12870 OLD SEWARD HWY , ANCHORAGE AK 99515
The most recent inspections (2026-05-07 and 2026-03-09) found no violations, showing the temperature and cooler issues from February 2026 were fixed. That earlier inspection did flag serious cold-holding failures, but staff discarded the affected food immediately and passed the follow-up checks, so current conditions appear safe to eat at.
No violations noted.
No violations noted.
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: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VALID CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE DURING THIS INSPECTION. ENSURE THAT AT LEAST ONE PERSON WHO IS INVOLVED IN DAILY OPERATIONS OBTAINS OR SIGNS UP FOR THE CERTIFIED FOOD PROTECTION MANGER COURSE BY THE COMPLY BY DATE.*** 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. ***MULTIPLE FOOD WORKERS HAD THE STATE OF ALASKA FOOD HANDLER CARDS. ENSURE THAT ALL FOOD WORKERS OBTAIN THE CORRECT MUNICIPALITY OF ANCHORAGE FOOD HANDLERS CARD WITHIN THE NEXT 30 DAYS.***
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 REPORTING AGREEMENT DURING THIS INSPECTION. A COPY WAS LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT AND THEY ARE ACCESSIBLE DURING INSPECTIONS.***
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***OBSERVED THE SINK LOCATED NEAR THE GRILL WITHOUT A SIGN INSTRUCTING FOOD WORKER SOT WASH THEIR HANDS. A SIGN WAS GIVEN TO THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL HANDWASHING SINKS HAVE THE PROPER SIGNAGE INSTRUCTING FOOD WORKERS TO WASH THEIR HANDS.***
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. ***OBSERVED ONE CONTAINER OF HOLLANDAISE SAUCE (44F), ONE CONTAINER OF SAUSAGE GRAVY (45F), ONE CONTAINER OF TUNA SALAD (45F), ONE CONTAINER OF COOKED POTATO (42F), ONE CONTAINER OF COOKED BROWN GRAVY (46F), ONE CONTAINER OF COOKED GROUND BEEF (51F), ONE CONTAINER OF DICED HAM (44F), ONE CONTAINER OF SLICED TOMATO (50F) AND THREE CONTAINERS OF COOKED BEEF (45F) MEASURING ABOVE 41F LOCATE DIN THE WALK IN COOLER. FOOD WORKER STATED THAT ALL ITEMS HAD BEEN COOKED AND PREPARED THE PREVIOUS DAY. THIS EXCEEDS THE ALLOWABLE TIME WITHIN THE "DANGER ZONE". PERSON IN CHARGE VOLUNTARILY DISCARDED ALL THE LISTED FOOD ITEMS TO CORRECT THE VIOLATION ON SITE. ALL FOOD PREPARED AND COOKED WITHIN 4 HOURS OF THE INSPECTION WERE RELOCATED TO THE FREEZER TO PROPERLY COOL. ENSURE THAT THE WALK IN COOLER CAN PROPERLY MAINTAIN THE INTERNAL TEMPERATURE OF COOKED AND READY-TO-EAT FOODS AT 41F OR BELOW. NOTIFY INSPECTOR BY COMPLY BY DATE WITH REPAIR BILL OR SUMMARY FOR THE WALK IN COOLER.***
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) ***OBSERVED INCONSISTENT DATE MARKING ON MULTIPLE FOOD ITEMS IN THE FACILITY. ENSURE THAT ALL COOKED OR READY-TO0EAT TCS FOODS ARE PROPERLY LABELED WITH THE DATE OF PREPARATION AND DISCARD DATE NOT EXCEEDING 7 DAYS.***
Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. AMC 16.60.140(3-603.11) ***MENU LACKED THE PROPER REMINDER OF FOOD ITEMS THAT PERTAIN TO THE CONSUMER ADVISORY. ENSURE THAT THE MENU HAS BOTH THE REMINDER NEXT TO FOOD ITEMS THAT MATCH THE PROPER DISCLOSURE.***
Food shall be protected from contamination. AMC 16.60.140(3-307.11) ***OBSERVED HOT HOLDING UNITS WITH FOOD STORED NEXT TO A HANDWASHING SINK WITH NO SPLASH GUARD. ENSURE THAT THE HANDWASHING SINK HAS A SPLASH GUARD INSTALLED TO PREVENT POTENTIAL CONTAMINATION FROM HANDWASHING.***
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***PERSON IN CHARGE WAS UNABLE TO PROVIDE CHLORINE TEST STRIPS FOR THE WAREWASHING MACHINE. ENSURE THAT TEST STRIPS ARE OBTAINED FOR ACCURATELY CHECKING THE CONCENTRATION OF CHEMICALS.***
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. AMC 16.60.160(5-501.17) ***OBSERVED NO COVERED RECEPTACLE IN THE WOMENS BATHROOM. ENSURE THAT A COVERED RECEPTACLE IS PROVIDED FOR PROPER DISPOSAL OF SANITARY PRODUCTS.***
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. AMC 16.60.170(6-201.11) ***OBSERVED MULTIPLE CEILING TILES MISSING ABOVE THE WALK IN COOLER. ENSURE THAT ALL CEILINGS AND WALLS ARE MAINTAINED AND PROPERLY INSTALLED.***
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.