3006 MOUNTAIN VIEW DR , ANCHORAGE AK 99501
The most recent inspection (June 2026) found no violations, and the prior visit's issues (dish machine sanitizer, expired test strips, cracked bathroom tile) were minor and corrected on the spot rather than ongoing food-handling hazards. Older complaints about egg storage and ice machine cleanliness were resolved and haven't recurred, so current risk appears low.
No violations noted.
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 CARE WAS UNABLE TO PROVIDE VERIFIABLE EMPLOYEE HEALTH POLICY SIGNED BY ALL FOOD WORKERS. ENSURE THAT ALL FOOD WORKERS HAVE READ AND SIGNED THE EMPLOYEE HEALTH POLICY.***
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) ***NO DETECTABLE CHLORINE RESIDUAL MEASURED AFTER RINSE CYCLE. POSSIBLE CHEMICAL PUMP FAILURE OR BLOCKED/DAMAGED FEED TUBE. UNTIL DISH WASHING MACHINE CAN PROPERLY SANITIZE, IT MAY ONLY BE USED TO WASH EQUIPMENT. EQUIPMENT WILL THEN NEED TO BE SANITIZED IN THE THREE COMPARTMENT SINK USING AN APPROVED SANITIZER. VERIFIED THAT QUAT SANITIZER IN THREE COMPARTMENT SINK WAS ACCURATE. PROVIDE A NOTIFICATION INDICATING THAT THE DISH WASHING MACHINE IS PROPERLY SANITIZING BY THE COMPLIANCE DATE NOTED.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under AMC 16.60.150(4-301.13) shall be cleaned thoroughly every 24 hours. AMC 16.60.150(4-501.14) ***PERSON IN CHARGE PROVIDED TEST STRIPS THAT WERE EXPIRED AND SEALED. ENSURE THAT CHEMICAL SANITIZERS ARE BEING CHECKED ADEQUATELY WITH UNEXPIRED TEST STRIPS. DEBRIS AND UNCLEAN SURFACES ON THE WARE WASHING MACHINE WERE OBSERVED DURING THE INSPECTION. ENSURE THAT ALL SURFACES ARE PROPERLY SANITIZED AND CLEAN.***
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***FLOOR AND COVE BASE TILES IN THE MENS BATHROOM ARE SEPARATED, BROKEN, OR MISSING AND NEED OT BE REPAIRED OR REPLACED TO PROVIDE PROVIDE CLEANING***
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. ENSURE THE HAND WASHING SINK IN THE MAIN FOOD SERVICE AREA IS MAINTAINED ACCESSIBLE FOR EMPLOYEES TO WASH THEIR HANDS. DO NOT STORE ITEMS NEXT TO OR IN FRONT OF THE HAND WASHING SINK WHICH MAY CAUSE IT TO BECOME UNACCESSIBLE. TWO ROLLING CARTS OF BUNS WERE OBSERVED BEING STORED IN SUCH A MANNER TO CAUSE THE HAND WASHING SINK TO BECOME OBSTRUCTED. CORRECTING DURING THIS INSPECTION.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A) ENSURE ALL EMPLOYEES ARE EDUCATED ON STORING SHELLED EGGS SEPARATE AND BELOW READY TO EAT FOODS. RAW SHELLED EGGS WERE OBSERVED BEING STORED ON A TOP SHELF ABOVE A BOX OF TOMATOES AND OTHER ITEMS. CORRECT IMMEDIATELY.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. AMC 16.60.150(4-601.11.A) CONTINUE TO ENSURE THE STAND ALONE ICE MACHINE IS MAINTAINED CLEAN OF BLACK COLORED DEBRIS. THE ICE MACHINE WILL NEED TO BE EMPTIED, WASHED, RINSED, SANITIZED AND ALLOWED TO AIR DRY PRIOR TO BEING REFILLED WITH ICE FOR CUSTOMER CONSUMPTION.
No violations noted.
No violations noted.