5716 DEBARR RD , ANCHORAGE AK 99504
The two most recent inspections (2026-06-23 and 2025-07-28) found no violations at all, and the June 2025 issue with improperly cooled burritos was promptly caught and the food discarded. Older problems like rodent droppings and dirty equipment from January 2024 have since been resolved, so current conditions appear safe to eat.
No violations noted.
No violations noted.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: within 2 hours from 135ºF to 70°F; and within a total of 6 hours from 57ºC 135ºF to 41°F. AMC 16.60.140(3-501.14.A) ***BURRITOS IN THE WALK IN COOLER WERE OBSERVED AT VARYING TEMPERATURES OF 42F TO 50F. PERSON IN CHARGE STATED THAT BURRITOS WERE MADE THE PREVIOUS DATE OF THIS INSPECTION. THE PERSON IN CHARGE VOLUNTARILY DISCARDED 30 BURRITOS. ENSURE THAT ALL COOKED TCS FOOD IS COOLED BELOW 41F WITHIN THE REQUIRED TIME AS SHOWN 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. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***OBSERVED CHLORINE SANITIZER CONCENTRATION LEVEL OF THE WARE WASHING MACHINE AT OVER 200PPM. ENSURE THAT WHEN USING CHLORINE BASED SANITIZERS THE DIRECT ABOVE IS FOLLOWED.
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. *** ONLY ONE FOOD WORKER CARD WAS AVAILABLE FOR EMPLOYEES WORKING AT THE TIME OF INSPECTION. ENSURE ABOVE DIRECTIVE IS FOLLOWED.
A minimum number of handwashing sinks necessary for convenient use by employees in food preparation, food dispensing, and warewashing areas shall be provided. AMC 16.60.160(5-203.11) *** OBSERVED BROKEN HAND WASHING SINK NEAR COOK LINE, ONLY ONE HAND WASHING SINK IS AVAILABLE IN FACILITY. ENSURE SINK IS REPAIRED BY 1-07-2024 AND NOTIFY INSPECTOR WHEN REPAIRED.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. AMC 16.60.150(4-601.11.A) *** OBSERVED HEAVY BUILD UP OF SLIME AND GREASE INSIDE DISHWASHER AND DISHWASHER RACKS. ENSURE INTERIOR OF DISHWASHER IS THOROUGHLY CLEANED AND MAINTAINED.
When using time as a control, food shall be marked or otherwise identified to indicate the time that the food must be discarded or the time when the food is removed from temperature control. AMC 16.60.140(3-501.19) *** OBSERVED CUT TOMATOES LABELED WITH A DISCARD TIME LONGER THAN FOUR HOURS. ENSURE STAFF ARE PROPERLY TRAINED TO FOLLOW WRITTEN TIME AS A CONTROL PROCEDURE.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises and eliminating conditions that may harbor these pests. AMC 16.60.170(6-501.111) *** OBSERVED RODENT DROPPINGS AND CHEWED CARDBOARD NEAR FLOOR DRAIN IN STORAGE AREA. ENSURE DROPPINGS ARE REMOVED AND CONTINUE TO MONITOR.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14.B) *** OBSERVED NO MEASURABLE SANITIZER IN WIPING CLOTH BUCKETS. ENSURE THAT WIPING CLOTH BUCKETS HAVE CHLORINE SANITIZER MEASURING 50-100 PPM. COS
Physical facilities shall be cleaned as often as necessary to keep them clean. AMC 16.60.170(6-501.12.A) ***OBSERVED BUILD UP OF GRIME AND DEBRIS THROUGHOUT FACILITY, ESPECIALLY AROUND MOP SINK, CORNERS, DOORS AND UNDER EQUIPMENT. FACILITY SHOULD BE THROUGHLY CLEANED AND MAINTAINED. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. AMC 16.60.170(6-101.11) *** OBSERVED LARGE WOODEN BOARD COVERING LARGE HOLE IN FLOOR NEAR THE MOP SINK AND DRY STORAGE AREA. ENSURE FLOOR CONDITIONS ARE MAINTAINED AS DESCRIBED ABOVE.