8915 SEWARD HWY , ANCHORAGE AK 99515
The most recent inspections (March 2026) only cite a staff knowledge gap about using sanitizer test strips, which was corrected on the spot—no actual food contamination, pest, or temperature violations were found. Earlier in 2025 there were repeated dish-machine sanitizer failures and one cold-holding lapse, but these were addressed each time (machine repaired/replaced, food discarded), so current risk appears low.
Based on the risks inherent to the food operation, during inspections and upon request the Person In Charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. AMC 16.60.130(2-102.11) ***INSPECTOR ASKED THE PERSON IN CHARGE WHAT TYPE OF SANITIZER IS USED FOR THE 3 COMPARTMENT SINK AND IF SHE HAD TEST STRIPS. THE PERSON IN CHARGE PROVIDED A NEW UNOPENED QUATERNARY SANITIZER TEST STRIP. WHEN ASKED HOW OFTEN THE SANITIZER TEST STRIPS ARE USED, THE PERSON IN CHARGE STATED WEEKLY. OBSERVED THE PERSON IN CHARGE DIPPING THE TEST STRIP INTO THE SANITIZER BUCKET THEN TAKING IT OUT TO SHOW INSPECTOR. INSPECTOR ASKED HER HOW SHE KNOWS IF THE SANITIZER IS AT THE CORRECT CONCENTRATION, BUT SHE WAS UNABLE TO ANSWER. A DEMONSTRATION AND DISCUSSION BETWEEN THE INSPECTOR AND PERSON IN CHARGE TOOK PLACE ON HOW TO USE THE QUATERNARY SANITIZER TEST STRIP DAILY TO ENSURE PROPER CONCENTRATION OF SANITIZER. ENSURE FOOD WORKERS ARE AWARE HOW TO USE SANITIZER TEST STRIPS.
Based on the risks inherent to the food operation, during inspections and upon request the Person In Charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. AMC 16.60.130(2-102.11) ***INSPECTOR ASKED THE PERSON IN CHARGE WHAT TYPE OF SANITIZER IS USED FOR THE 3 COMPARTMENT SINK AND IF SHE HAD TEST STRIPS. THE PERSON IN CHARGE PROVIDED A NEW UNOPENED QUATERNARY SANITIZER TEST STRIP. WHEN ASKED HOW OFTEN THE SANITIZER TEST STRIPS ARE USED, THE PERSON IN CHARGE STATED WEEKLY. OBSERVED THE PERSON IN CHARGE DIPPING THE TEST STRIP INTO THE SANITIZER BUCKET THEN TAKING IT OUT TO SHOW INSPECTOR. INSPECTOR ASKED HER HOW SHE KNOWS IF THE SANITIZER IS AT THE CORRECT CONCENTRATION, BUT SHE WAS UNABLE TO ANSWER. A DEMONSTRATION AND DISCUSSION BETWEEN THE INSPECTOR AND PERSON IN CHARGE TOOK PLACE ON HOW TO USE THE QUATERNARY SANITIZER TEST STRIP DAILY TO ENSURE PROPER CONCENTRATION OF SANITIZER. ENSURE FOOD WORKERS ARE AWARE HOW TO USE SANITIZER TEST STRIPS.
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 COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT FOR A FOOD WORKER. THE PERSON IN CHARGE CORRECTED THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT AND HAVE IT ACCESSIBLE DURING THE TIME OF INSPECTION.
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 "OUT OF ORDER" SIGN LOCATED ON THE WAREWASHING MACHINE WITH A PAIR OF GLOVES INSIDE. RESIDUAL CHLORINE FROM THE WAREWASHING MACHINE MEASURED 0PPM AFTER RUNNING II TWICE. THE PERSON IN CHARGED STATED THAT A MAINTENANCE ORDER HAD BEEN PLACED FOR THE WAREWASHING MACHINE. ENSURE THAT WAREWASHING MACHINE IS NOT BEING USED FOR SANITIZING DISHES AND FOOD CONTACT SURFACES.
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) ***CHLORINE SANITIZING SOLUTION IN SANITIZER BUCKETS MEASURED AT 0PPM. PERSON IN CHARGE DISCARDED THE SANITIZING SOLUTION AND CREATED A CHLORINE SANITIZER SOLUTION AT THE CORRECT 100PPM. ENSURE THAT ALL SANITIZER SOLUTIONS ARE ACCURATELY CONCENTRATED TO EFFECTIVELY SANITIZE.*** ***OBSERVED BLOCK OF CONCENTRATED QUAT SANITIZER SITTING ON EDGE OF 3 COMPARTMENT SINK LEAKING INTO SANITIZING SOLUTION. THE QUAT SANITIZING SOLUTION LOCATED IN THE SINK MEASURED ABOVE 500PPM THRESHOLD OF TEST STRIPS. PERSON IN CHARGE STATED THAT AN EMPLOYEE WAS CHANGING THE CONCENTRATED CHEMICAL IN THE DISPENSER AND NEVER DISCARDED THE USED CONCENTRATED CHEMICAL. PERSON IN CHARGE DISCARDED THE CONCENTRATED BLOCK OF QUAT SANITIZER, DRAINED THE OVER CONCENTRATED SOLUTION, AND RE-WASHED THE DISHES. A MEASUREMENT OF 200PPM WAS TAKEN FROM THE 3 COMPARTMENT SINK QUAT SANITIZER DISPENSER. ENSURE THAT THE QUAT SANITIZER IS USED IN ACCORDANCE WITH THE MANUFACTURERS LABEL.*** ***OBSERVED "OUT OF ORDER" SIGN LOCATED ON THE WAREWASHING MACHINE WITH DISHES LOADED INSIDE. FOOD WORKER STATED THAT THE WAREWASHING MACHINE WAS BEING USED TO WASH, RINSE, AND SANITIZE DISHES AT THE TIME OF THE INSPECTION. RESIDUAL CHLORINE FROM THE WAREWASHING MACHINE MEASURED AT 0PPM AND THE TEMPERATURE MEASURED AT 87F. PERSON IN CHARGE STATED THAT A MAINTENANCE ORDER HAD BEEN PLACED FOR THE WAREWASHING MACHINE. ENSURE THAT THE WAREWASHING MACHINE IS NOT USED FOR SANITIZING DISHES AND FOOD CONTACT SURFACES.***
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. ***MULTIUPLE SHREDDED LETTUCE MEASURED ABOVE 41°F (44°F, 47°F) IN THE TOP REACH IN COOLER NEXT TO THE DEEP FRYER. THE PERSON IN CHARGE INDICATED THAT THESE ITEMS HAD BEEN CUT AND PLACED IN THE TOP REACH IN COOLER THIS MORNING AROUND 6:25 AM. THE PERSON IN CHARGE STATED THAT THE WHOLE DOOR FOR THE TOP REACH IN COOLER NEEDS TO BE REPLACED AND A MAINTENANCE ORDER FOR PARTS WERE ORDERED LAST WEEK. FOODS SUCH AS CUT LETTUCE NEED TO BE MAINTAINED AT OR BELOW 41°F. SEVEN SMALL CONTAINERS OF LETTUCE WAS REMOVED FROM REACH IN COOLER AND VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. ENSURE THAT ALL FOODS WORKERS ARE PROPERLY TRAINED TO ENSURE FOODS ARE MAINTAINED AT 41°F OR COLDER FOR COLD HOLDING.
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) ***MEASURED THE CONCENTRATION OF WAREWASHING MACHINE SANITIZING SOLUTION AT LESS THAN 0 PPM DURING THIS INSPECTION. THE TEMPERATURE OF THE FINAL RINSE CYCLE WAS TESTED AT 118*F DURING THIS INSPECTION AFTER 2 CYCLES OF USE. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED AND TESTED BEFORE FURTHER USE FOR SANITIZING. FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD FOR WASHING AND SANITIZING FOOD CONTACT SURFACES UNTIL UNIT IS IN GOOD REPAIR. PROOF OF SERVICE, REPAIR, OR REPLACEMENT OF THE WAREWASHING MACHINE NEEDS TO BE PROVIDED TO THE ANCHORAGE HEALTH DEPARTMENT PRIOR TO USE BY THE FACILITY. ADOPT THE NEW METHOD OF WAREWASHING EFFECTIVE 3 JUNE 2025.
Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12 ***OBSERVED NO TOWELS AT FRONT HAND WASHING SINK. ENSURE ALL HAND WASHING SINKS ARE PROPERLY STOCKED AS DESCRIBED ABOVE. FRONT HAND WASHING SINK TOWELS CORRECTED ON SITE.
Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) ***OBSERVED BUILD UP OF RESIDUE AND DEBRIS ON VARIOUS NON FOOD CONTACT SURFACES THROUGHOUT FACILITY ,INCLUDING UNDERSIDES OF SODA MACHINES AND COOLER DOOR HANDLES. ENSURE THESE AREAS ARE CLEANED AND MAINTAINED.