939 W NORTHERN LIGHTS BLVD , ANCHORAGE AK 995034032
The three most recent inspections found no violations at all. The only past issue, from over a year ago, was a minor utensil-storage problem (a scoop handle touching cinnamon sugar topping) that was corrected on the spot and isn't a serious contamination risk.
No violations noted.
No violations noted.
No violations noted.
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 MEASURING CUPS BEING USED AS SCOOPS FOR THE BROWN SUGAR CINNAMON TOPPING FOR THE DOUGH NUT BALLS. THE HANDLE OF THE SCOOP WAS SUBMERGED IN THE CINNAMON SUGAR TOPPING. ENSURE THAT SCOOPS ARE STORED SO THAT THE HANDLES ARE NOT STORED THE CINNAMON SUGAR TOPPING. CORRECTED ON SITE.
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 MEASURING CUPS BEING USED AS SCOOPS FOR THE BROWN SUGAR CINNAMON TOPPING FOR THE DOUGH NUT BALLS. THE HANDLE OF THE SCOOP WAS SUBMERGED IN THE CINNAMON SUGAR TOPPING. ENSURE THAT SCOOPS ARE STORED SO THAT THE HANDLES ARE NOT STORED THE CINNAMON SUGAR TOPPING. CORRECTED ON SITE.
INSPECTOR WAS UNABLE TO VERIFY EMPLOYEE HEALTH POLICY IN A VERIFIABLE WAY. ENSURE THAT EMPLOYEE HEALTH IS VERIFIABLE IN A VERIFIABLE WAY SUCH AS HAVING EMPLOYEE READ SIGN EMPLOYEE HEALTH POLICY AND ATTACHING TO FOOD WORKER CARDS. INSPECTOR LEFT EMPLOYEE HEALTH HAND OUTS WIT FACILITY.
OBSERVED FOODS ON TOP OF BOTH SERVING LINES OUT OF COLD HOLDING TEMPERATURES OF 41* OR BELOW. ENSURE FOODS TO BE HELD COLD ARE 41*F OR BELOW TO HELP PREVENT THE GROWTH OF HARMFUL BACTERIA WHICH COULD CONTRIBUTE TO A FOODBORNE ILLNESS. FOODS ON TOP OF SERVING LINE WILL BE USING TIME AS A CONTROL UNTIL COLD HOLDING UNITS HAVE BEEN REPLACED OR REPAIRED AND ABLE TO MAINTAIN COLD HOLDING TEMPERATURES OF 41*F OR BELOW.
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 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.*** WAS UNABLE TO VERIFY EMPLOYEE HEALTH I N A VERIFIABLE WAY. ENSURE THAT EMPLOYEE HEALTH IS VERIFIABLE IN A VERIFIABLE WAY SUCH AS A EMPLOYEE HEALTH POLICY AGREEMENT LETTER ATTACHED TO FOOD WORKER CARDS OR OTHER WAY TO VERIFY. EMPLOYEE HEALTH IS IMPORTANT TO HELP STOP THE SPREAD OF FOODBORNE ILLNESS.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness.*** THERE WERE ITEMS ON THE SERVE LINE OUT OF COLD HOLDING TEMPERATURES. *** ENSURE FOODS TO BE HELD COLD ARE 41*F OR BELOW TO HELP PREVENT THE GROWTH OF HARMFUL BACTERIA WHICH CAN CONTRIBUTE TO A FOODBORNE ILLNESS. FACILITY WILL USE TIME AS A CONTROL UNTIL THE TOP COLD HOLDING UNITS HAVE BEEN REPAIRED AND CAN KEEP COLD HOLDING TEMPERATURES OF 41*F OR BELOW. FOODS OUT OF TEMPERATURE WERE NOT DISCARDED AS THEY WERE ONLY ON THE LINE FOR 2 HOURS, FACILITY WILL DISCARD FOODS ON TOP SERVE LINES AT 2:00 PM AND CONTINUE TO USE TIME UNTIL COLD HOLDING UNITS ARE FIXED.
No violations noted.