1230 W 27TH AVE , ANCHORAGE AK 99503
The two most recent inspections (Feb 2025 and Oct 2025) found no violations at all, showing the restaurant has cleaned up its act. While a December 2024 complaint inspection did turn up real issues (no sanitizer, cross-contamination risk, out-of-temp lettuce), those were corrected on the spot and haven't recurred since, so current risk looks low.
No violations noted.
No violations noted.
A HANDWASHING SINK shall be located: (A)To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B)In, or immediately adjacent to, toilet rooms. AMC 16.60.160(5-204.11). ***THERE IS NO HANDWASHING STATION THAT IS IMMEDIATELY ACCESSIBLE TO FOOD WORKERS OPERATING AT THE EXPO. ALL FOOD WORKERS THAT FALL WITHIN THE CRITERIA ABOVE NEED A FUNCTIONING HANDWASHING STATION IN THEIR AREA OF OPERATION TO PREVENT THE SPREAD OF FOODBORNE ILLNESS AND ENSURE SAFE FOOD HANDLING PRACTICES. DEVELOP A PLAN OF ACTION TO CORRECT ISSUE AND NOTIFY THIS INSPECTOR BY THE COMPLIANCE DATE.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A) ***OBSERVED TURKEY CHIPOTLE SOUP IN THE WALK-IN THAT WAS BEING STORED UNCOVERED AND BELOW RAW MEAT. IT IS IMPORTANT TO STORE COOKED, READY TO EAT FOODS IN A WAY THAT PREVENTS CROSS CONTAMINATION DUE TO SPLASHING OR DRIPPAGE. SOUP WAS DISCARDED VOLUNTARILY BY FOOD WORKER. ADHERE TO THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***SANITIZER SOLUTION USED FOR FOOD CONTACT SURFACES WAS MEASURED AT OPPM DURING THIS INSPECTION. IT IS IMPORTANT TO MAINTAIN SANITIZER THAT IS USED TO SANITIZE FOOD CONTACT SURFACES TO PREVENT THE SPREAD OF FOODBORNE ILLNESS. FOOD WORKER WAS INSTRUCTED TO CORRECT SANITIZER.
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 CHOPPED LETTUCE BEING STORED AT A TEMPERATURE OF 48*F. CHOPPED LETTUCE WAS INDICATED TO BE PAST THE WINDOW FOR COOLING BY FACILITIES DATE MARKING SYSTEM. PERSON IN CHARGE WAS ADVISED ON HOW TO PREVENT OUT OF TEMPERATURE LETTUCE BY REDUCING VOLUME OF LETTUCE BEING COOLED AT ONE TIME.
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 CHOPPED LETTUCE BEING STORED AT A TEMPERATURE OF 48*F. CHOPPED LETTUCE WAS INDICATED TO BE PAST THE WINDOW FOR COOLING BY FACILITIES DATE MARKING SYSTEM. PERSON IN CHARGE WAS ADVISED ON HOW TO PREVENT OUT OF TEMPERATURE LETTUCE BY REDUCING VOLUME OF LETTUCE BEING COOLED AT ONE TIME.
A HANDWASHING SINK shall be located: (A)To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B)In, or immediately adjacent to, toilet rooms. AMC 16.60.160(5-204.11). ***THERE IS NO HANDWASHING STATION THAT IS IMMEDIATELY ACCESSIBLE TO FOOD WORKERS OPERATING AT THE EXPO. ALL FOOD WORKERS THAT FALL WITHIN THE CRITERIA ABOVE NEED A FUNCTIONING HANDWASHING STATION IN THEIR AREA OF OPERATION TO PREVENT THE SPREAD OF FOODBORNE ILLNESS AND ENSURE SAFE FOOD HANDLING PRACTICES. DEVELOP A PLAN OF ACTION TO CORRECT ISSUE AND NOTIFY THIS INSPECTOR BY THE COMPLIANCE DATE.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A) ***OBSERVED TURKEY CHIPOTLE SOUP IN THE WALK-IN THAT WAS BEING STORED UNCOVERED AND BELOW RAW MEAT. IT IS IMPORTANT TO STORE COOKED, READY TO EAT FOODS IN A WAY THAT PREVENTS CROSS CONTAMINATION DUE TO SPLASHING OR DRIPPAGE. SOUP WAS DISCARDED VOLUNTARILY BY FOOD WORKER. ADHERE TO THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***SANITIZER SOLUTION USED FOR FOOD CONTACT SURFACES WAS MEASURED AT OPPM DURING THIS INSPECTION. IT IS IMPORTANT TO MAINTAIN SANITIZER THAT IS USED TO SANITIZE FOOD CONTACT SURFACES TO PREVENT THE SPREAD OF FOODBORNE ILLNESS. FOOD WORKER WAS INSTRUCTED TO CORRECT SANITIZER.
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 CHOPPED LETTUCE BEING STORED AT A TEMPERATURE OF 48*F. CHOPPED LETTUCE WAS INDICATED TO BE PAST THE WINDOW FOR COOLING BY FACILITIES DATE MARKING SYSTEM. PERSON IN CHARGE WAS ADVISED ON HOW TO PREVENT OUT OF TEMPERATURE LETTUCE BY REDUCING VOLUME OF LETTUCE BEING COOLED AT ONE TIME.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) ***THERE WAS NO CONSUMER ADVISORY FOR THE RIBEYE STEAK THAT IS SERVED AT FACILITY. IT WAS INDICATED BY FOOD WORKER THAT THE STEAK COULD BE ORDERED AT AN INTERNAL TEMPERATURE THAT IS BELOW 155*F. ADHERE TO THE ABOVE GUIDANCE AT ALL TIMES.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FOOD WORKERS WERE UNABLE TO PROVIDE TEST STRIPS FOR THE SANITIZING SOLUTION IN THEIR FACILITY. ENSURE THAT THE DIRECTIVE ABOVE IS FOLLOWED AT ALL TIMES.
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. ***VARIOUS FOODS MEASURED ABOVE REQUIRED COLD HOLDING TEMPERATURES (SEE MEASURED OBSERVATIONS FOR DETAILS). THE PIC WAS DIRECTED TO DISCARD THE OUT OF TEMPERATURE RICE AND MUSHROOM SPREAD. ENSURE THAT FOOD WORKERS ARE ACTIVELY MONITORING HOT/AND COLD HOLDING TEMPERATURES. IF TIME AS A CONTROL WILL BE UTILIZED ENSURE THAT WRITTEN POLICY IS AVAILABLE FOR VERIFICATION DURING INSPECTIONS. Written procedures for time as a public health control shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. AMC 16.60.140(3-501.19) If only time is used as a public health control, potentially hazardous food must be discarded when it has been out of temperature control for 4 hours. AMC 16.60.140(3-501.19)
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. ***OBSERVED VARIOUS UTENSILS STORED IN QUAT SANITIZER BETWEEN USES. PIC INDICATED THAT EITHER TIME AS A CONTROL OR WATER AT >135F WOULD BE USED. UTENSILS WERE REMOVED FROM SANITIZING SOLUTION. TRAIN FOOD WORKERS TO STORE IN USE UTENSILS IN A MANNER DESCRIBED ABOVE.
No violations noted.