1230 W 27TH AVE , ANCHORAGE AK 99503
The most recent inspection (October 2025) found no violations at all. While a December 2024 visit flagged some cold-holding temperature issues and missing food worker card documentation, these were isolated to that visit and have since been resolved, so there's no evidence of an ongoing food-safety risk.
No violations noted.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. *** PERSON IN CHARGE WAS NOT ABLE TO PROVIDE FOOD WORKER CARDS FOR ALL EMPLOYEES. ENSURE THAT DOCUMENTATION OF FOOD WORKER CARD IS AVAILABLE FOR ALL FOOD HANDLERS.
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 TWO LARGE PLASTIC CONTAINERS FULL OF SHREDDED ROMAINE LETTUCE IN THE WALK IN COOLER AT 45*F, DATE MARKING ON THESE CONTAINERS INDICATED 12/5/2024; AT LEAST 24 HOURS BEFORE THE TIME OF THIS INSPECTION. ENSURE THAT THE PRODUCT MAINTAINED AT 41*F OR BELOW. **** OBSERVED PRODUCTS (ROOSTED GARLIC, PESTO SAUCE) AT THE PIZZA PREP LINE HELD AT TEMPERATURE ABOVE 41*, EMPLOYEES INDICATED THAT THEY HAD PREVIOUS ISSUES WITH THE TEMP DISPLAY FOR THE FAR RIGHT PART OF THE PREP TABLE. ENSURE THESE PRODUCTS ARE HELD AT 41*F OR BELOW
No violations noted.