1201 NORTHERN LIGHTS BLVD C , ANCHORAGE AK 99503
The most recent inspection (Oct 2025) found no violations at all, and the prior visit in Dec 2024 only had minor issues (missing food handler cards on file and a thawing method correction) that were addressed. Older issues from 2023 about dishwasher sanitizing and produce washing have since been resolved, so current conditions appear safe.
No violations noted.
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 WAS UNABLE TO PROVIDE FOOD HANDLERS CARDS FOR ALL IDENTIFIED FOOD WORKERS. ENSURE THAT ALL FOOD WORKERS ADHERE TO THE DIRECTIVE ABOVE.
(E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. AMC 16.60.140(3-501.13) ***OBSERVED REDUCED OXYGEN PACKAGED SALMON THAT HAD BEEN PARTIALLY THAWED UNDER REFRIGERATION STILL IN ITS SEALED PACKAGING. PERSON IN CHARGE INDICATED THE METHOD OF THAWING THE SALMON WAS FOR IT TO BE THAWED WHILE STILL HELD IN REDUCED OXYGEN PACKAGING. PERSON IN CHARGE WAS DIRECTED TO BREAK THE VACUUM SEAL PRIOR TO THAWING.
The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: (1) For a stationary rack, single temperature machine, 165°F; or (2) For all other machines, 180°F. AMC 16.60.150(4-501.112.A) ***DISHWASHER DIGITAL RINSE THERMOMETER INDICATED >165*, HOWEVER THE THERMOMETER USED TO VERIFY THE RINSE TEMPERATURE INDICATED 135*F. OBSERVATION OF THE SPRAY NOZZLES OF THE SHOWED A HEAVY ACCUMULATION OF WHAT MAY BE LIME BUILD UP THAT COULD POTENTIALLY BLOCK WATER FROM BE SPRAYED DURING THE RINSE CYCLE. EQUIPMENT AND UTENSILS CAN BE WASHED IN MACHINE, BUT NEED TO BE SANITIZED IN THE 3 COMPARTMENT SINK AFTER BEING WASHED. NOTIFY INSPECTOR OF THE CORRECTIVE ACTION TAKEN TO REPAIR THE DISHWASHER AND VERIFICATION THAT EQUIPMENT IS BEING PROPERLY SANITIZED.
Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. AMC 16.60.140(3-302.15.A) ***OBSERVED FOODS SUCH AS GREEN ONIONS AND SWEET POTATOES BEING CUT/PEELED WITHOUT FIRST BEING WASHED. ENSURE THAT ALL FOOD WORKERS ARE TRAINED TO WASH FRUIT AND VEGETABLES PRIOR TO PROCESSING. Pathogenic microorganisms, such as Salmonella spp., and chemicals such as pesticides, may be present on the exterior surfaces of raw fruits and vegetables. Washing helps to remove organisms and/or chemicals present. Biofilm development by Salmonella allows bacterial cells to survive under adverse environmental conditions and also reduces the ability to remove pathogens by washing, even with antimicrobial agents. All fresh produce, except commercially washed, pre-cut, and bagged produce, must be thoroughly washed under running, potable water or with chemicals as specified in Section 7-204.12, or both, before eating, cutting or cooking. Even if you plan to peel or otherwise alter the form of the produce, it is still important to remove soil and debris first.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116) ***ENSURE THAT TEST STRIPS A AVAILABLE AND BEING USED TO VERY SANITIZER CONCENTRATION. SANITIZER BEING USED IS ECO LAB SMARTPOWER SINK & SURFACE CLEANER AND SANITIZER, ACTIVE INGREDIENTS ARE LACTIC ACID AND OTHER ACIDS. THIS IS NOT A QUAT SANITIZER AND REQUIRES A SPECIAL SANITIZING TEST STRIP.