8900 OLD SEWARD HWY , ANCHORAGE AK 99515
The most recent inspection (Oct 2025) only cited paperwork/documentation issues—missing certified food manager card and no written employee health policy—not actual food temperature or contamination problems. While an earlier April 2025 visit found chicken cooling and hot-holding temperature issues, those were corrected on the spot (food discarded) and haven't recurred since, suggesting the immediate risk has been addressed.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A CERTIFIED FOOD PROTECTION MANAGER CARD FOR ANY WORKER/MANAGER ON OR OFF SITE. ENSURE THAT A CERTIFIED FOOD PROTECTION MANAGER CARD IS ACQUIRED BY SOMEONE WHOM FREQUENTS THE FACILITY AND CAN OVERSEE FOOD SAFETY ON A REGULAR BASIS BY THE COMPLIANCE DATE. IF A CERTIFIED FOOD PROTECTION MANAGER CARD CANNOT BE OBTAINED BY THE DATE SPECIFIED, THEN FACILITY MANAGER MUST CONTACT THE ANCHORAGE HEALTH DEPARTMENT, NO LATER THAN THE COMPLIANCE DATE, WITH A SCHEDULED DATE AND/OR PROOF OF PAYMENT FOR CERTIFICATION EXAM.
The permit holder shall require food 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 shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission. AMC 16.60.130(2-201.11.A) The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) ***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 THFCROAT 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. ***FACILITY DID NOT HAVE AN EMPLOYEE HEALTH POLICY THAT ADHERED TO THE ABOVE GUIDELINES. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE.
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) ***NO ONE IN FACILITY WAS ABLE TO DEMONSTRATE PROPER CONTROL OR KNOWLEDGE OF THE COOLING PROCESS AND COOLING EQUIPMENT USED IN FACILITY. PERSON IN CHARGE NEEDS TO REVIEW COMPANY PRACTICES AND PROCEDURES TO PROVIDE A REFRESHER COURSE FOR FOOD WORKERS. COOLING IS AN ESSENTIAL PART OF THE FOOD SAFETY PROCESS, AND A COMPLETE UNDERSTANDING OF IT IS NECESSARY TO PREVENT THE SPREAD OF FOODBORNE ILLNESS.
The permit holder shall require food 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 shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission. AMC 16.60.130(2-201.11.A) The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) 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. ***FACILITY DID NOT HAVE AN EMPLOYEE HEALTH POLICY THAT ADHERED TO THE ABOVE GUIDELINES THAT WAS VERIFIABLE DURING THIS INSPECTION. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
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) ***FRIED CHICKEN THAT WAS BEING COOLED IN THE BLAST CHILLER WAS MEASURED AT 90*F AFTER 90 MINUTES IN THE TEMPERATURE DANGER ZONE. TIME LINE WAS PROVIDED TO THE INSPECTION TEAM BY FOOD WORKERS. FOODS NEED TO E COOLED IN ACCORDANCE WITH THE GUIDANCE ABOVE. FOOD DEEMED TO BE IMPROPERLY COOLED WAS DESIGNATED AND DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE. (FOOD ITEMS: ROTISSERIE CHICKEN, FRIED CHICKEN)
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED COOKED POPCORN CHICKEN (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED BELOW THE HOT HOLDING THRESHOLD OF 135*F (AT 111*F). FOOD THAT IS BEING HOT HELD AND FALLS BELOW THE ACCEPTABLE TEMPERATURE CAN BE REHEATED TO 165*F AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND AND DISCARDED AFTER BEING OUT OF COMPLIANCE FOR 4 HOURS. WHEN DOING SO, TEMPERATURE NEEDS TO BE VERIFIED WITH AN INTERNAL TEMPERATURE THERMOMETER, THERE NEEDS TO BE A VERIFIABLE WAY TO TRACK THE TIME (SUCH AS A TIMER), AND THERE NEEDS TO BE WRITTEN PROCEDURES ACCESSIBLE FOR VERIFICATION BY THE REGULATORY AUTHORITY. OUT OF COMPLIANCE CHICKEN WAS VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) ***COOKED CHICKEN PRODUCTS WERE BEING ATTEMPTED TO BE RAPIDLY COOLED IN A BLAST CHILLER THAT WAS 54*F (PER THE DIGITAL DISPLAY). CHICKEN WAS MEASURED IN THE TEMPERATURE DANGER ZONE AND INDICATED TO HAVE BEEN THERE FOR NO LESS THAN 90 MINUTES AT THE TIME OF INSPECTION. NO FOOD WORKER COULD DEMONSTRATE HOW TO OPERATE BLAST CHILLER OR HOW TO LOWER THE TEMPERATURE TO AN ACCEPTABLE LEVEL. PERSON IN CHARGE INDICATED THAT THE FOOD WORKER WHO NORMALLY UTILIZES THE BLAST CHILLER WAS NOT PRESENT. ADDITIONALLY, ROTISSERIE CHICKENS WERE ATTEMPTED TO BE RAPIDLY COOLED WHILE SEALED IN AN AIRTIGHT BAG WHICH WAS BEGINNING TO CAUSE WHAT LOOKED TO BE A REDUCED OXYGEN ENVIRONMENT IN THE ROTISSERIE CHICKEN BAG. FOODS NEEDS= TO BE COOED UTILIZING ONE OF THE METHODS ABOVE.
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) ***NO ONE IN FACILITY WAS ABLE TO DEMONSTRATE PROPER CONTROL OR KNOWLEDGE OF THE COOLING PROCESS AND COOLING EQUIPMENT USED IN FACILITY. PERSON IN CHARGE NEEDS TO REVIEW COMPANY PRACTICES AND PROCEDURES TO PROVIDE A REFRESHER COURSE FOR FOOD WORKERS. COOLING IS AN ESSENTIAL PART OF THE FOOD SAFETY PROCESS, AND A COMPLETE UNDERSTANDING OF IT IS NECESSARY TO PREVENT THE SPREAD OF FOODBORNE ILLNESS.
The permit holder shall require food 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 shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission. AMC 16.60.130(2-201.11.A) The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) 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. ***FACILITY DID NOT HAVE AN EMPLOYEE HEALTH POLICY THAT ADHERED TO THE ABOVE GUIDELINES THAT WAS VERIFIABLE DURING THIS INSPECTION. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) ***COOKED CHICKEN PRODUCTS WERE BEING ATTEMPTED TO BE RAPIDLY COOLED IN A BLAST CHILLER THAT WAS 54*F (PER THE DIGITAL DISPLAY). CHICKEN WAS MEASURED IN THE TEMPERATURE DANGER ZONE AND INDICATED TO HAVE BEEN THERE FOR NO LESS THAN 90 MINUTES AT THE TIME OF INSPECTION. NO FOOD WORKER COULD DEMONSTRATE HOW TO OPERATE BLAST CHILLER OR HOW TO LOWER THE TEMPERATURE TO AN ACCEPTABLE LEVEL. PERSON IN CHARGE INDICATED THAT THE FOOD WORKER WHO NORMALLY UTILIZES THE BLAST CHILLER WAS NOT PRESENT. ADDITIONALLY, ROTISSERIE CHICKENS WERE ATTEMPTED TO BE RAPIDLY COOLED WHILE SEALED IN AN AIRTIGHT BAG WHICH WAS BEGINNING TO CAUSE WHAT LOOKED TO BE A REDUCED OXYGEN ENVIRONMENT IN THE ROTISSERIE CHICKEN BAG. FOODS NEEDS= TO BE COOED UTILIZING ONE OF THE METHODS ABOVE.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED COOKED POPCORN CHICKEN (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED BELOW THE HOT HOLDING THRESHOLD OF 135*F (AT 111*F). FOOD THAT IS BEING HOT HELD AND FALLS BELOW THE ACCEPTABLE TEMPERATURE CAN BE REHEATED TO 165*F AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND AND DISCARDED AFTER BEING OUT OF COMPLIANCE FOR 4 HOURS. WHEN DOING SO, TEMPERATURE NEEDS TO BE VERIFIED WITH AN INTERNAL TEMPERATURE THERMOMETER, THERE NEEDS TO BE A VERIFIABLE WAY TO TRACK THE TIME (SUCH AS A TIMER), AND THERE NEEDS TO BE WRITTEN PROCEDURES ACCESSIBLE FOR VERIFICATION BY THE REGULATORY AUTHORITY. OUT OF COMPLIANCE CHICKEN WAS VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE.
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) ***FRIED CHICKEN THAT WAS BEING COOLED IN THE BLAST CHILLER WAS MEASURED AT 90*F AFTER 90 MINUTES IN THE TEMPERATURE DANGER ZONE. TIME LINE WAS PROVIDED TO THE INSPECTION TEAM BY FOOD WORKERS. FOODS NEED TO E COOLED IN ACCORDANCE WITH THE GUIDANCE ABOVE. FOOD DEEMED TO BE IMPROPERLY COOLED WAS DESIGNATED AND DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE. (FOOD ITEMS: ROTISSERIE CHICKEN, FRIED CHICKEN)
No violations noted.