190 W TUDOR RD , ANCHORAGE AK 99503
The most recent inspections (April 2026 complaint check and the December 2025 regular inspection) show either no violations or only a brief cold-holding issue that was caught within the 2-hour safe window and corrected on the spot. While the September 2025 inspection revealed serious problems (broken handwash sink, non-functioning coolers, and food held too long in the temperature danger zone), those were addressed and subsequent visits show the facility back in compliance, so current risk appears low.
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. ***OBSERVED MULTIPLE TCS (TIME/TEMPERATURE CONTROLLED FOR SAFETY) FOODS THAT WERE ABOVE THE COLD HOLDING THRESHOLD OF 41*F. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL ARE ANNOTATED IN THE MEASURED OBSERVATIONS TAB. ALL TCS FOODS IDENTIFIED WERE WITHIN THE THE 2 HOUR WINDOW TO BE RAPIDLY COOLED. PERSON IN CHARGE WAS INFORMED. CORRECT THE DISCREPANCY BY THE COMPLIANCE DATE NOTED IN THIS VIOLATION.
No violations noted.
Based on the risks inherent to the food operation, during inspections and upon request the Person In Charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. AMC 16.60.130(2-102.11) ***DURING THE INSPECTION THE PERSON IN CHARGE INDICATED THEY VERIFY COLD FOODS ARE HELD COLD BY FEELING THEM WITH THEIR HAND. THIS IS NOT AN ACCEPTABLE METHOD TO VERIFY TEMPERATURES IN THE FACILITY. FURTHERMORE, THERE WERE A NUMBER OF ITEMS IN THIS FACILITY THAT WERE OUT OF COMPLIANCE FOR COLD HOLDING AND DISCARDED. ENSURE THE PERSON IN CHARGE AND ALL FOOD WORKERS UNDERSTAND THAT THERMOMETERS MUST BE USED TO VERIFY THE CORRECT TEMPERATURES OF FOOD. INSPECTOR DISCUSSED THIS WITH THE PERSON IN CHARGE AND VERIFIED THE FACILITY HAS STEM THERMOMETERS TO USE. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE.
Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. AMC 16.60.130(2-301.15) ***OBSERVED HANDWASH SINK IN THE FOOD PREP AREA OF THE FACILITY DID NOT WORK. FOOD WORKER INDICATED SOME OF THE EMPLOYEES USE THE SINKS MEANT FOR FOOD PREP TO WASH THEIR HANDS. THIS IS NOT AN APPROVED HANDWASH STATION AND MAY NOT BE USED AS SUCH. ENSURE THE HANDWASH SINK IN THE FOOD PREP AREA IS REPAIRER TO PROMOTE PROPER HANDWASHING AND THE ABOVE GUIDANCE IS FOLLOWED.
A minimum number of handwashing sinks necessary for convenient use by employees in food preparation, food dispensing, and warewashing areas shall be provided. AMC 16.60.160(5-203.11) ***OBSERVED THE HANDWASH SINK IN THE FOOD PREP AREA DID NOT HAVE FOOT PEDDLES TO DISPENSE WATER. PERSON IN CHARGE INDICATED THIS SINK HAS BEEN BROKEN FOR OVER 1 WEEK. THIS SINK MUST REPAIRED TO PROMOTE PROPER HANDWASHING BY FOOD WORKERS. CONTACT THE ANCHORAGE HEALTH DEPARTMENT USING THE CORRESPONDENCE PROVIDED IN THIS REPORT BY THE COMPLY BY DATE. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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 A MULTITUDE OF FOOD ITEMS (READY-TO-EAT, POTENTIALLY HAZARDOUS, TIME/TEMPERATURE CONTROLLED, COLD HELD FOODS) IN FACILITY BEING STORED IN THE PREP LINE, PREP COOLERS, GRILL COOLERS, AND FACILITY WALK-IN. ALL FOODS FOLLOWING THE PREVIOUSLY MENTIONED CRITERIA WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. FOOD ITEMS WERE MEASURED ABOVE 41*F (COLD HOLDING THRESHOLD) AND WERE ALL OUT OF TEMPERATURE CONTROL FOR MORE THAN 4 HOURS. MOST FOOD ITEMS NOTED WERE DATE MARKED FOR NO SOONER THAN YESTERDAYS' DATE, SEPTEMBER 10TH, 2025. FOOD ITEMS WITH A PREP DATE FOR TODAYS' DATE HAD BEEN IN PLACE FOR 4 HOURS OR LESS, HOWEVER FACILITY DOES NOT HAVE ANY TEMPERATURE CONTROL UNITS THAT ARE IN GOOD REPAIR AND ABLE TO PROPERLY COLD HOLD FOOD BASED ON THE FINDINGS DURING THIS INSPECTION (INTERNAL TEMPERATURE OF FOODS, THERMOMETERS WITHIN THE TEMPERATURE CONTROL UNIT USED TO MEASURED AIR TEMPERATURE OF UNIT, AND THE GUIDANCE PROVIDED TO THE INSPECTION TEAM BY THE PERSON IN CHARGE). DUE TO THESE FACTORS, NONE OF THESE FOODS COULD HAVE BEEN PROPERLY COLD HELD PRIOR TO PREP, THAW, OR COOKING PROCESS. ADDITIONALLY, NO FOODS COULD HAVE BEEN PROPERLY COOLED TO THE NECESSARY 41*F PRIOR TO PROPER COLD HOLDING TAKING PLACE. ALL FOODS DISCARDED ARE NOTED IN THE MEASURED OBSERVATION TAB.
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 DISCLOSURE OR REMINDER ON THE MENU IN THIS FOOD ESTABLISHMENT. THE PERSON IN CHARGE INDICATED THAT BURGERS AND STEAKS COULD BE ORDERED AND SERVED UNDERCOOKED BY REQUEST. ENSURE THAT THE MENU IS UPDATING WITH THE NECESSARY DISCLOSURE AND REMINDER NEXT TO APPLICABLE FOOD ITEMS BY THE COMPLIANCE DATE.
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under AMC 16.60.140. AMC 16.60.150(4-301.11) ***THERE WERE NO TEMPERATURE CONTROL UNITS IN FACILITY CAPABLE OF COLD HOLDING OR PROPERLY COOLING ANY FOODS REQUIRING. ALL TEMPERATURE CONTROL UNITS WERE TESTED DURING THIS INSPECTION BY ASSESSING THE INTERNAL TEMPERATURE OF FOODS AND COMPARING IT TO THE DATE MARKING SYSTEM IN FACILITY TO DETERMINE THAT PROPER COLD HOLDING WAS NOT OCCURRING IN FACILITY. ADDITIONALLY, DISPLAY THERMOMETER TEMPERATURES FOR UNITS INDICATED THE INTERNAL AIR TEMPERATURES WERE ABOVE THE 41*F COLD HOLDING THRESHOLD. ENSURE THAT ALL TEMPERATURE CONTROL UNITS USED FOR COLD HOLDING IN FACILITY ARE CAPABLE OF PROPER COOLING/COLD HOLDING FOR FOODS REQUIRING IT. NO UNITS MAY BE USED FOR COLD HOLDING OR COOLING UNTIL THEIR CAPACITY TO DO SO IS VERIFIED BY THE ANCHORAGE HEALTH DEPARTMENT.
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, JAGGED BREAKS OR HOLES IN THE WALLS AND FLOORS, 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. ADHERE TO THE GUIDANCE BY COMPLIANCE DATE.
Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) ***KITCHEN WALLS ARE COVERED IN GREASE RESIDUE. OTHER NON-FOOD CONTACT SURFACES (DOOR HANDLES, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, STOVES, COUNTERS, FLOORS, ETC.) WERE COVERED IN A BUILD UP OF GREASE RESIDUE AND FOOD DEBRIS. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.