to come into compliance with the requirements of AMC 16.60 regarding toilet rooms. ***FACILITY HAS A PORT-A-CAN OUTSIDE THAT WAS INDICATED TO BE FOOD WORKERS MAIN BATHROOM. PERSON IN CHARGE INDICATED THEY HAVE A RESTROOM AGREEMENT LETTER WITH ONE OF THE NEARBY BUSINESS'S, BUT QUIT USING IT. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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 IN THE FACILITY. PERSON IN CHARGE WAS INSTRUCTED TO DEVELOP A DATE MARKING SYSTEM THAT MARKS THE DAY A READY TO EAT FOOD WAS PREPARED OR WHEN IT WILL BE DISCARDED NOT TO EXCEED 7 DAYS. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
No violations noted.