1118 MULDOON RD , ANCHORAGE AK 99504
Recent inspections found only minor, easily corrected issues—sanitizer concentration slightly off and missing paperwork for employee health reporting—with no evidence of unsafe food temperatures, contamination, or pest problems. These are procedural fixes rather than signs of ongoing food-safety danger, so it should be fine to eat here.
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. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE INFORMATION INDICATING FOOD WORKERS HAVE BEEN PROPERLY NOTIFIED OF REPORTING REQUIREMENTS AS NOTED ABOVE. ENSURE EMPLOYEE HEALTH AGREEMENT IS MAINTAINED ON SITE AND AVAILABLE TO INSPECTORS WHEN REQUESTED. AN EMPLOYEE HEALTH POLICY WAS PROVIDED TO THE PERSON IN CHARGE.
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. AMC 16.60.150(4-501.114) ***BLEACH SANITIZING SOLUTION IN THE THREE COMPARTMENT SINK MEASURED AT 200PPM DURING THIS INSPECTION. ENSURE BLEACH SANITIZING SOLUTION IS BETWEEN 50-100 PPM. FOLLOW DIRECTIVE ABOVE.
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. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE INFORMATION INDICATING FOOD WORKERS HAVE BEEN PROPERLY NOTIFIED OF REPORTING REQUIREMENTS AS NOTED ABOVE. ENSURE EMPLOYEE HEALTH AGREEMENT IS MAINTAINED ON SITE AND AVAILABLE TO INSPECTORS WHEN REQUESTED. AN EMPLOYEE HEALTH POLICY WAS PROVIDED TO THE PERSON IN CHARGE.
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. AMC 16.60.150(4-501.114) ***BLEACH SANITIZING SOLUTION IN THE THREE COMPARTMENT SINK MEASURED AT 200PPM DURING THIS INSPECTION. ENSURE BLEACH SANITIZING SOLUTION IS BETWEEN 50-100 PPM. FOLLOW DIRECTIVE ABOVE.
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. ***OBSERVED CHLORINE BASED SANITIZER IN 3 COMPARTMENT SINK THAT WAS BEING USED AND WAS MEASURED AT 0PPM WITH CHLORINE TEST STRIPS. ENSURE THAT WHEN PREPARING AND USING SANITIZER YOU FOLLOW THE DIRECTIVES ABOVE. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114)
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. AMC 16.60.150(4-204.112.A) ***OBSERVED ALL COLD HOLDING UNITS IN FACILITY WITHOUT AN INTERNAL THERMOMETER IN THE WARMEST PART OF THE UNIT. ENSURE THAT ALL COLD HOLDING UNITS HAVE AN INTERNAL THERMOMETER IN THE WARMEST PART OF THE UNIT TO ENSURE EFFECTIVE COLD HOLDING.
No violations noted.