200 E NORTHERN LIGHTS BLVD , ANCHORAGE AK 99503
The most recent inspection (April 2026) only found minor, quickly-fixed issues \u2014 a soap dispenser with dead batteries (fixed on the spot) and missing sanitizer test strips. While past inspections in 2025 flagged more serious problems like low sanitizer concentration and a malfunctioning dish machine, those were addressed and the establishment has since improved, so current risk to diners appears low.
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. ***OBSERVED SOAP DISPENSER NON-OPERATIONAL AT THE START OF THIS INSPECTION. PERSON IN CHARGE REPLACED THE BATTERIES DURING THE INSPECTION AND VERIFIED THE SOAP DISPENSER WAS WORKING PROPERLY. ENSURE THE ABOVE GUIDANCE IS FOLLOWED. CORRECTED ON SITE.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FACILITY WAS UNABLE TO PROVIDE CURRENT TEST STRIPS FOR THE QUAT BASED SANITIZER. FACILITY NEEDS TO ACQUIRE TEST STRIPS FOR IN USE SANITIZER BY THE COMPLIANCE DATE. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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 test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FACILITY WAS UNABLE TO PROVIDE CURRENT QUAT TEST STRIPS FOR SANITIZER. ENSURE THAT TEST STRIPS ARE AVAILABLE FOR CHECKING THE EFFECTIVENESS OF SANITIZER AT ALL TIMES. ACQUIRE TEST STRIPS TO TEST QUAT SANITIZER SOLUTION BY THE COMPLIANCE DATE.
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.
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) ***HANDWASHING STATIONS IN KITCHEN WERE NOT STOCKED WITH PAPER TOWELS, OR A SIMILAR APPARATUS, FOR HAND DRYING AFTER WASHING HANDS. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE. ISSUE WAS CORRECTED ON SITE. 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. ***OBSERVED HANDWASHING STATION BEING UTILIZED BY FOOD WORKERS FOR HANDWASHING HAVE NO SOAP AVAILABLE IN DISPENSER. ENSURE THAT SOAP DISPENSERS REMAIN STOCKED WITH HAND SOAP AT ALL TIMES.
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 89*F AS A FINAL RINSE TEMPERATURE. 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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED 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 WERE IN ACTIVE USE THAT MEASURED BY THE INSPECTION TEAM WITH QUAT AND CHLORINE TEST STRIPS AT 0PPM. ENSURE THAT WHEN UTILIZING CHLORINE BASED SANITIZER THAT REMAINS BETWEEN 50-100PPM, AND WHEN UTILIZING QUAT IT REMAINS BETWEEN 200-400PPM OR FOLLOW THE MANUFACTURES GUIDANCE, WHICH ARE THE EFFECTIVE AND SAFE CONCENTRATION. ADHERE TO THE ABOVE GUIDANCE.