1154 N MULDOON RD , ANCHORAGE AK 99508
The most recent inspection found some correctable issues—like a sanitizer solution that needed remaking and missing test strips—but these were addressed on the spot and don't indicate ongoing contamination, pests, or temperature abuse. The prior inspection had no violations at all, suggesting this location generally maintains safe food handling practices.
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.***
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) ***OBSERVED 0PPM SINK AND SANITIZER SOLUTION IN THE THREE COMPARTMENT SINK. PERSON IN CHARGE AGREED TO REMAKE SANITIZER BEFORE USING. ENSURE SANITIZING SOLUTION CONCENTRATION IS IN ACCORDANCE WITH THE MANUFACTURERS LABEL TO PROPERLY SANITIZE FOOD CONTACT SURFACES.***
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116) ***PERSON IN CHARGE COULD NOT PROVIDE TEST STRIPS FOR THE SINK AND SURFACE SANITIZER. PERSON IN CHARGE STATED THAT TEST STRIPS ARE NOT USED TO CREATE SANITIZING SOLUTION. ENSURE THAT TEST STRIPS ARE BEING USED TO ACCURATELY CREATE AND TEST THE CONCENTRATION OF SANITIZING SOLUTIONS.***
No violations noted.