103 E 4TH AVE , ANCHORAGE AK 99501
The most recent inspection (May 2026) found no violations at all, and the only serious report was from December 2025 where issues like missing food worker cards, improper handwashing setup, and thawing meat at room temperature were flagged but corrected on-site. Since the latest check-up came back clean, it appears the facility fixed its problems and is currently safe to eat at.
No violations noted.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE CURRENT CERTIFIED FOOD PROTECTION MANAGER CARD(S) FOR ANYONE WORKING OR WHOM FREQUENTS THE FACILITY. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE A CURRENT CERTIFIED FOOD PROTECTION MANGER CARD(S) FOR SOMEONE WHOM FREQUENTS THE FACILITY AND IS ABLE TO MAINTAIN ACTIVE MANAGERIAL CONTROL WITHIN THE FACILITY ON A REGULAR BASIS. IN ORDER FOR THE FACILITY TO BE COMPLIANT, A CERTIFIED FOOD PROTECTION MANAGER CARD MUST BE VERIFIED BY THE ANCHORAGE HEALTH DEPARTMENT. ALTERNATIVELY, PROOF OF PAYMENT AND A CLASS DATE CAN BE SUBMITTED OT THE ANCHORAGE HEALTH DEPARTMENT FOR THE PERSON IN CHARGE TO ACQUIRE A CERTIFIED FOOD PROTECTION MANAGER CARD IF ONE CANNOT BE PROVIDED OR IF IT IS NOT AVAILABLE. PROVIDE A VALID CERTIFIED FOOD PROTECTION MANAGER CARD TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT OR A PROOF OF PAYMENT AND REGISTRATION FOR A CLASS DATE BY THE COMPLIANCE DATE NOTED IN THIS VIOLATION. 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. ***OBSERVED NO MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS WHEN REVIEWING THE PAPERWORK FOR THE FACILITY. ENSURE THAT ALL FOOD WORKERS OR FOOD HANDLERS (PERSON(S) CONDUCTING FOOD COOKING, HANDLING, PREP, OR WAREWASHING) OBTAIN A VALID MUNICIPAL FOOD WORKERS CARD OR ANSI APPROVED CERTIFIED FOOD PROTECTION MANAGER CARD WITH 21 DAYS OF HIRE. ALL FOOD WORKERS WHO WORK AT THIS FACILITY NEED TO OBTAIN A FOOD WORKERS CARD BY THE COMPLIANCE DATE AND THEY NEED TO BE READILY AVAILABLE WHEN THE NEXT INSPECTION IS CONDUCTED. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
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.
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) ***PERSON IN CHARGE INDICATED TO THE INSPECTION TEAM THAT HANDWASHING PRIOR TO TODAYS' OPERATION WAS CONDUCTED IN THE BATHROOM. ENSURE THAT HANDWASHING ONLY TAKES PLACE AT HANDWASHING STATIONS WITHIN THE FOOD ESTABLISHMENT WHEN AT ALL REQUIRED. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY. CORRECTED ON SITE.
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. A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink. AMC 16.60.170(6-301.13) (A) A WAREWASHING sink may not be used for handwashing as specified under § 2-301.15. 4-501.16 ***THERE WAS NO PROPERLY IDENTIFIED HANDWASHING STATION WITHIN THE FACILITY. ONE STATION WAS PROVISIONED WITH SIGNAGE BUT WITHOUT SOAP AND PAPER TOWELS. ONE HANDWASHING STATION WAS NOT PROVISIONED AT ALL. FOOD WORKERS COULD NOT AGREE ON WHICH HANDWASHING STATION WAS BEING USED AND THE SOAP WAS PROVISIONED AT THE 3 COMPARTMENT SINK, WHICH WAS ONE OF THE LOCATIONS IDENTIFIED TO BE THE HANDWASHING STATION WITHIN THE FACILITY. IDENTIFY HANDWASHING STATION(S) WITHIN THE FACILITY THAT ARE ONLY TO BE USED FOR THE PURPOSE OF HANDWASHING AND ENSURE THE STATIONS ARE PROVISIONED WITH SOAP, DISPOSABLE/PAPER TOWELS, AND SIGANGE INDICATING THE STATION IS ONLY FOR HANDWASHING. THE STATIONS WILL BE WELL PLUMBED AND HAVE HOT WATER THAT REACHES AT LEAST 100*F BUT NO MORE THAN 120*F. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
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) ***THERE WAS NO VERIFIABLE OR WORKING DATE MARKING SYSTEM THAT WAS IN USE AT THE FACILITY DURING THIS REGULAR INSPECTION. ENSURE THAT FACILITY ADOPTS A DATE MARKING SYSTEM THAT FALLS IN LINE WITH THE GUIDANCE PROVIDED ABOVE. THIS MEANS THAT ALL TIME/TEMPERATURE CONTROLLED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS BEING COLD HELD IN THE FACILITY THAT WILL BE STORED FOR MORE THAN 24 HOURS WITHIN THE FOOD ESTABLISHMENT MUST BE MARKED WITH A THAW/PREP/COOK DATE AND/OR A DISCARD DATE. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
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 FROZEN CHORIZO BEING THAWED ON THE COUNTER AT AMBIENT AIR TEMPERATURE. THIS IS NOT AN APPROVED METHOD. ENSURE WHEN THAWING FOODS THAT ONLY APPROVED METHODS ARE USED. FOOD WORKER WAS INSTRUCTED TO FINISH THAWING THE CHORIZO IN A COLD HOLDING UNIT. CORRECTED ON SITE.
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under the AMC 16.60.140. AMC 16.60.150(4-302.12) ***FACILITY DID NOT HAVE AN THERMOMETER USED TO MEASURE THE INTERNAL TEMPERATURE OF FOODS AVAILABLE OR IN USE DURING THIS INSPECTION. ENSURE THAT FACILITY ACQUIRES A PROBE/FOOD THERMOMETER IMMEDIATELY.
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. AMC 16.60.160(5-103.11.B) ***HANDWASHING STATION BY THE CHEST FREEZER IN FACILITY DID NOT HAVE HOT WATER AVAILABLE DURING THIS INSPECTION. ENSURE FACILITY IS ABLE TO MEET THE DEMANDS OF HOT WATER DURING ALL HOURS OF OPERATION. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
No violations noted.
No violations noted.
No violations noted.
No violations noted.