1154 N MULDOON RD , ANCHORAGE AK 99508
The most recent inspections found mostly minor administrative issues (missing signed health policy documentation, an open cookie container and uncovered beverage that were corrected on the spot). While a prior 2024 visit noted a temperature and thawing concern, those were addressed and the current record shows no ongoing serious contamination or holding-temperature risks.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE VERIFIABLE DOCUMENTATION OF AN EMPLOYEE HEALTH REPORTING AGREEMENT CONTAINING THE INFORMATION ABOVE. A COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE. ENSURE ALL FOOD WORKERS HAVE REVIEWED AND SIGNED THE AGREEMENT.***
Eating, drinking, or the use of tobacco in any form shall only occur in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single use articles; or other items needing protection cannot result. 2-401.11 A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: 1. The employee's hands; 2. The container; and 3. Exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles. ***OBSERVED OPEN CONTAINER OF COOKIES ON PREP TABLE AND UNCOVERED PERSONAL BEVERAGE ABOVE GRILL IN THE KITCHEN. ENSURE THAT EATING AND DRINKING OCCURS WITHIN DESIGNATED AREAS WHERE THE CONTAMINATION OF FOOD, EQUIPMENT, AND UTENSILS CAN NOT OCCUR. ENSURE THAT ALL PERSONAL BEVERAGES ARE COVERED WITH A STRAW IN MANNER TO PREVENT CONTAMINATION. PERSON IN CHARGE MOVED THE ITEMS AND CORRECTED THE VIOLATION ON SITE***
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE VERIFIABLE DOCUMENTATION OF AN EMPLOYEE HEALTH REPORTING AGREEMENT CONTAINING THE INFORMATION ABOVE. A COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE. ENSURE ALL FOOD WORKERS HAVE REVIEWED AND SIGNED THE AGREEMENT.***
Eating, drinking, or the use of tobacco in any form shall only occur in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single use articles; or other items needing protection cannot result. 2-401.11 A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: 1. The employee's hands; 2. The container; and 3. Exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles. ***OBSERVED OPEN CONTAINER OF COOKIES ON PREP TABLE AND UNCOVERED PERSONAL BEVERAGE ABOVE GRILL IN THE KITCHEN. ENSURE THAT EATING AND DRINKING OCCURS WITHIN DESIGNATED AREAS WHERE THE CONTAMINATION OF FOOD, EQUIPMENT, AND UTENSILS CAN NOT OCCUR. ENSURE THAT ALL PERSONAL BEVERAGES ARE COVERED WITH A STRAW IN MANNER TO PREVENT CONTAMINATION. PERSON IN CHARGE MOVED THE ITEMS AND CORRECTED THE VIOLATION 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. MEASURED MULTIPLE RAW STEAKS IN THE MEAT CUTTING FREEZER ABOVE THE COLD HOLDING THRESHOLD OF 41*F. RAW STEAKS WERE INDICATED BY THE PERSON IN CHARGE TO STILL BE WITHIN THE WINDOW FOR COOLING DOWN TO 41*F OR BELOW WITHOUT THE THREAT OF FOODBORNE ILLNESS. ENSURE THAT THE DIRECTIVE ABOVE IS FOLLOWED AT ALL TIMES.
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 RAW PORK BEING SUBMERGED IN A CONTAINER OF STILL WATER AS A MEANS OF THAWING. THIS IS NOT AN APPROVED METHOD OF THAWING. FOLLOW THE DIRECTIVES ABOVE FOR FUTURE THAWING PROCEDURES.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14.B) ***OBSERVED MULTIPLE IN USE RAGS BEING STORED ON COUNTERTOPS BETWEEN USES. THE STORAGE OF RAGS IN SANITIZER IS IMPORTANT TO HELP PREVENT CROSS CONTAMINATION. FOLLOW THE DIRECT ABOVE.
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 UTENSILS (KNIVES) BEING STORED ON UN SANITIZED SURFACES AS A MEANS OF STORAGE. PROPER STORAGE OF IN USE UTENSILS IS IMPORTANT TO PREVENT CROSS CONTAMINATION. ADHERE TO THE ABOVE GUIDELINES.