11901 OLD GLENN HWY , EAGLE RIVER AK 99577
The most recent inspection (May 2026) found no violations at all, and the prior recurring cold-holding equipment issues from February/March 2026 appear to have been addressed or are being worked on, with staff actively correcting problems (discarding unsafe food, repairing coolers) each time they were found. Given the clean latest inspection, it looks safe to eat here now, though the repeated cooler-temperature problems earlier this year are worth keeping an eye on.
No violations noted.
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 MULTIPLE FOOD ITEMS MEASURING ABOVE 41F N THE MIDDLE PREP COOLER LOCATED NEAR THE GRILL. OBSERVED CUT TOMATO (44F), TUNA (43F), RAW MEAT (44F), DELI HAM (44F), AND DELI TURKEY (43F). PERSON IN CHARGE STATED THAT ALL FOOD ITEMS HAD BEEN PLACED IN THE PREP COOLER 30 MIN PRIOR TO THIS INSPECTION. PERSON IN CHARGE REMOVED THE FOOD ITEMS AND PLACED THEM IN THE WALK IN AND ADDED ICE TO RAPIDLY COOL DOWN THE ITEMS. PERSON IN CHARGE STATED THAT PARTS FOR THE PREP COOLER WERE ORDERED FOR MAINTENANCE. ENSURE THAT ALL COOKED OR READY-TO-EAT TCS FOODS ARE STORED IN A DIFFERENT COOLER THAT CAN PROPERLY COLD HOLD ITEMS AT 41F OR BELOW.*** ***OBSERVED CUT TOMATO (45F) AND CUT PEPPERS (45F) MEASURING ABOVE 41F LOCATED IN THE PIZZA PREP COOLER. PERSON IN CHARGE STATED THAT NEW SEALS/PARTS WERE ORDERED FOR MAINTENANCE OF THE PIZZA COOLER. PERSON IN CHARGE STATED THAT THE FOOD ITEMS HAD BEEN PREPPED AROUND 40 MINUTES PRIOR TO THIS INSPECTION. PERSON IN CHARGE RELOCATED THE FOOD ITEMS TO ANOTHER COOLER THAT WAS PROPERLY COLD HOLDING. ENSURE THAT ALL COOKED OR READY-TO-EAT TCS FOOD ARE PROPERLY COLD HELD AT 41F OR BELOW.*** ***OBSERVED A CONTAINER OF RAW SHELL EGGS (50F) MEASURING ABOVE 41F. THE CONTAINER OF EGGS WAS PLACED IN AN ICE BATH NEXT TO THE GRILL AREA. THE EGGS AT THE BOTTOM OF THE CONTAINER WERE BELOW 41F AND THE EGGS ABOVE THE FILL LINE OF THE CONTAINER WERE MEASURING ABOVE 41F. ENSURE NOT THE OVER FILL CONTAINERS IN ICE BATHS.*** ***OBSERVED COOKED CHICKEN (60F), COOKED CHICKEN (44F), COOKED EGG (43F) MEASURING ABOVE 41F LOCATED IN THE SALAD BAR. PERSON IN CHARGE STATED THAT THE ITEMS HAD BEEN PLACED IN THE SALAD BAR COOLER 30 MINUTES PRIOR TO THIS INSPECTION. THE AMBIENT AIR OF THE COOLER WAS 37F AND THE PERSON IN CHARGE STATED THAT SOME OF THE ITEMS HAD BEEN COOKED BEFORE BEING PLACED IN THE SALAD BAR COOLER. ENSURE THAT ALL COOKED OR READY-TO-EAT TCS FOODS BEING STORED IN THE SALAD BAR AT AT 41F OR BELOW.***
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 EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT DURING THIS INSPECTION. A COPY WAS LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used. AMC 16.60.170(6-501.18) ***Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used. ***OBSERVED MULTIPLE SINKS WITHOUT THE PROPER SIGNAGE INSTRUCTING FOOD WORKERS TO WASH THEIR HANDS. THREE HAND WASH SIGN STICKERS WERE LEFT WITH THE PERSON IN CHARGE TO CORRECT THIS VIOLATION ON SITE. ENSURE THAT ALL HAND WASH SINKS HAVE THE PROPER SIGNAGE INSTRUCTING FOOD WORKERS TO WASH THEIR HANDS.*** Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. 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) ***HANDWASHING SINK LOCATED AT THE PIZZA OVEN AREA DID NOT HAVE PAPER TOWELS OR HAND SOAP AVAILABLE. PERSON IN CHARGE PROVIDED PAPER TOWEL AND SOAP TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL HAND SINKS ARE PROPERLY PROVISIONED WITH HAND SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES.*** Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used. AMC 16.60.170(6-501.18) ***Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used. ***HAND SINK LOCATED NEAR THE WAREWASHING MACHINE HAD A BROKEN HOT WATER KNOB. ENSURE THAT ALL HAND SINKS ARE PROPERLY MAINTAINED AND AVAILABLE FOR USAGE AT ALL TIMES.***
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. AMC 16.60.150(4-501.114) ***OBSERVED WAREWASHING MACHINE MEASURING AT 0PPM CHLORINE. PERSON IN CHARGE CALLED MAINTENANCE TO CORRECT THE MACHINE. OBSERVED WAREWASHING MACHINE MEASURED AT 50-100PPM CHLORINE BEFORE END OF INSPECTION TO CORRECT THE VIOLATION ON SITE. OBSERVED 3 COMPARTMENT WALL DISPENSER MEASURING AT 200PPM. ENSURE THAT ALL CHEMICAL SANITIZERS ARE MONITORED TO ENSURE THE CORRECT CHEMICAL CONCENTRATION IS BEING ACHIEVED FOR PROPER SANITATION.
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 ONE CONTAINER OF SLICED TURKEY (45F), ONE CONTAINER OF HAM (50F), AND ONE CONTAINER OF CUT TOMATO (45F) MEASURING ABOVE 41F LOCATED IN A PREP LINE COOLER. FOOD WORKER STATED THAT ALL FOOD ITEMS HAD BEEN PREPARED AND PLACED IN THE PREP COOLER THE PREVIOUS DAY. PERSON IN CHARGE VOLUNTARILY DISCARDED THE FOOD ITEMS TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL COOKED AND READY-TO-EAT TCS FOODS ARE PROPERLY COLD HELD AT 41F OR BELOW INTERNALLY. NOTIFY INSPECTOR WITH REPAIR BILL OR SUMMARY FOR THE PREP COOLER BY THE COMPLY BY DATE. ENSURE THAT NO COOKED OR READY-TO-EAT TCS FOODS ARE STORED IN THE PREP COOLER UNTIL IT CAN PROPERLY COLD HOLD.***
Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. AMC 16.60.140(3-603.11) ***MENU LACKED THE PROPER REMINDER FOR FOODS PERTAINING TO THE CONSUMER ADVISORY DISCLOSURE. ENSURE THAT A REMINDER IS ADDED TO ALERT CONSUMERS WHEN THE CONSUMER ADVISORY IS RELEVANT FOR MENU ITEMS.***
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41°F or less; or (B) Completely submerged under running water that is 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. (C) As part of a cooking process. AMC 16.60.140(3-501.13) ***OBSERVED MULTIPLE SEALED REDUCED OXYGEN PACKAGED CLAMS STORED IN THE PREP COOLER. MANUFACTURERS DIRECTIONS STATED TO KEEP FROZEN UNTIL COOKING OR BREAK THE SEAL WHEN THAWING. PERSON IN CHARGE VOLUNTARILY DISCARDED SIX BAGS OF CLAMS TO CORRECT THE VIOLATION ON SITE AND AGREED TO KEEP CLAMS FROZEN IN PACKAGE UNTIL COOKING. ENSURE THAT MANUFACTURERS DIRECTIONS ARE BEING FOLLOWED WHEN THAWING SEALED REDUCED OXYGEN PACKED FOODS.***
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 EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT DURING THIS INSPECTION. A COPY WAS LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used. AMC 16.60.170(6-501.18) ***Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used. ***OBSERVED MULTIPLE SINKS WITHOUT THE PROPER SIGNAGE INSTRUCTING FOOD WORKERS TO WASH THEIR HANDS. THREE HAND WASH SIGN STICKERS WERE LEFT WITH THE PERSON IN CHARGE TO CORRECT THIS VIOLATION ON SITE. ENSURE THAT ALL HAND WASH SINKS HAVE THE PROPER SIGNAGE INSTRUCTING FOOD WORKERS TO WASH THEIR HANDS.*** Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. 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) ***HANDWASHING SINK LOCATED AT THE PIZZA OVEN AREA DID NOT HAVE PAPER TOWELS OR HAND SOAP AVAILABLE. PERSON IN CHARGE PROVIDED PAPER TOWEL AND SOAP TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL HAND SINKS ARE PROPERLY PROVISIONED WITH HAND SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES.*** Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used. AMC 16.60.170(6-501.18) ***Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used. ***HAND SINK LOCATED NEAR THE WAREWASHING MACHINE HAD A BROKEN HOT WATER KNOB. ENSURE THAT ALL HAND SINKS ARE PROPERLY MAINTAINED AND AVAILABLE FOR USAGE AT ALL TIMES.***
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. AMC 16.60.150(4-501.114) ***OBSERVED WAREWASHING MACHINE MEASURING AT 0PPM CHLORINE. PERSON IN CHARGE CALLED MAINTENANCE TO CORRECT THE MACHINE. OBSERVED WAREWASHING MACHINE MEASURED AT 50-100PPM CHLORINE BEFORE END OF INSPECTION TO CORRECT THE VIOLATION ON SITE. OBSERVED 3 COMPARTMENT WALL DISPENSER MEASURING AT 200PPM. ENSURE THAT ALL CHEMICAL SANITIZERS ARE MONITORED TO ENSURE THE CORRECT CHEMICAL CONCENTRATION IS BEING ACHIEVED FOR PROPER SANITATION.
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 ONE CONTAINER OF SLICED TURKEY (45F), ONE CONTAINER OF HAM (50F), AND ONE CONTAINER OF CUT TOMATO (45F) MEASURING ABOVE 41F LOCATED IN A PREP LINE COOLER. FOOD WORKER STATED THAT ALL FOOD ITEMS HAD BEEN PREPARED AND PLACED IN THE PREP COOLER THE PREVIOUS DAY. PERSON IN CHARGE VOLUNTARILY DISCARDED THE FOOD ITEMS TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL COOKED AND READY-TO-EAT TCS FOODS ARE PROPERLY COLD HELD AT 41F OR BELOW INTERNALLY. NOTIFY INSPECTOR WITH REPAIR BILL OR SUMMARY FOR THE PREP COOLER BY THE COMPLY BY DATE. ENSURE THAT NO COOKED OR READY-TO-EAT TCS FOODS ARE STORED IN THE PREP COOLER UNTIL IT CAN PROPERLY COLD HOLD.***
Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. AMC 16.60.140(3-603.11) ***MENU LACKED THE PROPER REMINDER FOR FOODS PERTAINING TO THE CONSUMER ADVISORY DISCLOSURE. ENSURE THAT A REMINDER IS ADDED TO ALERT CONSUMERS WHEN THE CONSUMER ADVISORY IS RELEVANT FOR MENU ITEMS.***
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41°F or less; or (B) Completely submerged under running water that is 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. (C) As part of a cooking process. AMC 16.60.140(3-501.13) ***OBSERVED MULTIPLE SEALED REDUCED OXYGEN PACKAGED CLAMS STORED IN THE PREP COOLER. MANUFACTURERS DIRECTIONS STATED TO KEEP FROZEN UNTIL COOKING OR BREAK THE SEAL WHEN THAWING. PERSON IN CHARGE VOLUNTARILY DISCARDED SIX BAGS OF CLAMS TO CORRECT THE VIOLATION ON SITE AND AGREED TO KEEP CLAMS FROZEN IN PACKAGE UNTIL COOKING. ENSURE THAT MANUFACTURERS DIRECTIONS ARE BEING FOLLOWED WHEN THAWING SEALED REDUCED OXYGEN PACKED FOODS.***
No violations noted.