360 BONIFACE PKWY , ANCHORAGE AK 99508
Recent inspections show mostly minor administrative and maintenance issues (missing handwashing signage, employee health policy documentation, cracked floor tiles, dish machine slightly under temperature) rather than active contamination or improper food temperatures. Older issues like dirty knives and a missing date-mark were corrected and are relatively minor when caught early, so overall risk to diners appears low.
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 THAT COULD BE VERIFIED DURING THIS INSPECTION. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
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) ***THERE WAS NO SIGNAGE POSTED AT HANDWASHING STATIONS IN FACILITY STATING THAT HANDWASHING STATIONS ARE FOR THE SOLE PURPOSE OF HANDWASHING. ENSURE THAT FACILITY INSTALLS OR ACQUIRED HANDWASHING STATION BY THE COMPLIANCE DATE NOTED IN THIS REPORT.
Materials that are used in the construction of food-contact surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, finished to have a smooth, easily cleanable surface, and resistant to pitting, chipping, and scratching. AMC 16.60.150(4-101.11) ***OBSERVED CRACKED TILES AND UNEVEN BREAKS IN THE KITCHEN FLOORS IN FACILITY. ENSURE THAT REPAIRS ARE CONDUCTED SO THAT ALL SURFACES ARE SMOOTH AND DURABLE, EASILY CLEANABLE SURFACES. PROVIDE A TIMELINE FOR REPAIRS TO BE CONDUCTED BY THE COMPLIANCE DATE.
The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F. AMC 16.60.150(4-501.110.B) ***MEASURED THE CONCENTRATION OF WAREWASHING MACHINE SANITIZING SOLUTION AT 50-100PPM DURING THIS INSPECTION. HOWEVER, THE TEMPERATURE OF THE FINAL RINSE CYCLE WAS TESTED AT 114*F DURING THIS INSPECTION AFTER 2 CONSECUTIVE CYCLES. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED OR SERVICED AND TESTED AT 120*F TO BE WITHIN COMPLIANCE OF AMC 16.60.150. ENSURE THAT SERVICES ARE CONDUCTED OR SCHEDULED BY THE COMPLIANCE DATE.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. AMC 16.60.150(4-601.11.A) ENSURE ALL EMPLOYEES ARE TRAINED TO MAINTAIN KNIVES WHICH ARE BEING STORED ON THE MAGNETIC KNIFE STRIP CLEAN TO BOTH SIGHT AND TOUCH. VISIBLE DEBRIS WAS OBSERVED ON SEVERAL KNIVES BEING STORE.
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17.A) ALSO, Date marked, ready-to-eat, potentially hazardous food that is past the maximum 7 days shall be discarded. AMC 16.60.140(3-501.18.A) THIS FACILITY APPEARS TO HAVE A DATE MARKING SYSTEM AND NEEDS TO ENSURE CONSISTENCY WITH DATE MARKING ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS BEING STORED 24 HOURS. FOOD CONTAINERS WERE OBSERVED MISSING THE REQUIRED DATE MARKING SYSTEM AND SOME FOOD CONTAINERS WERE OBSERVED WITH EXPIRED DISCARD DATES.
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. -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. 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 TRAINED TO STORE IN-USE UTENSILS WITHIN THE REQUIRED LIMITS LISTED ABOVE. PIZZA CUTTER OBSERVED BEING STORED IN A PLASTIC CONTAINER WITH FOOD DEBRIS ON IT. WASH, RINSE AND SANITIZE THE OBSERVED UTENSIL AND THEN STORE IT WITHIN THE REQUIRED LIMITS.