1078 FIREWEED LN , ANCHORAGE AK 99503
The most recent inspection only found administrative and procedural issues—missing certifications, no date-marking system, and a lack of a sanitizer prepared before opening (which was fixed on the spot)—rather than actual unsafe food handling like contamination or improper holding temperatures. These are correctable paperwork/process gaps, not signs of an active food-safety hazard.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE IS NEEDED FOR THIS FACILITY. REGISTER FOR THE CERTIFIED FOOD PROTECTION MANAGER COURSE BY 11/30/2023 AND HAVE THE COURSE COMPLETED BY 12/31/2023. ENSURE SURE CERTIFICATE IS PRESENT AND AVAILABLE FOR INSPECTION. ALSO, 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 ENSURE ALL EMPLOYEES WHO HANDLE FOODS AND/OR WASH DISHES HAVE FOOD WORKER CARDS THAT AT PRESENT AND AVAILABLE FOR INSPECTION BY 11/30/2023.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ENSURE AN APPROVED SANITIZING SOLUTION IS PREPARED AT THE BEGINNING OF THE WORKDAY AND IS MAINTAINED UNTIL THE END OF THE WORKDAY. NO SANITIZER WAS AVAILABLE AT THE BEGINNING OF THIS INSPECTION. CHLORINE SANITIZER WAS PREPARED DURING THIS INSPECTION. CORRECTED ON SITE.
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) THIS FACILITY NEEDS TO IMPLEMENT A DATE MARKING SYSTEM FOR ALL POTENTIALLY HAZARDOUS FOOD ITEMS BEING STORED WITHIN THIS FACILITY AT LEAST 24 HOURS OR MORE. SEVERAL PACKAGES OF VARIOUS RICE CAKES WERE OBSERVED BEING HELD COLD WITHOUT THE REQUIRED DATE MARKING. IF DATE MARKING IS A VIOLATION IN FUTURE INSPECTIONS, THEN ALL POTENTIALLY HAZARDOUS FOOD ITEMS MISSING THE REQUIRED DATE MARKING WILL BE DISCARDED DURING THAT INSPECTION.
Written procedures for time as a public health control shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. AMC 16.60.140(3-501.19) ALSO, Written procedures for time as a public health control shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. AMC 16.60.140(3-501.19) ALSO, If only time is used as a public health control, potentially hazardous food must be discarded when it has been out of temperature control for 4 hours. AMC 16.60.140(3-501.19 THIS FACILITY IS USING TIME AS A PUBLIC HEALTH CONTROL FOR THE RICE CAKES BEING PREPARED AND STORED. THESE FOOD ITEMS MUST BE DOCUMENTED WITH THE REQUIRED DISCARD TIME WITHIN 4 HOURS OF THE PREPARATION TIME. PLEASE NOTE THAT IF THE REQUIRED DOCUMENTATION IS MISSING DURING FUTURE INSPECTION REPORTS, THEN ALL FOOD ITEMS IN QUESTION WILL BE DISCARD DURING THIS INSPECTION.