1712 A ST , ANCHORAGE AK 99501
The most recent inspection (Dec 2025) only cited paperwork-type issues—missing employee health policy documentation and date-marking labels—not active food contamination or temperature-abuse problems. Earlier complaints in 2023-2024 flagged more serious cooling/temperature issues, but those were addressed and the current inspection shows no repeat of dangerous handling.
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. FOR THE FACILITY TO BE COMPLIANT THE EMPLOYEE HEALTH POLICY IMPLEMENTED MUST BE VERIFIABLE AND COVER ALL ILLNESSES AND SYMPTOMS THAT ARE REQUIRED TO BE REPORTED IN ACCORDANCE WITH THE GUIDANCE ABOVE. A COPY OF THE MUNICIPAL EMPLOYEE HEALTH REPORTING AGREEMENT LEFT AT FACILITY. ONCE FACILITY IS COMPLIANT, PROVIDE A NOTIFICATION AND PROOF TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT.
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) ***THERE WAS NO VERIFIABLE OR WORKING DATE MARKING SYSTEM THAT WAS BEING USED FOR BREAKFAST GRAVY DURING THIS REGULAR INSPECTION. ENSURE THAT FACILITY ADOPTS A DATE MARKING SYSTEM THAT FALLS IN LINE WITH THE GUIDANCE PROVIDED ABOVE. THIS MEANS THAT ALL TIME/TEMPERATURE CONTROLLED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS BEING COLD HELD IN THE FACILITY THAT WILL BE STORED FOR MORE THAN 24 HOURS WITHIN THE FOOD ESTABLISHMENT MUST BE MARKED WITH A THAW/PREP/COOK DATE AND/OR A DISCARD DATE. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
The Person In Charge shall ensure that employees are properly trained in food safety as it relates to their assigned duties. AMC 16.60.130(2-103.11.L). FOOD WORKER ON SITE PREPARING THE MEALS ON WHEELS WAS NOT AWARE COOLING AND COLD HOLDING REQUIREMENTS. ENSURE THAT FOOD WORKERS ARE PROPERLY TRAINED AS DIRECTED ABOVE.
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. ***ENSURE THAT ALL FOOD WORKERS HAVE READ AND SIGNED THE EMPLOYEE HEALTH REPORTING AGREEMENT AND THAT THE SIGN DOCUMENTS ARE MAINTAINED ON SITE AND AVAILABLE DURING INSPECTIONS.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: within 2 hours from 135ºF to 70°F; and within a total of 6 hours from 57ºC 135ºF to 41°F. AMC 16.60.140(3-501.14.A) ***BEEF STEW MEASURED AT 48*F AFTER COOLING FOR APPROXIMATELY 19 HOURS. FOOD WORKER WAS DIRECTED TO DISCARD ALL BEEF STEW. INSPECTOR VERIFIED THAT BEEF STEW WAS DISPOSED OF. TAKE CORRECTION TO ENSURE FOODS PROPERLY COOL AS DIRECTED ABOVE. UTILIZING SHALLOW PANS AND MONITORING COOLING WITH PROPERLY CALIBRATED THERMOMETERS WILL HELP ENSURE THAT FOODS DO NOT GROW HARMFUL PATHOGENS THAT MAY MAKE PEOPLE SICK.
A temperature measuring device with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. AMC 16.60.150(4-302.12.B) ***FOOD WORKER WERE NOT AWARE OF WHERE OR IF THERE WERE THERMOMETERS. ENSURE THAT ALL FOOD WORKERS ARE PROPERLY TRAINED AND UTILIZE THERMOMETERS TO VERIFY HOLDING, COOLING, AND COOKING TEMPERATURES.
No violations noted.
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.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) ***COVERED PANS OF MASHED POTATOES AND CHICKEN CASSEROLE OBSERVED COOLING. STACKED CONTAINERS OF PROPORTIONED "MEALS ON WHEELS" MEALS PREVENTING ADEQUATE CIRCULATION OF COLD AIR. ENSURE THAT CONTAINERS REMAIN UNCOVERED AND OR SPACED TO ALLOW FOR PROPER COOLING. THE PIC REORGANIZED PACKAGED MEALS AND UNCOVERED THE PANS OF COOLING FOODS. VALIDATE COOLING PROCESS USING THE 2-ZONE COOLING DOCUMENT (WWW.MUNI.ORG/FOODINFO)
Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. AMC 16.60.140(3-302.12) ***LARGE UNLABELED BINS OF VARIOUS INGREDIENTS OBSERVED UNDER THE PREP TABLE. LABEL CONTAINERS AS DIRECTED ABOVE.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) ***Y ADAPTER INSTALLED DOWNSTREAM OF THE AVB IS NOT PERMITTED. REMOVE ALL SHUT OFF VALVES DOWNSTREAM OF THE AVB.
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.