1600 O'MALLEY RD , ANCHORAGE AK 99507
The main issues found were staff not being sure of exact sanitizer concentrations and missing a formal written employee health policy, plus expired test strips \u2014 these are training/documentation gaps rather than evidence of actual contamination, spoiled food, or unsafe temperatures. No pest activity, no food held at unsafe temps, and no reports of illness, so the risk to diners appears low.
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 AND MULTIPLE WORKERS WERE UNABLE TO VERIFY WHAT TYPE OF SANITIZER IS USED FOR EQUIPMENT WHEN WASHING DISHES IN THE 3 COMPARTMENT SINK, INCLUDING THE PROPER CONCENTRATION OF SANITIZER. INSPECTOR DEMONSTRATED THE PROPER CONCENTRATION FOR THE USE OF CHLORINE SANITIZER BETWEEN 50-100PPM. ENSURE THAT FOOD WORKERS ARE PROPERLY TRAINED TO CONCENTRATE SANITIZER SOLUTION DAILY AND ALL FOOD CONTACT SURFACES ARE SANITIZED DAILY.
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) ***DURING THIS INSPECTION, THE PERSON IN CHARGE AND MULTIPLE WORKERS IDENTIFIED THAT DISHES ARE DONE IN THE 3 COMPARTMENT SINK AND A HOMEGRADE DISH WASHING MACHINE. WHEN INSPECTOR ASKED WHAT TYPE OF SANITIZER IS USED THE PERSON IN CHARGE AND WORKERS WERE UNSURE. INSPECTOR DEMONSTRATED 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 DAILY. IN ADDITION, ENSURE THAT FOOD WORKERS ARE PROPERLY TRAINED TO CONCENTRATE SANITIZE SOLUTION AS DIRECTED ABOVE DAILY.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FACILITY PROVIDED EXPIRED CHLORINE SANITIZER TEST STRIPS TO INSPECTOR AND DID NOT HAVE CURRENT CHLORINE SANITIZER TEST STRIPS. ENSURE THAT FACILITY ACQUIRED TEST STRIPS AND INFORMS THE ANCHORAGE HEALTH DEPARTMENT THAT COMPLIANCE WAS MET BY THE COMPLIANCE DATE NOTED IN THIS VIOLATION UTILIZING THE CORRESPONDENCE PROVIDED IN TIS REPORT.
No violations noted.