428 G ST , ANCHORAGE AK 99501
The main concern was one container of cut lettuce found at 48°F, which staff immediately discarded on the spot, and the rest of the issues (missing certification paperwork, health-policy documentation, no test strips, a backflow device needing repair) are administrative/maintenance items rather than signs of ongoing contamination, pests, or systemic unsafe food handling.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day-to-day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE A REQUESTED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE FOR A FOOD WORKER DURING THIS INSPECTION. ENSURE THAT A FOOD WORKER HAS A CFPM CERTIFICATE AVAILABLE ON-SITE DURING INSPECTIONS. FOOD WORKERS THAT HAVE A FOOD PROTECTION MANAGERS CARD ARE NOT REQUIRED TO HAVE A FOOD WORKERS CARD. ENSURE ALL CARDS AND CERTIFICATIONS ARE CURRENT.
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, 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. Food employees must report the following: Symptoms: Vomiting, diarrhea, sore throat with fever, open cuts or infected wounds, jaundice. Diagnosed Illnesses: If they (or a household member) have been diagnosed with Norovirus, Typhoid Fever, Shigellosis, E. coli O157:H7 (or other STEC infections), or Hepatitis A. ***PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE INFORMATION FOR TWO FOOD WORKERS INDICATING FOOD WORKERS HAVE BEEN PROPERLY NOTIFIED OF REPORTING REQUIREMENTS AS NOTED ABOVE. AN EMPLOYEE HEALTH AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE AND CORRECTED ON-SITE. ENSURE EMPLOYEE HEALTH AGREEMENT IS MAINTAINED ON SITE AND AVAILABLE TO INSPECTORS WHEN REQUESTED.
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 CUT LETTUCE AT 48°F IN THE PREP COOLER. PERSON IN CHARGE STATED THAT THE LETTUCE WAS FROM THE WALK IN COOLER AND PLACED IN THE PREP COOLER THIS MORNING. THIS EXCEEDS THE PROPER COLD HOLDING REQUIREMENTS STATED ABOVE. PERSON IN CHARGE VOLUNTARILY DISCARDED ONE CONTAINER OF CUT LETTUCE. ENSURE ALL TCS FOOD IS HOLD AT THE PROPER COLD HOLDING TEMPERATURE OF 41°F OR BELOW.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***WAREWSHING MACHINE USES A CHLORINE BASED SANITIZER. NO CHLORINE SANITIZING TEST STRIPS WERE AVAILABLE DURING THIS INSPECTION FOR THE WARE WASHING MACHINE. ENSURE THAT THE PROPER SANITIZING TEST STRIPS ARE AVAILABLE AND BEING REGULARLY USED.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by either providing an air gap or installing an approved backflow prevention device. AMC 16.60.160(5-203.14) A plumbing system shall be repaired according to law; and maintained in good repair. AMC 16.60.160(5-205.15) ***THE ATMOSPHERIC BACK FLOW PREVENTION DEVICE AT THE MOP SINK IS BROKEN. REPAIR AS REQUIRED ABOVE. ***MANIFOLD ATTACHED TO THE HOSE BID WITH SHUT OFF VALVES ARE NOT PERMITTED DOWNSTREAM OF A BACKFLOW PREVENTION DEVICE. ENSURE TO FOLLOW GUIDELINES ABOVE AND PROVIDE THE DEPARTMENT WITH A REPAIR BILL/MAINTENANCE ORDER BY THE DUE DATE NOTED ON THIS REPORT.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day-to-day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE A REQUESTED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE FOR A FOOD WORKER DURING THIS INSPECTION. ENSURE THAT A FOOD WORKER HAS A CFPM CERTIFICATE AVAILABLE ON-SITE DURING INSPECTIONS. FOOD WORKERS THAT HAVE A FOOD PROTECTION MANAGERS CARD ARE NOT REQUIRED TO HAVE A FOOD WORKERS CARD. ENSURE ALL CARDS AND CERTIFICATIONS ARE CURRENT.
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, 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. Food employees must report the following: Symptoms: Vomiting, diarrhea, sore throat with fever, open cuts or infected wounds, jaundice. Diagnosed Illnesses: If they (or a household member) have been diagnosed with Norovirus, Typhoid Fever, Shigellosis, E. coli O157:H7 (or other STEC infections), or Hepatitis A. ***PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE INFORMATION FOR TWO FOOD WORKERS INDICATING FOOD WORKERS HAVE BEEN PROPERLY NOTIFIED OF REPORTING REQUIREMENTS AS NOTED ABOVE. AN EMPLOYEE HEALTH AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE AND CORRECTED ON-SITE. ENSURE EMPLOYEE HEALTH AGREEMENT IS MAINTAINED ON SITE AND AVAILABLE TO INSPECTORS WHEN REQUESTED.
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 CUT LETTUCE AT 48°F IN THE PREP COOLER. PERSON IN CHARGE STATED THAT THE LETTUCE WAS FROM THE WALK IN COOLER AND PLACED IN THE PREP COOLER THIS MORNING. THIS EXCEEDS THE PROPER COLD HOLDING REQUIREMENTS STATED ABOVE. PERSON IN CHARGE VOLUNTARILY DISCARDED ONE CONTAINER OF CUT LETTUCE. ENSURE ALL TCS FOOD IS HOLD AT THE PROPER COLD HOLDING TEMPERATURE OF 41°F OR BELOW.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***WAREWSHING MACHINE USES A CHLORINE BASED SANITIZER. NO CHLORINE SANITIZING TEST STRIPS WERE AVAILABLE DURING THIS INSPECTION FOR THE WARE WASHING MACHINE. ENSURE THAT THE PROPER SANITIZING TEST STRIPS ARE AVAILABLE AND BEING REGULARLY USED.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by either providing an air gap or installing an approved backflow prevention device. AMC 16.60.160(5-203.14) A plumbing system shall be repaired according to law; and maintained in good repair. AMC 16.60.160(5-205.15) ***THE ATMOSPHERIC BACK FLOW PREVENTION DEVICE AT THE MOP SINK IS BROKEN. REPAIR AS REQUIRED ABOVE. ***MANIFOLD ATTACHED TO THE HOSE BID WITH SHUT OFF VALVES ARE NOT PERMITTED DOWNSTREAM OF A BACKFLOW PREVENTION DEVICE. ENSURE TO FOLLOW GUIDELINES ABOVE AND PROVIDE THE DEPARTMENT WITH A REPAIR BILL/MAINTENANCE ORDER BY THE DUE DATE NOTED ON THIS REPORT.