1231 MULDOON RD , ANCHORAGE AK 995034032
The most recent inspections (August 2025 complaint and May 2025 opening) found no violations at all. The June 2025 visit noted a malfunctioning hot-holding unit with food below temperature, but staff immediately moved the food to a working unit and agreed not to use the broken one, showing the issue was quickly corrected rather than an ongoing risk.
No violations noted.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VERIFIABLE EMPLOYEE HEALTH POLICY THAT CONTAINS THE DISEASES TRANSMISSIBLE THROUGH FOOD LISTED ABOVE. ALL EMPLOYEES ARE REQUIRED TO DECLARE ANY SYMPTOMS WHEN CLOCKING IN AT WORK EVERYDAY. ENSURE THE INFORMATION ABOVE IS AVAILABLE AND ACCESSIBLE TO EMPLOYEES IN A VERIFIABLE WAY. A POSTER WITH THE INFORMATION ABOVE WAS LEFT WITH THE PERSON IN CHARGE.***
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***PERSON IN CHARGE STATED THAT THE HOT HOLDING UNIT LOCATED NEAR THE ASSEMBLY LINE WAS NOT WORKING CORRECTLY. COOKED CHICKEN AND COOKED BEEF WERE OBSERVED AT 124F. PERSON IN CHARGE STATED THAT THESE ITEMS HAD BEEN PLACED IN THE HOT HOLDING UNIT ONE HOUR PRIOR TO THE INSPECTION. PERSON IN CHARGE MOVED ITEMS TO ANOTHER HOT HOLDING THAT WAS WORKING PROPERLY. ENSURE THAT ALL TCS FOOD ARE BEING HELD AT 135F OR ABOVE. PERSON IN CHARGE AGREED TO NOT USE THAT HOT HOLDING UNIT UNTIL IT IS FIXED.***
No violations noted.
No violations noted.
No violations noted.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. ***AUTOMATED HAND SOAP DISPENSER WAS NOT FUNCTIONING PROPERLY. DISPENSER OPERATION WAS INCONSISTENT. MAKE NECESSARY REPAIRS TO ENSURE THAT SOAP IS DISPENSED WHEN HANDS ARE DETECTED.
After cleaning and sanitizing, equipment and utensils may not be cloth dried. AMC 16.60.150(4-901.11.B) ***CHEMICAL SANITIZER BEING USED REQUIRES A SPECIFIC CONTACT TIME AND AIR DRYING AFTER BEING USED FOR SANITIZING FOOD CONTACT SURFACES. ENSURE THAT FOOD WORKERS ARE TRAINED TO FOLLOW CHEMICAL SANITIZER USAGE DIRECTIONS. UTILIZING A 70% ISOPROPYL ALCOHOL WIPES WOULD BE A FASTER MEANS FOR SANITIZING STEM THERMOMETERS.
The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. AMC 16.60.150(4-501.19) ***WASHING COMPARTMENT OF THREE COMPARTMENT SINK MEASURED BELOW REQUIRED TEMPERATURE. ENSURE EMPLOYEES ARE TAUGHT TO MEASURE FOR PROPER TEMPERATURE IN WASH COMPARTMENT
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by either providing an air gap or installing an approved backflow prevention device. AMC 16.60.160(5-203.14) ***BACKFLOW DEVICE INSTALLED AT MOP SINK IS NOT DESIGNED FOR USE WITH SHUTOFF VALVES INSTALLED DOWNSTREAM OF THE DEVICE. REMOVE THE ATTACHMENTS FROM THE HOSE BIB. EITHER INSTALL A PRESSURE RATED BACKFLOW DEVICE OR A DEDICATED WATER LINE CONNECTED TO THE CHEMICAL DISPENSER. NOTIFY THIS INSPECTOR OF THE CORRECTIVE ACTION TAKEN NO LATTER THAN THE COMPLIANCE DATED NOTED FOR THIS VIOLATION. GUIDANCE DOCUMENT FOR ATMOSPHERIC VACUUM BREAKERS CAN BE FOUND AT WWW.MUNI.ORG/FOODINFO