2640 E TUDOR RD , ANCHORAGE AK 99507
The most recent inspections (2025 and 2026) show no violations at all. An older 2023 inspection found some cold-holding temperature and utensil storage issues, but these were corrected on the spot and have not recurred in subsequent inspections, indicating the restaurant currently maintains safe food handling practices.
No violations noted.
No violations noted.
No violations noted.
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 POTENTIALLY HAZARDOUS FOODS NEEDING TO BE HELD COLD ARE MAINTAINED AT 41 DEGREES F. OR BELOW. SEVERAL OF THE CONTAINERS ON THE LOBBY LINE MEASURED BETWEEN 44DEGREES F. - 49 DEGREES F. THESE FOOD ITEMS WERE THROWN OUT DURING INSPECTION. CORRECTED ON SITE.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12 Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***ENSURE ALL EMPLOYEES ARE PROPERLY EDUCATED ON THE PROPER STORAGE OF IN USE UTENSILS WITH THEIR HANDLES OUT IN FOOD CONTAINERS. OBSERVED SCOOP HANDEL INSIDE CHEESE CONTAINER HANDEL TOUCHING CHEESE ON THE DRIVE-THRU LINE. CORRECTED ONSITE
No violations noted.