701 36TH AVE , ANCHORAGE AK 99503
The last two years of inspections show no violations, and the only issues found in July 2024 (a missing food worker card, a health policy documentation gap, and a lettuce container past its discard time that was immediately tossed) were minor and quickly corrected, not signs of ongoing food-safety risk like pests or improper temperatures.
No violations noted.
No violations noted.
No violations noted.
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. ***PIC WAS NOT ABLE TO PROVIDE A FOOD WORKER CARD FOR ONE OF THE FOOD WORKERS. ENSURE THAT ALL FOOD WORKERS HAVE A FOOD WORKER CARD AND THAT IT IS AVAILABLE WHEN REQUESTED.
THE PERSON IN CHARGE IS RESPONSIBLE FOR MAKING FOOD EMPLOYEES AWARE OF THE REQUIREMENT TO REPORT INFORMATION, IN A VERIFIABLE WAY, REGARDING THEIR HEALTH STATUS AS IT RELATES TO DISEASES THAT ARE TRANSMITTED BY FOOD. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo ) BY ALL FOOD EMPLOYEES IS SATISFACTORY TO MEET THIS REQUIREMENT. REGULAR REVIEW OF REPORTABLE ILLNESS/SYMPTOMS AND PROPER REPORTING WILL HELP REDUCE THE LIKELIHOOD THAT CERTAIN VIRAL AND BACTERIAL AGENTS WILL BE TRANSMITTED FROM INFECTED FOOD EMPLOYEES INTO FOOD. ***THE REPORTABLE SYMPTOMS AND DIAGNOSED ILLNESS ARE AS FOLLOWS: VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, OPEN CUTS OR INFECTED WOUNDS, JAUNDICE. DIAGNOSED (OR A HOUSEHOLD MEMBER THAT HAS BEEN DIAGNOSED) WITH NOROVIRUS, TYPHOID FEVER, SHIGELLOSIS, E.COLI O157:H7 OR OTHER STEC INFECTION, OR HEPATITIS A. ***DOCUMENTATION NEEDS TO BE AVAILABLE THAT INDICATES EACH FOOD WORKER HAS BEEN NOTIFIED OF THE REPORTING REQUIREMENTS AS DIRECTED ABOVE. THE PIC WAS ONLY ABLE TO PROVIDE AN SINGLE COPY OF FORM 1-B THAT WAS NOT SIGNED BY A FOOD WORKER.
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) ***CONTAINER OF LETTUCE WAS MARKED WITH A LABEL INDICATING THE FOOD SHOULD HAVE BEEN THROWN OUT 4 HOURS EARLIER. THE PIC DISCARDED THE LETTUCE. ENSURE THAT FOOD WORKERS ARE PROPERLY MARKING AND DISCARDED FOODS WHEN TIME EXPIRES.
No violations noted.