1142 N MULDOON RD , ANCHORAGE AK 99504
The most recent inspection found minor paperwork issues (food worker cards, health policy sign-off) and one cold-holding lapse with cold brew, but staff immediately discarded the affected product and fixed the sign on the spot—no ongoing risk. Past sanitizer concentration issues were also corrected, so overall this location shows responsive management rather than persistent food-safety hazards.
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. **NOT ALL FOOD EMPLOYEES PRESENT HAD THE CORRECT FOOD WORKER CARD AS DESCRIBED ABOVE. PERSON-IN-CHARGE MUST ENSURE ALL FOOD WORKERS HAVE THE FOOD WORKER CARD AS INDICATED ABOVE WITHIN THE ALLOTED TIME-FRAME OF 21-DAYS FROM DATE OF HIRE. FOLLOW DIRECTIVE ABOVE.
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. **THE EMPLOYEE HEALTH REPORTING AGREEMENT DESCRIBED ABOVE WAS PRESENT, BUT ONLY ONE FOOD WORKER HAD THE AGREEMENT SIGNED AND VERIFIABLE IN A VERIFIABLE WAY. PERSON-IN-CHARGE REVIEWED THE EMPLOYEE HEALTH REPORTING AGREEMENT AND HAD ALL FOOD WORKERS SIGN THE REPORTING AGREEMENT WHILE THIS INSPECTOR WAS PRESENT. ENSURE THE DIRECTIVE ABOVE IS FOLLOWED AT ALL TIMES.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) **THE FIRST OF THE TWO RESTROOMS IN THE ESTABLISHMENT DID NOT HAVE A POSTER OR SIGN NOTIFYING FOOD EMPLOYEES OF THE REQUIREMENT ABOVE. PERSON-IN-CHARGE STATED THERE ARE EXTRA SIGNS IN THE STORAGE AREA AND PUT A SIGN UP WHILE THIS INSPECTOR WAS ON-SITE. VIOLATION CORRECTED WHILE THIS INSPECTOR WAS ON-SITE. ENSURE THE DIRECTIVE ABOVE IS FOLLOWED AT ALL TIMES. 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.
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 COLD BREW (NOTED IN THE MEASURED OBSERVATIONS PORTION OF THE REPORT) THAT WAS MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. TWO CANISTERS OF COLD BREW THAT WERE IDENTIFIED OUT OF TEMPERATURE CONTROL WERE DISCARDED VOLUNTARILY BY THE PERSON-IN-CHARGE. VIOLATION CORRECTED WHILE THIS INSPECTOR WAS ON-SITE.
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. ***NO FOOD WORKERS WERE ABLE TO PROVIDE PROOF OF CURRENT FOOD WORKER CARDS FOR FACILITY. FACILITY MANAGER WAS ABSENT AND THE LOCATION OF THE FOOD WORKER CARDS WAS UNKNOWN. ENSURE THAT FOOD WORKER CARDS ARE READILY AVAILABLE 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. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***OBSERVED CHEMICAL SANITIZER (QUAT) BEING USED TO SANITIZE SURFACES THAT WAS MEASURED AT 150PPM. PERSON IN CHARGE INDICATED THAT THE CHEMICAL SANITIZING SOLUTION WAS DILUTED WITH WATER. ENSURE THAT PREMIX SOLUTIONS ARE LEFT AS THEY'RE, AND THEN TESTED TO ENSURE THAT THEY'RE AT LEAST 200PPM OR THE RECOMMENDED CONCENTRATION FROM THE MANUFACTURER.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***OBSERVED FACILITY USING CHEMICAL BASED SANITIZER (QUAT) WITHOUT ANY TEST STRIPS FOR THE CHEMICAL SOLUTION TO BE TESTED. ENSURE WHEN USING SANITIZER(S) THAT YOU HAVE THE NECESSARY CONCENTRATION TESTING EQUIPMENT (TEST STRIPS)
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or non food equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). AMC 16.60.160(5-202.13) ***OBSERVED A DIRECT LINE FROM PLUMBING FIXTURE TO SANITIZING SOLUTION DISPENSER WITH NO AIR GAP. ENSURE PLUMBING FIXTURES CONNECTED TO SANITIZING SOLUTIONS HAVE AN AIR GAP AND AVB TO PREVENT BACK FLOW.