701 NORTHWAY DR , ANCHORAGE AK 99508
The most recent inspection (June 2026) found no violations at all, and prior cold-holding temperature issues from 2023 and 2025 were corrected on the spot and haven't recurred. This suggests the current food handling practices are safe to eat at.
No violations noted.
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.
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. ***OBSERVED MULTIPLE ITEMS (DICED CHICKEN, SHAVED STEAK, ETC) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO HAVE BEEN PLACED ON THE PREP LINE 2 HOURS PRIOR TO THIS INSPECTION. PERSON IN CHARGE MOVED THE OUT OF TEMPERATURE FOODS BACK TO THE WALK IN AND TURNED THE PREP LINE COOLER DOWN. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. CORRECTED ON SITE.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. AMC 16.60.150(4-601.11.A) ENSURE ALL EMPLOYEES ARE TRAINED TO MAINTAIN THE SLICER CLEAN OF DEBRIS. THE BACK BLADE ON THE SLICER HAD VISIBLE DEBRIS ON IT. THIS SLICER HAD NOT BEEN UTILIZED FOR AT LEAST TWO DAYS PRIOR TO THIS INSPECTION.
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. ENSURE ALL POTENTIALLY HAZARDOUS FOODS INTENDING TO BE HELD COLD IS MAINTAINED AT OR BELOW 41 DEGREES F. CONTAINERS OF SLICED HAM, TURKEY AND CUCUMBERS WERE OBSERVED MEASURING 43 DEGREES F. THE AMBIENT TEMPERATURE OF THIS COOLER WAS FLUCTUATING BETWEEN 38 DEGREES F. AND 43 DEGREES F. MAINTENANCE WORKERS WERE CALLED DURING THIS INSPECTION.