1725 ABBOTT RD , ANCHORAGE AK 995073444
The most recent inspections (2024-2026) show no violations at all, indicating current food safety practices are in good order. The temperature and cross-contamination issues from 2023 were corrected on-site and haven't recurred in subsequent inspections, so there's no ongoing risk to diners today.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service or single-use articles. AMC 16.60.180(7-201.11.B) 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 COLANDER OF RAW CHICKEN BEING STORED IN SANITIZER BASIN OF 3-COMPARTMENT SINK TO BE RINSED, BREADED, AND FRIED. THE SANITIZER HOSE WAS ALSO IN THE BASIN OF THE SINK AND EXPOSED THE CHICKEN TO POSSIBLE CHEMICAL CONTAMINATION. DISCUSSED WITH PERSON IN CHARGE, ONLY THE FOOD PREPARATION SINK WILL BE USED TO RINSE MEATS OR PRODUCE. CORRECTED ON SITE.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***CONTAINER OF CHICKEN TENDERS MEASURED BELOW 135°F. FOODS WERE REHEATED TO 165°F. ENSURE INTERNAL TEMPERATURES OF FOODS ARE MONITORED TO ENSURE THEY DO NOT FALL BELOW 135°F.
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. ***DELI MEATS IN SANDWICH COOLER MEASURED ABOVE 41°F. DISCUSSED WITH PERSON IN CHARGE, FOODS HAD BEEN IN COOLER FOR ~1 HOUR. ADJUST COOLER TEMPERATURE OR SUBMIT WORK ORDER FOR SERVICE TO ENSURE FOODS ARE HELD AT PROPER TEMPERATURE. TIME AS A CONTROL IS AN OPTION BUT WRITTEN PROCEDURES AND PROPER LABELING MUST BE IN PLACE.