500 E BENSON BLVD 114 , ANCHORAGE AK 99503
The most recent inspection (May 2026) found no violations at all, and the one before that in January 2026 involved only minor handwashing/glove lapses that were corrected on the spot. While earlier 2025 inspections found more serious issues like temperature abuse and moldy food, those were resolved and the restaurant's recent record shows clear improvement, so current risk appears low.
No violations noted.
Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under AMC 16.60.160(5-202.12) and AMC 16.60.170(6-301). AMC 16.60.130(2-301.12.A) Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. AMC 16.60.130(2-301.15) ***OBSERVED FOOD WORKER HANDLE RAW ANIMAL PRODUCT AND THEN TRY AND CONDUCT OTHER WORK BEFORE WASHING THEIR HANDS. PERSON IN CHARGE WAS INFORMED AND THE FOOD WORKER WAS DIRECTED TO WASH THEIR HANDS. THE FOOD WORKER THEN WENT TO THE 3 COMPARTMENT SINK IN THE FACILITY AND RINSED OFF THEIR HANDS WITH WATER AND ATTEMPTED TO RETURN TO WORK. FOOD WORKER WAS THEN DIRECTED TO UTILIZE THE HANDWASHING STATION AND USE SOAP AND WATER TO WASH HANDS AND THEN DRY THEM WITH A DISPOSABLE ARTICLE (SUCH AS A PAPER TOWEL). CORRECTED ON SITE.
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 HANDLE RAW SHRIMP AND THEN ATTEMPT TO HANDLE COOKED BEEF WITH THE SAME GLOVED HANDS. PERSON IN CHARGE WAS INFORMED AND THE FOOD WORKER WAS DIRECTED TO CHANGE THEIR GLOVES BETWEEN TASKS, SINCE THEY'RE SINGLE-USE GLOVES. ENSURE WHEN UTILIZING SINGLE-USE GLOVES THAT THEY'RE CHANGED BETWEEN TASKS TO PREVENT CROSS CONTAMINATION AND/OR THE SPREAD OF FOODBORNE ILLNESS.
No violations noted.
Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. AMC 16.60.130(2-301.15) ***OBSERVED FOOD WORKER ATTEMPT TO USE THE 3 COMPARTMENT SINK TO WASH THEIR HANDS. INSPECTOR STOPPED THEM AND INSTRUCTED THEM TO USE THE HANDWASH SINK DIRECTLY ADJACENT TO THE 3 COMPARTMENT SINK. ENSURE FOOD WORKERS ARE PROPERLY TRAINED AND UNDERSTAND WHEN/WHERE/HOW TO WASH HANDS. CORRECTED ON SITE.
Except when washing fruits and vegetables as specified under AMC 16.60.140(3-302.15), or when garnishing beverages, food employees may not contact exposed, ready-to-eat food with their bare hands. AMC 16.60.140(3-301.11.B) ***OBSERVED FOOD WORKER REMOVE COOKED BEEF FROM THE GRILL TO A CUTTING BOARD AND TOUCHED WITH BARE HANDS WHILE CUTTING IT TO PLATE. INSPECTOR INSTRUCTED FOOD WORKER TO REHEAT THE STEAK TO 165* F AND USE GLOVES OR A UTENSIL TO PLATE THE STEAK TO PREVENT BARE HAND CONTACT. ENSURE THE ABOVE GUIDANCE IS FOLLOWED. CORRECTED ON SITE.
Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in any activity that contaminates the hands. AMC 16.60.130(2-301.14) Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. AMC 16.60.130(2-301.15) Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. It is important that handwashing be done only at a properly equipped handwashing facility in order to help ensure that food employees effectively clean their hands. Handwashing sinks are to be conveniently located, always accessible for handwashing, maintained so they provide proper water temperatures and pressure, and equipped with suitable hand cleansers, nail brushes, and disposable towels and waste containers, or hand dryers. It is inappropriate to wash hands in a food preparation sink since this may result in avoidable contamination of the sink and the food prepared therein. ***OBSERVED FOOD WORKER EMPTY CONTAINER OF FOOD INTO TRASH AND WASH THE CONTAINER IN 3 COMPARTMENT SINK WHILE WEARING SINGLE USE GLOVES. FOOD WORKER ATTEMPTED TO CONTINUE COOKING AFTER WASHING THE CONTAINER. FOOD WORKER WAS INSTRUCTED TO WASH HIS HANDS BEFORE CONTINUING COOKING. FOOD WORKER ATTEMPTED TO WASH HANDS WITH SINGLE USE GLOVES ON IN THE 3 COMPARTMENT SINK. FOOD WORKER WAS INSTRUCTED TO REMOVE GLOVES AND WASH HANDS AT A DESIGNATED HANDWASH SINK. ENSURE ALL FOOD WORKERS UNDERSTAND WHEN, WHERE, AND HOW TO PROPERLY WASH HANDS. FOLLOW THE ABOVE GUIDANCE BY 9/3/2025. CORRECTED ON SITE.
Food shall be safe, unadulterated, and honestly presented. AMC 16.60.140(3-101.11) ***OBSERVED FOOD ITEMS (MUSHROOMS) STORED ON THE PREP LINE TO HAVE VISIBLE MOLD GROWING IN THE CONTAINER. FOOD CONSISTING IN WHOLE OR PART THAT IS PUTRID OR DECOMPOSED IS UNFIT FOR CONSUMPTION. ENSURE THAT FOODS ARE UTILIZED BEFORE THEY BECOME UNFIT FOR CONSUMPTION. FOODS WERE VOLUNTARILY DISCARDED. CORRECTED ON SITE.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. AMC 16.60.150(4-601.11.A) ***OBSERVED MULTIPLE IN USE UTENSILS, MULTIPLE METAL CONTAINERS IN THE PREP COOLER, AND THE DELI MEAT SLICER HAD A BUILD UP OF FOOD MATTER. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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 FOODS ITEMS (RAW BEEF, RAW CALAMARI, RAW SHRIMP, RAW SHELL EGGS) ON THE PREP LINE MEASURING BETWEEN 47 - 50* F, THIS IS ABOVE THE COLD HOLDING THRESHOLD OF 41* F. PERSON IN CHARGE INDICATED THESE FOOD ITEMS WERE PLACED HERE AT 1100. THIS FACILITY CLOSES AT 1500, AFTER THE LUNCH OPERATION HOURS. PERSON IN CHARGE WAS INSTRUCTED THAT THESE FOODS MUST BE DISCARDED AT 1500 TO MEET THE TIME AS A CONTROL REQUIREMENT OF 4 HOURS. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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 MULTIPLE IN USE TONGS STORED ON THE OVEN HANDLE FOR THE GRILL STATION. PERSON IN CHARGE INDICATED ONE SET OF TONGS WAS USED TO PUT RAW CHICKEN ON THE GRILL AND THE OTHER TONGS WERE USED FOR COOKED FOOD ITEMS. THESE TONGS WERE ALL TOUCHING AND TOUCHING A VISIBILITY DIRTY OVEN DOOR. PERSON IN CHARGE WAS INSTRUCTED TO WASH, RINSE, AND SANITIZE ALL THE TONGS BEFORE CONTINUING USE. ADDITIONALLY, IT WAS DISCUSSED THAT THE METHOD OF STORAGE WAS NOT ACCEPTABLE AND WHAT WOULD BE ACCEPTABLE. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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 WASH DISHES WITH SINGLE USE GLOVES ON AND ATTEMPT TO RETURN TO FOOD PREP. FOOD WORKER WAS INSTRUCTED ON THE PROPER PROCEDURE FOR USING SINGLE USE GLOVES. ENSURE THE ABOVE GUIDANCE IS FOLLOWED. CORRECTED ON SITE.
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 NONFOOD CONTACT SURFACES (DOOR HANDLES, SOAP DISPENSERS, PAPER TOWEL DISPENSERS, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, CABINET HANDLES, STOVES, COUNTERS, ETC.) WERE COVERED IN A BUILD UP OF GREASE, GRIME, AND DIRT. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.
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 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. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE.
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 HANDWASHING SINK IN KITCHEN FILLED COMPLETELY WITH DIRTY DISHES. INSTRUCTED PERSON IN CHARGE TO MOVE ALL THE DIRTY DISHES TO WAREWASH STATION AND KEEP THE HANDWASH SINK ACCESSIBLE, UNOBSTRUCTED, AND PROPERLY PROVISIONED TO PROMOTE HANDWASHING BY EMPLOYEES. ENSURE THE ABOVE GUIDANCE IS FOLLOWED. CORRECTED ON SITE.
Food shall be safe, unadulterated, and honestly presented. AMC 16.60.140(3-101.11) ***FOOD ITEMS (BEAN SPROUTS) STORED IN WALK-IN COOLER WAS OBSERVED TO HAVE VISIBLE MOLD. FOOD CONSISTING IN WHOLE OR PART THAT IS PUTRID OR DECOMPOSED IS UNFIT FOR CONSUMPTION. FOOD WAS DISCARDED. ENSURE THAT FOOD WORKERS ARE TRAINED TO STORE FOODS IN A MANNER TO WOULD ENSURE THAT FOODS ARE UTILIZED BEFORE THEY BECOME UNFIT FOR CONSUMPTION. 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 MULTIPLE ITEMS (COOKED RICE, ALL FISH AT SUSHI BAR) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE 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. FOODS PREVIOUSLY MENTIONED IN THIS VIOLATION WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. CORRECTED ON SITE.
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17.A) ***OBSERVED MULTIPLE FOOD ITEMS (COOKED RICE, COOKED CHICKEN, COOKED PORK ETC.) REQUIRING DATE MARKING THAT DID NOT HAVE DATE MARKING. THERE WAS NO DATE MARKING SYSTEM IN PLACE THAT WAS ABLE TO BE OBSERVED DURING THIS INSPECTION. ENSURE THAT FACILITY ADHERES TO THE GUIDELINES ABOVE AND PROPERLY DATE MARKS ALL NECESSARY FOOD ITEMS MOVING FORWARD.
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) ***THERE WAS NO CONSUMER ADVISORY REMINDER ON THE MENU IN THIS FOOD ESTABLISHMENT. THE PERSON IN CHARGE INDICATED THAT MULTIPLE SUSHI ITEMS ARE SERVED RAW. ENSURE THAT THE MENU IS UPDATING WITH THE NECESSARY REMINDER NEXT TO APPLICABLE FOOD ITEMS BY THE COMPLIANCE DATE.
Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. AMC 16.60.180(7-202.12.A.2) ***OBSERVED PERSON IN CHARGE MAKE BLEACH SANITIZING SOLUTION, WHEN TESTED IT WAS OVER 200 PPM. INSTRUCTOR CONDUCTED A REFRESHER COURSE FOR FOOD WORKERS IN THE PROPER MAKING OF BLEACH SANITIZER. IN USE BLEACH SANITIZING SOLUTION SHOULD BE BETWEEN 50 - 100 PPM WHEN TESTED. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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 REDUCED OXYGEN PACKAGED BLUE FIN TUNA THAT HAD BEEN THAWED UNDER REFRIGERATION STILL IN ITS SEALED PACKAGING. PERSON IN CHARGE INDICATED THE METHOD OF THAWING THE TUNA WAS FOR IT TO BE THAWED WHILE STILL HELD IN REDUCED OXYGEN PACKAGING. PERSON IN CHARGE VOLUNTARILY BROKE THE VACUUM SEAL AND DISCARDED THE TUNA.
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 SCOOPS WITH HANDLES IN LARGE BULK STORAGE BINS BEING USED INCORRECTLY. THESE ITEMS WERE STORED SO THAT THERE HANDLES WERE SUBMERGED IN THE FOODS. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO.
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 HANDLE RAW FOODS (BEEF, SHRIMP, ETC) AND ATTEMPT TO HANDLE COOK RICE IMMEDIATELY AFTER. INSPECTOR INSTRUCTED FOOD WORKER TO DISCARD HIS GLOVES, WASH HIS HANDS, AND PUT NEW GLOVES BEFORE CONTINUING WITH A NEW TASK. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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 NONFOOD CONTACT SURFACES (DOOR HANDLES, SOAP DISPENSERS, PAPER TOWEL DISPENSERS, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, CABINET HANDLES, STOVES, COUNTERS, ETC.) WERE COVERED IN A BUILD UP OF GREASE, GRIME, AND DIRT. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.