1190 N MULDOON RD , ANCHORAGE AK 99504
The most recent inspections (Jan 2026, Oct 2025, and Mar 2025) all found no violations. There was a serious reinspection in Nov 2024 with temperature control and sanitation issues, but that's over a year old and appears to have been resolved, given the clean inspections since.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
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 UP TO DATE EMPLOYEE HEALTH POLICY FOR FOOD WORKERS. ENSURE THAT THE FACILITY UPDATES OR ADOPTS AN EFFECTIVE EMPLOYEE HEALTH POLICY BY THE COMPLIANCE DATE. THE POLICY MUST ADHERE TO THE GUIDANCE ABOVE.
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. AMC 16.60.140(3-304.11.A) ***OBSERVED FOOD WORKER UTILIZE A NEEDLE POINT INTERNAL TEMPERATURE FOOD THERMOMETER TO TAKE THE TEMPERATURE OF MULTIPLE ITEMS WHILE COOKING WITHOUT SANITIZING THE THERMOMETER BETWEEN USES. ALWAYS SANITIZE FOOD THERMOMETERS BETWEEN USES TO PREVENT THE SPREAD OF FOODBORNE ILLNESS. ADHERE TO THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
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 MULTIPLE SANITIZER BUCKETS HOUSING RAGS USED TO WIPE DOWN FOOD CONTACT SURFACES. THE CONCENTRATION OF THE CHEMICAL SOLUTION WAS TESTED AND IT WAS BELOW THE ACCEPTABLE THRESHOLD FOR SANITIZING. ENSURE FACILITY IS CHANGING THE SANITIZING SOLUTION IN BUCKETS OFTEN ENOUGH TO MAINTAIN ACCEPTABLE LEVELS OF SANITIZER IN SOLUTION. ADHERE TO THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
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. ***OBSERVED RAW FISH BEING HELD ABOVE THE COLD HOLDING THRESHOLD OF 41*F AND IT WAS INDICATED BY THE PERSON IN CHARGE THAT THE FISH HAD BEEN OUT OF TEMPERATURE FOR POTENTIALLY 24 HOURS. ENSURE ALL TCS FOODS ARE CONTROLLED BY TIME OR TEMPERATURE AT ALL TIMES. ADHERE TO THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED THERMOMETER USED TO TAKE INTERNAL FOOD TEMPERATURES BEING STORED IN THE OPEN ON AN NON SANITIZED SURFACE. PERSON IN CHARGE WAS INFORMED AND DECIDED TO STORE THE THERMOMETER IN A SANITIZING SOLUTION BETWEEN USES. CONTINUE TO ADHERE TO CURRENT PLAN OF ACTION.
If used, single-use gloves shall be used for only one task such as working with ready-to-food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. AMC 16.60.140(3-304.15.A) ***OBSERVED FOOD WORKER ATTEMPT TO PREPARE FOOD WITH SINGLE SERVICE GLOVES THAT HAD JUST BEEN USED TO WIPE DOWN SURFACES WITH A SANITIZER RAG. ENSURE SINGLE USE GLOVES ARE ONLY USED FOR ONE PURPOSE. FOLLOW THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine’s design and operation specifications. AMC 16.60.150(4-204.113) ***WAREASHING MACHINE HAD NO DATA PLATE ON DISPLAY INDICATING THE NECESSARY INFORMATION. ADHERE TO THE GUIDANCE ABOVE.
No violations noted.