3001 TANGLEWOOD DR , ANCHORAGE AK 99511
The most recent inspection (July 2026) found no violations at all. While past inspections noted temperature control issues and cleaning/documentation problems, those were corrected on site and haven't recurred in the latest visit, indicating the restaurant is currently operating safely.
The most recent inspection (July 2026) found no violations at all. While past inspections noted temperature control issues and cleaning/documentation problems, those were corrected on site and haven't recurred in the latest visit, indicating the restaurant is currently operating safely.
The most recent inspection (Aug 2025) found some food out of temperature, but staff corrected it immediately by reheating and discarding the affected items, and there were no signs of pest activity, contamination, or unsanitary conditions. Earlier 2024 issues (expired cards, dishwasher sanitizer, handwashing sink misuse) were administrative or promptly fixed, so overall the current risk to diners appears low.
No violations noted.
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 BIRRIA STORED ON THE STOVE TOP THAT WAS MEASURED AT 129*F DURING THIS INSPECTION. ITEMS WERE MEASURED BELOW THE ACCEPTABLE THRESHOLD FOR HOT HOLDING (135*F) DURING THIS INSPECTION. PERSON IN CHARGE WAS INFORMED AND THEIR PLAN OF ACTION WAS TO REHEAT THIS FOOD BACK TO 165*F AND THEN PROPERLY HOT HELD AT 135*F MOVING FORWARD. FOODS WERE IDENTIFIED BY THE PERSON IN CHARGE TO HAVE BEEN ON THE STOVE TOP FOR LESS THAN 1 HOUR. CORRECTED ON SITE.
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 COOKED RICE STORED IN THE WALK-IN COOLER (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. FOOD WAS INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. PERSON IN CHARGE INDICATED FOODS WERE COOKED AND COOLED YESTERDAY. PERSON IN CHARGE PLAN OF ACTION WAS TO VOLUNTARILY DISCARD COOKED RICE. CORRECTED ON SITE.
No violations noted.
***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. ***ALL FOOD WORKER CARDS THAT WERE AVAILABLE ON SITE WERE EXPIRED. ENSURE THAT ALL FOOD WORKERS RE-CERTIFY FOOD WORKER CARDS AT WWW.MUNI.ORG/FOODCARD 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 ***PIC WAS NOT ABLE TO PROVIDE A CURRENT COPY OF A FOOD SAFETY MANAGER CERTIFICATION. ENSURE THAT DOCUMENTATION IS AVAILABLE FOR VERIFICATION DURING THE RE-INSPECTION.
THE PERSON IN CHARGE (PIC) 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. THE PIC WAS NOT ABLE TO PROVIDE A VERIFIABLE NOTIFICATION. 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.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. OBSERVED SMALL TRAFFIC STYLE CONES STORED IN THE HANDWASHING SINK THAT SERVICES THE DISH WASHING AREA. THE PIC REMOVED THE CONES AND WAS INSTRUCTED TO ENSURE THAT THE SINK IS UTILIZED FOR ONLY HANDWASHING.
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. 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 SUCH AS CHLORINE CONCENTRATED TO 50PPM. PROVIDE A REPAIR BILL INDICATING THAT THE DISH WASHING MACHINE IS PROPERLY SANITIZING BY THE COMPLIANCE DATE NOTED.
A temperature measuring device with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. AMC 16.60.150(4-302.12.B) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under the AMC 16.60.140. AMC 16.60.150(4-302.12) ***THE PERSON IN CHARGE INDICATED THAT AN INFRARED THERMOMETER(A CANDY THERMOMETER WAS PRESENTED AS THE AN ALTERNATIVE, THIS TYPE OF THERMOMETER IS NOT PROPERLY SCALED FOR VERIFICATION OF FOOD SAFETY TEMPERATURES) IS UTILIZED WHEN NEEDED. THIS TYPE OF THERMOMETER WILL NOT ACCURATELY MEASURE THE INTERNAL TEMPERATURE OF FOODS. A SMALL DIAMETER THERMOMETER AS DESCRIBED ABOVE SHOULD BE UTILIZED TO ENSURE PROPER COOLING, REHEATING, COOLING, HOT/COLD HOLDING. AQUIRE AND ENSURE THAT ALL FOOD WORKERS ARE PROPERLY TRAINED TO USE STEM THERMOMETERS.
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) THE PERSON IN CHARGE HAD LIMITED KNOWLEDGE OF PROPER TEMPERATURES FOR COOLING AND COLD HOLDING. TRAINING MATERIALS ARE AVAILABLE AT WWW.MUNI.ORG/FOODINFO THAT CAN BE DOWNLOADED AND USED TO REMIND/TRAIN STAFF. The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. ***ALL FOOD WORKER CARDS THAT WERE AVAILABLE ON SITE WERE EXPIRED. ENSURE THAT ALL FOOD WORKERS RE-CERTIFY FOOD WORKER CARDS AT WWW.MUNI.ORG/FOODCARD 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 ***PIC WAS NOT ABLE TO PROVIDE A CURRENT COPY OF A FOOD SAFETY MANAGER CERTIFICATION. ENSURE THAT DOCUMENTATION IS AVAILABLE FOR VERIFICATION DURING THE RE-INSPECTION.
THE PERSON IN CHARGE (PIC) 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. THE PIC WAS NOT ABLE TO PROVIDE A VERIFIABLE NOTIFICATION. 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.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. OBSERVED SMALL TRAFFIC STYLE CONES STORED IN THE HANDWASHING SINK THAT SERVICES THE DISH WASHING AREA. THE PIC REMOVED THE CONES AND WAS INSTRUCTED TO ENSURE THAT THE SINK IS UTILIZED FOR ONLY HANDWASHING.
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. 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 SUCH AS CHLORINE CONCENTRATED TO 50PPM. PROVIDE A REPAIR BILL INDICATING THAT THE DISH WASHING MACHINE IS PROPERLY SANITIZING BY THE COMPLIANCE DATE NOTED.
A temperature measuring device with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. AMC 16.60.150(4-302.12.B) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under the AMC 16.60.140. AMC 16.60.150(4-302.12) ***THE PERSON IN CHARGE INDICATED THAT AN INFRARED THERMOMETER(A CANDY THERMOMETER WAS PRESENTED AS THE AN ALTERNATIVE, THIS TYPE OF THERMOMETER IS NOT PROPERLY SCALED FOR VERIFICATION OF FOOD SAFETY TEMPERATURES) IS UTILIZED WHEN NEEDED. THIS TYPE OF THERMOMETER WILL NOT ACCURATELY MEASURE THE INTERNAL TEMPERATURE OF FOODS. A SMALL DIAMETER THERMOMETER AS DESCRIBED ABOVE SHOULD BE UTILIZED TO ENSURE PROPER COOLING, REHEATING, COOLING, HOT/COLD HOLDING. AQUIRE AND ENSURE THAT ALL FOOD WORKERS ARE PROPERLY TRAINED TO USE STEM THERMOMETERS.