1058 W 27TH AVE , ANCHORAGE AK 99503
The most recent inspections show mainly paperwork issues (missing health-reporting agreement, missing test strips) and a recurring dishwasher sanitizer problem, but staff properly switched to manual sanitizing in the 3-compartment sink at correct concentrations, so food contact surfaces were still being sanitized. No evidence of active contamination, pests, or improper food temperatures, so it's reasonably safe to eat here, though the restaurant should fix its dish machine promptly.
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 OR SIMILAR DOCUMENT DURING THIS INSPECTION. A COPY WAS SENT TO THE PERSON IN CHARGE. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
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 IN WAREWASHING MACHINE. 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. QUAT SANITIZER FROM CHEMICAL DISPENSER AT 3 COMPARTMENT MEASURED AT 200PPM. PROVIDE A REPAIR BILL 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) ***PERSON IN CHARGE WAS UNABLE TO PROVIDE CHLORINE TEST STRIPS FOR THE WAREWASHING MACHINE AND QAUT TEST STRIPS FOR THE CHEMICAL DISPENSER IN THE 3 COMPARTMENT SINK. ENSURE THAT TEST STRIPS ARE OBTAINED TO ACCURATELY CHECK THE CONCENTRATION OF CHEMICAL SANITIZERS.***
No violations noted.
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 SANITIZER NOT WORKING IN WARE WASHER, NO SANITIZER READING ON TEST STRIPS. *** ENSURE THAT SANITIZER IS WORKING PROPERLY IN WAREWASHER *** UNTIL SANITIZER IS FIXED ON THE WARE WASHER. SANITIZE ALL DISHES IN THREE COMPARTMENT SINK AND AIR DRY AS REQUIRED
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 FOOD AND DEBRIS IN FOOD PREP AREA.
No violations noted.
No violations noted.