825 L ST , ANCHORAGE AK 99501
Recent inspections were mostly clean, with the only issues being handwashing setup problems (missing soap or improper spigot) that were corrected on the spot or noted as minor equipment issues—not active contamination, pests, or temperature abuse. These are quickly fixable setup lapses rather than ongoing food-safety hazards, so it's reasonably safe to eat here.
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. ***OBSERVED NO HANDWASH STATION SET UP AT THIS FACILITY. PERSON IN CHARGE GOT THE NECESSARY HANDWASH STATION FROM THEIR STORAGE TRUCK AND SETUP. ENSURE HANDWASH STATIONS ARE ALWAYS PROVIDED AND SETUP PROPER WHILE FACILITY IS IN OPERATION. CORRECTED ON SITE.
No violations noted.
No violations noted.
No violations noted.
In addition to the other applicable requirements of this chapter, the operator of a mobile retail unit: Shall provide approved and adequate hand washing, this shall include, at a minimum: a. A container with a minimum capacity of five gallons, equipped with a faucet-type spigot, and filled with warm water or, if the container is not insulated, a means to heat the water; b. A container to catch wastewater from hand washing; and c. Soap and single-service towels. AMC 16.60.230 ***CONTAINER USED FOR HANDWASHING DID NOT HAVE THE REQUIRED "FAUCET-TYPE SPIGOT" THAT WOULD ALLOW HANDS TO BE RINSED WHILE BEING RUBBED TOGETHER UNDER RUNNING WATER. ACQUIRE THE A PROPER SPIGOT THAT WILL ALLOW FOR PROPER HANDWASHING.
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 WORKER OBSERVED RETURNING FROM THE RENT A CAN. FOOD WORKER INDICATED THAT HE HAD WASHED HIS HANDS AT THE HANDWASHING STATION LOCATED AT THE RENT A CAN AND THEN RETURNED DIRECTLY TO THE DISPENSING AREA OF THE TEMPORARY FOOD ESTABLISHMENT. WORKER WAS DIRECTED TO WASH THEIR HANDS AGAIN AT THE HANDWASHING STATION PROVIDED FOR THE WORKERS AT ARCTIC CHOICE PRIOR TO DAWNING GLOVES. THE PERMIT HOLDER REQUESTED CLARIFICATION THAT WORKERS ARE TO WASH THEIR HANDS TWICE AFTER USING THE TOILET ROOM, ONCE AFTER LEAVING THE TOILET AND ALSO WHEN THE RETURN TO THE FOOD DISPENSING AREA. REQUESTED ONLY TO HAVE INSPECTOR REPLY AS YES OR NO, INSPECTOR INDICATED "YES".
No violations noted.
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) 2-301.16 Hand Antiseptics. (3) Be applied only to hands that are cleaned as specified under § 2-301.12 2-301.12. Cleaning Procedure. (A) Except as specified in ¶ (D) of this section, 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 § 5-202.12 and Subpart 6-301. (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12. (C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by FOOD EMPLOYEES to clean their hands or surrogate prosthetic devices. *** FOOD WORKERS HAVE BEEN IMPROPERLY TRAINED TO APPLY HAND ANTISEPTIC TO THEIR HANDS WITHOUT FIRST CLEANING THEIR HANDS IN THE MANNER DIRECTED ABOVE. HAND ANTISEPTIC MAY BE USED IN ADDITION TO HANDWASHING, BUT CAN NOT BE USED IN PLACE OF HANDWASHING. OWNER INDICATED THAT FOOD WORKERS UTILIZE THE HANDWASHING SINK LOCATED AT THE RENT-A-CAN TOILET ROOM AFTER USING IT AND THEN WHEN THEY RETURN TO DISPENSING AREA UTILIZE HAND SANITIZER AN PUT ON A NEW PAIR OF GLOVES. WENT ON THE SAY THAT ONLY HAND ANTISEPTIC IS UTILIZED WHEN GLOVES ARE CHANGED AT THE DISPENSING AREA. OBSERVED "HAND SANITIZER", CHLOROX WIPES, AND LATEX GLOVES IN AN AREA EASILY ACCESSIBLE TO FOOD WORKERS.
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 WAS ASKED ABOUT THEIR EMPLOYEE HEALTH POLICY. THE PERSON IN CHARGE INDICATED THAT ANY ILL PERSON IS REQUIRED TO REPORT THE ILLNESS AND THAT THEY WOULD NOT BE ALLOWED TO WORK. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo) BY ALL FOOD EMPLOYEES AND PROVIDING THE REPORTING AGREEMENTS WHEN REQUESTED WILL BE SATISFACTORY TO MEET THIS REQUIREMENT. PIC WAS ABLE TO PROVIDE CORRECT INFORMATION WHEN PROMPTED AND NOTIFIED WHERE TO LOCATE INFORMATION ON THE REQUIRED REPORTABLE SYMPTOMS AND DIAGNOSED ILLNESS. EMPLOYEE REPORTING AGREEMENT HAS NOT BE COMPLETED. ENSURE THAT ALL FOOD WORKERS ARE MADE AWARE OF THE REPORTING REQUIREMENTS REGARDING THEIR HEALTH IN A VERIFIABLE WAY. THE PIC WAS LEFT WITH POCKET ILLNESS/SYMPTOM REMINDER CARDS.
A minimum number of handwashing sinks necessary for convenient use by employees in food preparation, food dispensing, and warewashing areas shall be provided. AMC 16.60.160(5-203.11) A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B) In, or immediately adjacent to, toilet rooms. AMC 16.60.160(5-204.11 ) Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) 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) 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) ***VENDOR HAS NO HANDWASHING STATION IN THE AREA THAT UNPACKAGED FISH IS BEING DISPENSED. THE HANDWASHING SINK LOCATED AT THE PORT-A-CAN RESTROOM IS NOT ADEQUATE TO PROVIDE CONVENIENT ACCESS TO HAND WASHING WHEN REQUIRED. VENDOR IS UTILIZING HAND SANITIZER IN PLACE OF PROPER HANDWASHING. THIS IS A REPEAT VIOLATION. CHLOROX CHEMICALLY TREATED TOWELETTES CAN NOT BE USED FOR HAND SANITIZING. WITHOUT A PROPERLY PROVISIONED AND CONVENIENTLY LOCATED HANDWASHING STATION WHERE FOODS ARE BEING DISPENSED, AS REQUIRED ABOVE, AN IMMINENT HEALTH HAZARD EXISTS AND OPERATION WILL NEED TO CLOSE.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) Disclosure shall include: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. AMC 16.60.140(3-603.11.B) 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) Disclosure of raw or undercooked animal-derived foods or ingredients and reminders about the risk of consuming such foods belong at the point where the food is selected by the consumer. Both the disclosure and the reminder need to accompany the information from which the consumer makes a selection. That information could appear in many forms such as a menu, a placarded listing of available choices, or a table tent The consumer advisory is intended to apply to all food establishments where raw or undercooked animal foods or ingredients are sold or served for human consumption in a raw or undercooked form. This includes all types of food establishments whenever there is a reasonable likelihood that the food will be consumed without subsequent, thorough cooking -such as restaurants, raw bars, quick-service operations, carry-outs, and sites where groceries are obtained that have operations such as delicatessens or seafood departments. ***VARIOUS RAW FISH/SHELL FISH BEING SOLD. NO DISCLOSER AND REMINDER FOR THE RISK OF EATING RAW OR UNDERCOOKED FOODS WAS PROVIDED IN A MANNER AS REQUIRED ABOVE. TAKE CORRECTIVE ACTION TO ENSURE THAT CONSUMERS ARE PROVIDED INFORMATION AS DIRECTED ABOVE. DISCUSSED REQUIREMENT WITH THE OWNER.
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) 2-301.16 Hand Antiseptics. (3) Be applied only to hands that are cleaned as specified under § 2-301.12 2-301.12. Cleaning Procedure. (A) Except as specified in ¶ (D) of this section, 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 § 5-202.12 and Subpart 6-301. (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12. (C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by FOOD EMPLOYEES to clean their hands or surrogate prosthetic devices. *** FOOD WORKERS HAVE BEEN IMPROPERLY TRAINED TO APPLY HAND ANTISEPTIC TO THEIR HANDS WITHOUT FIRST CLEANING THEIR HANDS IN THE MANNER DIRECTED ABOVE. HAND ANTISEPTIC MAY BE USED IN ADDITION TO HANDWASHING, BUT CAN NOT BE USED IN PLACE OF HANDWASHING, AND SHOULD NEVER BE APPLIED DIRECTLY TO NITRILE OR SIMILAR FOOD SERVICE GLOVES THAT WILL COME IN CONTACT WITH FOOD. THIS IS A REPEAT VIOLATION.
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 WAS ASKED ABOUT THEIR EMPLOYEE HEALTH POLICY. THE PERSON IN CHARGE INDICATED THAT THE EMPLOYEE HEALTH INFORMATION IS KEPT AT THE OFFICE. 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 AND PROVIDING THE REPORTING AGREEMENTS WHEN REQUESTED WILL BE SATISFACTORY TO MEET THIS REQUIREMENT. ENSURE THAT ALL FOOD WORKERS ARE MADE AWARE OF THE REPORTING REQUIREMENTS REGARDING THEIR HEALTH IN A VERIFIABLE WAY.
A minimum number of handwashing sinks necessary for convenient use by employees in food preparation, food dispensing, and warewashing areas shall be provided. AMC 16.60.160(5-203.11) A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B) In, or immediately adjacent to, toilet rooms. AMC 16.60.160(5-204.11 ) Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) 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) 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) ***SIGN OR POSTER NOT OBSERVED AT THE PORT-A-CAN TOILET ROOM. INSTALL PROPER SIGNAGE. VENDOR LEFT WITH SIGNAGE THAT CAN BE USED, INSTALL AS DIRECTED ABOVE. SIGN WAS INSTALLED AT THE HANDWASHING, HOWEVER IT IS LIKELY THAT IF A FOOD WORKER IS AT THE HANDWASHING SINK THEY ARE THERE TO WASH THEIR HANDS ALREADY. SIGN NEEDS TO BE INSTALLED ON THE INSIDE OF THE PORT-A-CAN SO THAT FOOD WORKERS ARE MORE THAN LIKELY ABLE TO SEE THE SIGN WHEN LEAVING THE PORT-A-CAN AND REMINDED TO WASH THEIR HANDS. ADDITIONAL SIGNS PROVIDED TO THE VENDOR ***VENDOR HAS NO HANDWASHING STATION IN THE AREA THAT FISH IS BEING DISPENSED. THE HANDWASHING SINK LOCATED AT THE PORT-A-CAN RESTROOM IS NOT ADEQUATE TO PROVIDE CONVENIENT ACCESS TO HAND WASHING WHEN REQUIRED. VENDOR IS UTILIZING HAND SANITIZER IN PLACE OF PROPER HANDWASHING. THIS IS A REPEAT VIOLATION. CHLOROX CHEMICALLY TREATED TOWELETTES CAN NOT BE USED FOR HANDSANITIZING. WITHOUT A PROPERLY PROVISIONED AND CONVENIENTLY LOCATED HANDWASHING STATION WHERE FOODS ARE BEING DISPENSED, AS REQUIRED ABOVE, AN IMMINENT HEALTH HAZARD EXISTS AND OPERATION WILL NEED TO CLOSE.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) Disclosure shall include: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. AMC 16.60.140(3-603.11.B) 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) Disclosure of raw or undercooked animal-derived foods or ingredients and reminders about the risk of consuming such foods belong at the point where the food is selected by the consumer. Both the disclosure and the reminder need to accompany the information from which the consumer makes a selection. That information could appear in many forms such as a menu, a placarded listing of available choices, or a table tent The consumer advisory is intended to apply to all food establishments where raw or undercooked animal foods or ingredients are sold or served for human consumption in a raw or undercooked form. This includes all types of food establishments whenever there is a reasonable likelihood that the food will be consumed without subsequent, thorough cooking -such as restaurants, raw bars, quick-service operations, carry-outs, and sites where groceries are obtained that have operations such as delicatessens or seafood departments. ***VARIOUS RAW FISH/SHELL FISH BEING SOLD. NO DISCLOSER AND REMINDER FOR THE RISK OF EATING RAW OR UNDERCOOKED FOODS WAS PROVIDED IN A MANNER AS REQUIRED ABOVE. TAKE CORRECTIVE ACTION TO ENSURE THAT CONSUMERS ARE PROVIDED INFORMATION AS DIRECTED ABOVE. PIC INDICATED THAT HE HAS NOTIFIED MANAGEMENT OF THE REQUIREMENT. THIS IS A REPEAT VIOLATION. DISCUSS REQUIREMENT WITH THE OWNER.
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) 2-301.16 Hand Antiseptics. (3) Be applied only to hands that are cleaned as specified under § 2-301.12 2-301.12. Cleaning Procedure. (A) Except as specified in ¶ (D) of this section, 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 § 5-202.12 and Subpart 6-301. (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12. (C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by FOOD EMPLOYEES to clean their hands or surrogate prosthetic devices. *** FOOD WORKERS HAVE BEEN IMPROPERLY TRAINED TO APPLY HAND ANTISEPTIC TO THEIR HANDS WITHOUT FIRST CLEANING THEIR HANDS IN THE MANNER DIRECTED ABOVE. HAND ANTISEPTIC MAY BE USED IN ADDITION TO HANDWASHING, BUT CAN NOT BE USED IN PLACE OF HANDWASHING, AND SHOULD NEVER BE APPLIED DIRECTLY TO NITRILE OR SIMILAR FOOD SERVICE GLOVES THAT WILL COME IN CONTACT WITH FOOD. THIS IS A REPEAT VIOLATION.
A minimum number of handwashing sinks necessary for convenient use by employees in food preparation, food dispensing, and warewashing areas shall be provided. AMC 16.60.160(5-203.11) A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B) In, or immediately adjacent to, toilet rooms. AMC 16.60.160(5-204.11 ) Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) 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) 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) ***SIGN OR POSTER NOT OBSERVED AT THE PORT-A-CAN TOILET ROOM. INSTALL PROPER SIGNAGE. VENDOR LEFT WITH SIGNAGE THAT CAN BE USED, INSTALL AS DIRECTED ABOVE. ***VENDOR HAS NO HANDWASHING STATION IN THE AREA THAT FISH IS BEING DISPENSED. THE HANDWASHING SINK LOCATED AT THE PORT-A-CAN RESTROOM IS NOT ADEQUATE TO PROVIDE CONVENIENT ACCESS TO HAND WASHING WHEN REQUIRED. VENDOR IS UTILIZING HAND SANITIZER IN PLACE OF PROPER HANDWASHING. THIS IS A REPEAT VIOLATON. WITHOUT A PROPERLY PROVISIONED AND CONVENIENTLY LOCATED HANDWASHING STATION WHERE FOODS ARE BEING DISPENSED, AS REQUIRED ABOVE, AN IMMINENT HEALTH HAZARD EXISTS AND OPERATION WILL NEED TO CLOSE.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) Disclosure shall include: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. AMC 16.60.140(3-603.11.B) 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) Disclosure of raw or undercooked animal-derived foods or ingredients and reminders about the risk of consuming such foods belong at the point where the food is selected by the consumer. Both the disclosure and the reminder need to accompany the information from which the consumer makes a selection. That information could appear in many forms such as a menu, a placarded listing of available choices, or a table tent The consumer advisory is intended to apply to all food establishments where raw or undercooked animal foods or ingredients are sold or served for human consumption in a raw or undercooked form. This includes all types of food establishments whenever there is a reasonable likelihood that the food will be consumed without subsequent, thorough cooking -such as restaurants, raw bars, quick-service operations, carry-outs, and sites where groceries are obtained that have operations such as delicatessens or seafood departments. ***VARIOUS RAW FISH/SHELL FISH BEING SOLD. NO DISCLOSER AND REMINDER FOR THE RISK OF EATING RAW OR UNDERCOOKED FOODS WAS PROVIDED IN A MANNER AS REQUIRED ABOVE. TAKE CORRECTIVE ACTION TO ENSURE THAT CONSUMERS ARE PROVIDED INFORMATION AS DIRECTED ABOVE. PIC INDICATED THAT MANAGEMENT IS WORKING ON IT. THIS IS A REPEAT VIOLATION.
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) 2-301.16 Hand Antiseptics. (3) Be applied only to hands that are cleaned as specified under § 2-301.12 2-301.12. Cleaning Procedure. (A) Except as specified in ¶ (D) of this section, 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 § 5-202.12 and Subpart 6-301. (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12. (C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by FOOD EMPLOYEES to clean their hands or surrogate prosthetic devices. *** FOOD WORKERS HAVE BEEN IMPROPERLY TRAINED TO APPLY HAND ANTISEPTIC TO THEIR HANDS WITHOUT FIRST CLEANING THEIR HANDS IN THE MANNER DIRECTED ABOVE. OBSERVED GLOVES BEING CHANGED AFTER CONTAMINATION, WHEN USED, SANITIZER WAS APPLIED TO HANDS AND HANDS IMMEDIATELY INSERTED INTO GLOVES. HAND ANTISEPTIC MAY BE USED IN ADDITION TO HANDWASHING, BUT CAN NOT BE USED IN PLACE OF HANDWASHING, AND SHOULD NEVER BE APPLIED DIRECTLY TO NITRILE OR SIMILAR FOOD SERVICE GLOVES THAT WILL COME IN CONTACT WITH FOOD.
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 WAS ASKED ABOUT THEIR EMPLOYEE HEALTH POLICY. THE PERSON IN CHARGE INDICATED THAT THE EMPLOYEE HEALTH INFORMATION IS KEPT AT THE OFFICE. 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 AND PROVIDING THE REPORTING AGREEMENTS WHEN REQUESTED WILL BE SATISFACTORY TO MEET THIS REQUIREMENT. ENSURE THAT ALL FOOD WORKERS ARE MADE AWARE OF THE REPORTING REQUIREMENTS REGARDING THEIR HEALTH IN A VERIFIABLE WAY.
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) (A ) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; The hands may become contaminated when the food employee engages in specific activities. The increased risk of contamination requires handwashing immediately before, during, or after the activities listed. The specific examples listed in this Code section are not intended to be all inclusive. Employees must wash their hands after any activity which may result in contamination of the hands. ***OBSERVED FOOD WORKERS NOT CLEANING THEIR HANDS AS REQUIRED ABOVE. ***OBSERVED FOOD WORKER LEAVE FOOD DISPENSING AREA WEARING GLOVES, ENTER THE MOBILE RETAIL UNIT (TRUCK) TOUCHING STYROFOAM COOLERS AND TRUCK HANDLES, RETURN TO THE DISPENSING AREA PACKAGE FISH UTILIZING THE SAME GLOVES THAT WERE CONTAMINATED BY TOUCHING THE SURFACES WHEN THEY LEFT THE DISPENSING AREA. ***OBSERVED FOOD WORKER LEAVE FOOD DISPENSING AREA WEARING GLOVES, ENTER THE MOBILE RETAIL UNIT (TRUCK) TOUCHING STYROFOAM COOLERS AND TRUCK HANDLES, RETURN TO THE DISPENSING AREA REMOVE GLOVES, APPLY HAND SANITIZER AND PUT ON FOOD SERVICE GLOVES. ***HANDS MUST FIRST BE PROPERLY WASHED BEFORE SANITIZER CAN BE USED. HANDWASHING STATION AT THE FARMER MARKETS RENT A CAN IS NOT CONVENIENTLY LOCATED FOR USE BY THE FOOD WORKERS WHEN NEEDED.
A minimum number of handwashing sinks necessary for convenient use by employees in food preparation, food dispensing, and warewashing areas shall be provided. AMC 16.60.160(5-203.11) A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B) In, or immediately adjacent to, toilet rooms. AMC 16.60.160(5-204.11 ) Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) 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) 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) ***VENDOR HAS NO HANDWASHING STATION IN THE AREA THAT FISH IS BEING DISPENSED. THE HANDWASHING SINK LOCATED AT THE PORT-A-CAN RESTROOM IS NOT ADEQUATE TO PROVIDE CONVENIENT ACCESS TO HAND WASHING WHEN REQUIRED. VENDOR IS UTILIZING HAND SANITIZER IN PLACE OF PROPER HANDWASHING. THE VENDOR INDICATED THAT THIS CONTRAINDICATED PREVIOUS INSPECTIONS AND THEY DID NOT NEED A HANDWASHING STATION IN THE FOOD DISPENSING AREA AND WOULD NOT INSTALL ONE. WITHOUT A PROPERLY PROVISIONED AND CONVENIENTLY LOCATED HANDWASHING STATION WHERE FOODS ARE BEING DISPENSED, AS REQUIRED ABOVE, AN IMMINENT HEALTH HAZARD EXISTS AND OPERATION WILL NEED TO CLOSE.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) Disclosure shall include: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. AMC 16.60.140(3-603.11.B) 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) Disclosure of raw or undercooked animal-derived foods or ingredients and reminders about the risk of consuming such foods belong at the point where the food is selected by the consumer. Both the disclosure and the reminder need to accompany the information from which the consumer makes a selection. That information could appear in many forms such as a menu, a placarded listing of available choices, or a table tent The consumer advisory is intended to apply to all food establishments where raw or undercooked animal foods or ingredients are sold or served for human consumption in a raw or undercooked form. This includes all types of food establishments whenever there is a reasonable likelihood that the food will be consumed without subsequent, thorough cooking -such as restaurants, raw bars, quick-service operations, carry-outs, and sites where groceries are obtained that have operations such as delicatessens or seafood departments. ***VARIOUS RAW FISH BEING SOLD. NO DISCLOSER AND REMINDER FOR THE RISK OF EATING RAW OR UNDERCOOKED FOODS WAS PROVIDED IN A MANNER AS REQUIRED ABOVE. TAKE CORRECTIVE ACTION TO ENSURE THAT CONSUMERS ARE PROVIDED INFORMATION AS DIRECTED ABOVE.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.