16707 CORONADO RD 100 , EAGLE RIVER AK 99577
The most recent inspection only found minor issues—some staff missing updated food worker cards and one keg of cold brew that was past its date mark (which was voluntarily tossed on the spot). No signs of contamination, pests, or improper food temperatures were noted, so it's fine to grab your coffee here.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. ***FACILITY MANAGER WAS UNABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL OF THE FOOD WORKERS PRESENT. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL FOOD WORKERS. PROVIDE N UPDATE TO THE ANCHORAGE HEALTH DEPARTMENT ON THE STATUS OF FOOD WORKER CARDS FOR FACILITY BY THE COMPLIANCE DATE.
Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. Preserved fish products include pickled herring and dried, or salted cod, and other acidified fish products, manufactured according to 21 CFR 114. Data from the risk assessment show that the high salt and/or acidity of these products does not allow for the growth of Listeria monocytogenes and therefore, these products are exempt from date marking. This exemption does not apply to hot or cold smoked fish products, nor does it apply to fish products that are dried, marinated, or otherwise preserved on-site, in a food establishment, such as ceviche. Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. Semi-Soft Cheeses exempt from date marking: Asiago soft, Battelmatt, Bellelay (blue veined), Blue, Brick, Camosum, Chantelle, Edam, Fontina, Gorgonzola (blue veined), Gouda, Havarti, Konigskase, Limburger, Milano, Manchego, Monterey, Muenster, Oka, Port du Salut, Provolone, Queso de Bola, Queso de la Tierra, Robbiole, Roquefort (blue veined), Samsoe, Tilsiter, Trappist. ***Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. ***Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. ***COLD BREW THAT WAS BEING STORED IN KEG HAD AN OUTDATED DATE MARK THAT INDICATED IT WAS TO BE DISCARDED 16 - MARCH - 2025, WAS STILL IN USE. ENSURE THAT WHEN ADHERING TO A DATE MARKING SYSTEM THAT YOU FOLLOW THE GUIDELINES ABOVE AS WELL AS THE SYSTEM THAT EXISTS AT FACILITY. OUT OF DATE COLD BREW WAS VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE.