6307 DEBARR RD , ANCHORAGE AK 99504
The most recent inspection found only minor, quickly-corrected issues like missing soap/paper towels, a missing handwashing sign, and a bar dish machine not sanitizing (they switched to the 3-compartment sink immediately) plus dirty soda gun nozzles. These are common, promptly fixed lapses rather than signs of ongoing serious contamination, pest problems, or improper food temperatures, so it's reasonably safe to eat here.
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 POLICY OR SIMILAR DOCUMENT DURING THIS INSPECTION. A COPY WAS LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***SOAP DISPENSER AT HANDWASHING SINK WAS OUT OF SOAP. PERSON IN CHARGE PLACED SOAP AT THE SINK TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL HANDWASHING SINKS HAVE SOAP ACCESSIBLE AT ALL TIMES FOR CONVENIENT HANDWASHING.*** 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) ***NO PAPER TOWELS AT THE HANDWASHING SINK LOCATED AT THE BAR. PERSON IN CHARGE PLACED PAPER TOWELS AT THE SINK TO CORRECT THE VIOLATION ON SITE. ENSURE THAT PAPER TOWELS ARE ALWAYS ACCESSIBLE AT HANDWASHING SINKS.*** 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) ***NO SIGNAGE INSTRUCTING FOOD WORKERS OT WASH THEIR HANDS AT THE HANDWASHING SINK LOCATED AT THE BAR. A SIGN WAS LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE.***
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 AMC 16.60.150(4-501.114) ***NO RESIDUAL CHLORINE MEASURED IN THE WAREWASHING MACHINE LOCATED AT THE BAR. PERSON IN CHARGE CALLED MAINTENANCE AND STATED THEY WOULD USE THE 3 COMPARTMENT SINK UNTIL THE WAREWASHING MACHINE CAN PROPERLY SANITIZE (50-100PPM).*** Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. AMC 16.60.150(4-702.11) ***OBSERVED DEBRIS AND RESIDUE BUILDUP ON THE INSIDE OF THE TWO SODA GUNS LOCATED AT THE BAR. ENSURE THAT SODA GUNS ARE PROPERLY WASHED, RINSED, AND SANITIZED FREQUENTLY TO PREVENT DEBRIS AND MOLD BUILDUP.***