3020 MINNESOTA DR #17 , ANCHORAGE AK 99503
The most recent inspection found some process issues—an over-strength sanitizer (fixed on the spot), missing date-marking on prepped foods, a dish machine not reaching full sanitizing temperature, and no formal employee health policy—but no evidence of actual contamination, pests, or food held at unsafe temperatures. These are correctable procedural lapses rather than signs of ongoing food-safety danger, so it should be fine to eat there while the restaurant addresses the fixes.
No violations noted.
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. 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 LEFT AT FACILITY. ONCE FACILITY IS COMPLIANT, PROVIDE A NOTIFICATION AND PROOF TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT.
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) ***MEASURED CHLORINE BASED SANITIZING SOLUTION USED TO SANITIZE FOOD CONTACT SURFACES AT OVER 200PPM. PERSON IN CHARGE WAS INFORMED AND WAS INSTRUCTED TO MAKE A NEW SOLUTION BETWEEN 50-100PPM AND TEST IT WITH THE CHLORINE TEST STRIPS THAT ARE LOCATED ON SITE TO CONFIRM COMPLIANCE. A REFRESHER COURSE WAS GIVEN BY THE INSPECTION TEAM TO THE FOOD WORKERS ON THE PROPER PREPARATION FOR CHLORINE BASED SANITIZER SOLUTIONS USED TO SANITIZE FOOD CONTACT SURFACES AT FOOD ESTABLISHMENTS. CORRECTED ON SITE.
Potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, 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.B) ***THE INSPECTION TEAM WAS NOT ABLE TO OBSERVE ANY DATE MARKING SYSTEM IN PLACE AT THIS FACILITY DURING THIS INSPECTION. ENSURE THAT ALL TCS FOODS (TIME/TEMPERATURE CONTROLLED FOODS) THAT ARE READY TO EAT AND BEING COLD HELD IN THE FACILITY FOR LONGER THAN 24 HOURS ARE DATE MARKED WITH A PREP/COOK/THAW DATE AND/OR DISCARD DATE THAT DOES NOT EXCEED 7 DAYS WITHIN THE FACILITY. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F. AMC 16.60.150(4-501.110.B) ***MEASURED THE CHEMICAL WAREWASHING MACHINE IN FACILITY AT 90*F AFTER 2 CONSECUTIVE CYCLES. ENSURE THAT WAREWASHING MACHINE IS SERVICED, REPAIRED, OR REPLACED IN ORDER FOR THE FINAL RINSE TEMPERATURE TO REACH AT LEAST 120*F AFTER EACH CYCLE. ALTERNATIVELY, THE WATER TEMPERATURE CAN BE INCREASED BY INCREASING THE HOT WATER TEMPERATURE OUTPUT IN FACILITY. ADHERE TO THE ABOVE GUIDANCE BY THE COMPLIANCE DATE AND INFORM THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT.
No violations noted.