6110 OLD SEWARD HWY , ANCHORAGE AK 99518
Recent inspections show mostly administrative issues, like missing certified manager paperwork and lack of a written vomit/diarrhea cleanup procedure, rather than active food contamination or temperature abuse. Past minor issues like a dirty slicer blade were corrected on the spot, and no current violations point to an ongoing health hazard.
Recent inspections show mostly administrative issues, like missing certified manager paperwork and lack of a written vomit/diarrhea cleanup procedure, rather than active food contamination or temperature abuse. Past minor issues like a dirty slicer blade were corrected on the spot, and no current violations point to an ongoing health hazard.
Recent inspections show only minor issues like a missing handwashing sign and some cleaning touch-ups (slicer blades, soda area) — nothing involving unsafe temperatures, contamination, or pest problems. These are administrative/cleanliness notes rather than serious food-safety risks, so it should be safe to eat here.
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.
Clean-up of Vomiting and Diarrheal Events - A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. AMC 16.60.130 (2.501.11) ***When an employee, customer, or other individual vomits or has a diarrheal event in a food establishment, there is a real potential for the spread of harmful pathogens in the establishment. Putting the proper response into action in a timely manner can help reduce the likelihood that food may become contaminated and that others may become ill as a result of the accident. Effective clean up of vomitus and fecal matter in a food establishment should be handled differently from routine cleaning procedures. It should involve a more stringent cleaning and disinfecting process. Some compounds that are routinely used for sanitizing food-contact surfaces and disinfecting countertops and floors, such as certain quaternary ammonium compounds, may not be effective against Norovirus. It is therefore important that food establishments have procedures for the cleaning and disinfection of vomitus and/or diarrheal contamination events that address, among other items, the use of proper disinfectants at the proper concentration.4 ***FACILITY DID NOT HAVE PROCEDURES FOR VOMIT AND DIARRHEAL EVENTS. INSPECTOR LEFT AN ANCHORAGE HEALTH DEPARTMENT HANDOUT FOR STANDARD OPERATING PROCEDURES (SOP) THAT WOULD MEET THIS REQUIREMENT. ADDITIONALLY, THE FACILITY MUST HAVE ALL MATERIALS OUTLINED IN THE SOP AVAILABLE ON SITE FOR POTENTIAL CLEAN UPS. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***OBSERVED HANDWASHING STATION IN THE FACILITY THAT WAS NOT PROPERLY MARKED WITH THE REQUIRED SIGNAGE INFORMING EMPLOYEES TO WASH THEIR HANDS. ENSURE THAT THE ABOVE GUIDANCE IS FOLLOWED.
No violations noted.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. AMC 16.60.150(4-601.11.A) OBSERVED FOOD DEBRIS ON BLADES OF VEGETABLE SLICER. ENSURE VEGETABLE SLICER BLADES ARE CLEANED TO SIGHT AND TOUCH. SLICER WAS PLACED IN THE WARE WASH FOR CLEANING.
Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) CLEAN AREA AROUND THE SELF-SERVICE SODA AREA OF SPILLAGE AND DEDRIS.
No violations noted.