1600 O'MALLEY RD , ANCHORAGE AK 99507
The only issues found were administrative: an incomplete written employee health policy and a reminder to properly sanitize dishes using the 3-compartment sink (which staff demonstrated they could do correctly). No actual contamination, pest activity, or unsafe food temperatures were observed, and a prior inspection had no violations at all.
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, 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. Food employees must report the following: Symptoms: Vomiting, diarrhea, sore throat with fever, open cuts or infected wounds, jaundice. Diagnosed Illnesses: If they (or a household member) have been diagnosed with Norovirus, Typhoid Fever, Shigellosis, E. coli O157:H7 (or other STEC infections), or Hepatitis A. AMC 16.60.130(2-201.11.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. FOR THE FACILITY TO BE COMPLIANT, THE EMPLOYEE HEALTH POLICY IMPLEMENTED MUST BE VERIFIABLE AND COVER ALL ILLNESSES AND SYMPTOMS THAT ARE REQUIRED TO BE REPORTED IN ACCORDANCE WITH THE GUIDANCE ABOVE. A COPY OF THE MUNICIPAL EMPLOYEE HEALTH REPORTING AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE. ONCE FACILITY IS COMPLIANT, PROVIDE A NOTIFICATION AND PROOF TO THE ANCHORAGE HEALTH DEPARTMENT.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by manual or mechanical application of an approved chemical sanitizer or exposure to hot water through manual or mechanical means as specified in AMC 16.60.150(4-703.11). 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 AMC 16.60.150(4-501.114) ***THE PERSON IN CHARGE STATED THAT DISHES ARE WASHED ONLY IN THE HOMEGRADE DISH WASH MACHINE. WHEN INSPECTOR ASKED IF THEY HAD ANY TYPE OF SANITIZER, THE PERSON IN CHARGE PROVIDED INSPECTOR WITH CHLORINE BLEACH AND CHLORINE TEST STRIPS. THE PERSON IN CHARGE WAS ABLE TO DEMONSTRATE THE PROPER CONCENTRATION FOR THE USE OF CHLORINE SANITIZER BETWEEN 50-100PPM. ENSURE THAT ALL FOOD WORKERS ARE TRAINED TO PROPERLY WASH EQUIPMENT IN THE 3 COMPARTMENT SINK AND THE 3 COMPARTMENT SINK IS SET UP TO WASH, RINSE, AND SANITIZE, THEN AIR DRY. THE HOMEGRADE DISH WASH MACHINE CAN BE USED TO WASH EQUIPMENT, BUT ALL EQUIPMENT WILL NEED TO BE SANITIZED IN THE 3 COMPARTMENT SINK. IN ADDITION, ENSURE THAT FOOD WORKERS ARE PROPERLY TRAINED TO CONCENTRATE SANITIZE SOLUTION AS DIRECTED ABOVE.
No violations noted.