5905 LAKE OTIS PKWY , ANCHORAGE AK 99507
The most recent inspection found no sanitizer available at start of the day and some large batches of food cooling improperly, but both issues were corrected on the spot during the inspection, and the food worker card note is just a paperwork reminder. These are not ongoing risks like pests or repeated temperature violations, so it's fine to eat 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. CONTINUE TO ENSURE ALL EMPLOYEES WHO HANDLE FOOD AND/OR WASH DISHES HAVE FOOD HANDLER CARDS WHICH ARE PRESENT AND AVAILABLE FOR INSPECTION. IF AN EMPLOYEE HAS A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE, A FOOD WORKER CARD IS NOT NEEDED.
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 SANITIZER IS AVAILABLE AT THE BEGINNING OF THE WORK DAY AND IS MAINTAINED UNTIL THE END OF THE WORK DAY. NO SANITIZER WAS AVAILABLE AT THE BEGINNING OF THIS INSPECTION IN THE BACK PREP AREA WHERE THE TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS ARE COOKED. - CORRECTING DURING THIS INSPECTION.
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) ENSURE THE METHOD FOR COOLING DOWN ALL TIME/TEMPERATURE CONTROLLED FOR SAFETY (TCS) FOODS ARE WITH IN THE REQUIRED LIMITS LISTED ABOVE. TCS FOODS WERE OBSERVED COOLING DOWN IN LARGE QUANTITIES AT THE BEGINNING OF THIS INSPECTION. - CORRECTING ON SITE BY SEPARATING THE FOOD ITEMS IN QUESTION IN SEVERAL 2-INCH SINGLE LAYS SHEET PANS.