2300 ABBOTT RD , ANCHORAGE AK 99515
The most recent inspections, including regular and complaint-based visits, show no violations at all, indicating the deli is currently maintaining safe food-handling practices with no signs of contamination, pest issues, or temperature abuse.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
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 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE CURRENT CERTIFIED FOOD PROTECTION MANAGER CARD(S) FOR ANYONE WORKING OR WHOM FREQUENTS THE FACILITY. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE A CURRENT CERTIFIED FOOD PROTECTION MANGER CARD(S) FOR SOMEONE WHOM FREQUENTS THE FACILITY AND IS ABLE TO MAINTAIN ACTIVE MANAGERIAL CONTROL WITHIN THE FACILITY ON A REGULAR BASIS. IN ORDER FOR THE FACILITY TO BE COMPLIANT, A CERTIFIED FOOD PROTECTION MANAGER CARD MUST BE VERIFIED BY THE ANCHORAGE HEALTH DEPARTMENT. ALTERNATIVELY, PROOF OF PAYMENT AND A CLASS DATE CAN BE SUBMITTED OT THE ANCHORAGE HEALTH DEPARTMENT FOR THE PERSON IN CHARGE TO ACQUIRE A CERTIFIED FOOD PROTECTION MANAGER CARD IF ONE CANNOT BE PROVIDED OR IF IT IS NOT AVAILABLE. PROVIDE A VALID CERTIFIED FOOD PROTECTION MANAGER CARD TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT OR A PROOF OF PAYMENT AND REGISTRATION FOR A CLASS DATE BY THE COMPLIANCE DATE NOTED IN THIS VIOLATION.
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 AND WAS VERIFIABLE AT THE TIME OF INSPECTION. 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) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. AMC 16.60.140(3-403.11.A) ***OBSERVED FRIED CHICKEN IN THE DISPLAY CASE THAT WAS PLACED ON THE LINE FROM THE FRYER DURING THIS INSPECTION. CHICKEN WAS MEASURED WITH AN INTERNAL TEMPERATURE OF 130*F. INSPECTOR INFORMED THE PERSON IN CHARGE WHO DIRECTED THE FOOD WORKERS TO PLACE THE CHICKEN BACK IN THE FRYER UNTIL IT REACHES THE PROPER TEMPERATURE OF AT LEAST 165*F.
No violations noted.
No violations noted.