2909 W 88TH AVE , ANCHORAGE AK 99502
The most recent inspections show only minor administrative issues (an incomplete employee health policy form and a warewasher pressure gauge out of range) with no current food contamination or temperature abuse. A past hot-holding issue in 2023 was addressed and hasn't recurred, and two inspections in between had no violations at all, indicating good ongoing food safety practices.
The permit holder shall require food employees and conditional 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 or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (a) Vomiting, (b) diarrhea, (c) jaundice, (d) sore throat with fever, (e) a lesion containing pus such as a boil or infected wound that is open or draining and is (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover or (iii)On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. 2 .Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) PSHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Salmonella Typhi; or (f) nontyphoidal Salmonella; AMC 16.60.130(2-201.11.A) THE PERSON IN CHARGE MUST ENSURE THAT ALL FOOD EMPLOYEES UNDERSTAND THEIR OBLIGATION TO REPORT HEALTH-RELATED INFORMATION TIED TO DISEASES TRANSMISSIBLE THROUGH FOOD. THIS REPORTING MUST BE VERIFIABLE. A SIMPLE WAY TO MEET THIS REQUIREMENT IS FOR ALL FOOD EMPLOYEES TO COMPLETE A FOOD EMPLOYEE REPORTING AGREEMENT AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS AVAILABLE FOR DOWNLOAD AT WWW.MUNI.ORG/FOODINFO. REGULARLY REVIEWING REPORTABLE ILLNESSES AND SYMPTOMS WITH EMPLOYEES; AND ENSURING PROPER REPORTING; HELPS LOWER THE RISK OF VIRAL OR BACTERIAL CONTAMINATION FROM INFECTED STAFF SPREADING TO FOOD. **THE SIGNED EMPLOYEE HEALTH REPORTING AGREEMENT HAD THE REQUIRED DIAGNOSED ILLNESSES TO BE REPORTED, BUT THE POLICY DID NOT INCLUDE THE SYMPTOMS AS REQUIRED ABOVE. PERMIT HOLDER MUST CORRECT THEIR EMPLOYEE HEALTH POLICY TO INCLUDE ALL INFORMATION AS REQUIRED ABOVE OR USE THE FORM CREATED BY THE DEPARTMENT. FOLLOW DIRECTIVE ABOVE.
The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 100 kilopascals (15 PSI) or more than 170 kilopascals (25 PSI) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. AMC 16.60.150(4-501.113) ***OBSERVED WAREWASH MACHINE CYCLE PRESSURE GUAGE REACHING 42 PSI. THIS EXCEEDS THE MAX LIMIT OF 25 PSI. SUBMIT WORK ORDER TO HAVE THIS REPAIRED AND INFORM INSPECTOR WITHIN 30 DAYS.
No violations noted.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***CHILI AND TOTS IN BOTH WARMING CARTS MEASURED BELOW 135°F AT 11:03AM. PER TEMPERATURE LOGS, FOODS WERE OVER 170°F WHEN REMOVED FROM OVEN AND PLACED IN WARMERS AT 10:11AM (CHILI) AND 9:35AM (TOTS). DISCUSSED WITH PERSON IN CHARGE, WARMER CART DOORS HAD BEEN OPEN WHICH CAUSED FOODS TO COOL. ENSURE TEMPERATURES ARE MONITORED AND FOODS ARE REHEATED WHEN THEY FALL BELOW 135°F.
No violations noted.
No violations noted.
No violations noted.
No violations noted.