2446 E TUDOR RD , ANCHORAGE AK 99507
There were repeat cold-holding temperature violations in April 2025, but they were corrected on site each time and the two most recent inspections (October 2025 and May 2026) found no violations at all, indicating the issues were resolved and current food safety practices are sound.
No violations noted.
No violations noted.
No violations noted.
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. ***OBSERVED MULTIPLE ITEMS (KOFEA, LENTIL SOUP, RAW LAMB, COOKED CHICKPEAS, COOKED CARROTS, YOGURT SAUCE, COOKED CAUILFLOWER, CHICKEN CURRY, BEEF CURRY, LAMB CURRY) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ALL FOOD ITEMS DISCARDED HAD A DATE MARK OF NO EARLIER THAN THE 16TH OF APRIL, 2025. INSPECTION WAS CONDUCTED AT 0300PM ON THE 17TH OF APRIL, 2025. ALL FOODS CAPTURED OUT OF TEMPERATURE WERE STORED IN LARGE, COVERED CONTAINERS (4-INCH PANS, 8-INCH PANS, 5 GALLON BUCKETS, ETC). ALL OF THE FOOD ITEMS LISTED HAD MULTIPLE CONTAINERS OF OUT OF COMPLIANCE TEMPERATURES. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. READY TO EAT, TIME/TEMPERATURE CONTROLLED FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE. REPEAT VIOLATION. CORRECTED 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. ***OBSERVED MULTIPLE ITEMS (ONION SAUCE, CHICKEN CURRY, BEEF CURRY, LAMB CURRY) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ALL FOOD ITEMS DISCARDED HAD A DATE MARK OF NO EARLIER THAN THE 7TH OF APRIL, 2025. INSPECTION WAS CONDUCTED AT 0300PM ON THE 8TH OF APRIL, 2025. ALL FOODS CAPTURED OUT OF TEMPERATURE WERE STORED IN LARGE, COVERED CONTAINERS (4-INCH PANS, 8-INCH PANS, 5 GALLON BUCKETS, ETC) THAT HAD A BUILDUP OF CONDENSATION ON THE LID AND/OR COVERING OF THE CONTAINER. ALL OF THE FOOD ITEMS LISTED HAD MULTIPLE CONTAINERS OF OUT OF COMPLIANCE TEMPERATURES. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. CHICKEN CURRY, LAMB CURRY, BEEF CURRY, AND ONION SAUCE IDENTIFIED OUT OF TEMPERATURE CONTROL WERE DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE. REPEAT VIOLATION. CORRECTED ON SITE.
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.
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. ***OBSERVED MULTIPLE ITEMS (CHICKEN CURRY, CHICKEN TIKI, LAMB CURRY, ONION SAUCE) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS PREVIOUSLY MENTIONED IN THIS VIOLATION WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. CORRECTED ON SITE.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). AMC 16.60.180(7-204.11) ***MULTIPLE SANITIZER BUCKETS OF CHLORINE BASED SANITIZER WERE IN ACTIVE USE THAT MEASURED BY THE INSPECTION TEAM WITH CHLORINE TEST STRIPS AT >10PPM. OBSERVED 3 COMPARTMENT SINK FILLED WITH SANITIZER WATER MEASURED AT >200PPM. ENSURE THAT WHEN UTILIZING CHLORINE BASED SANITIZER THAT REMAINS BETWEEN 50-100PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION. A RE EDUCATION OF SANITIZER CREATION AND MAINTENANCE WAS GIVEN TO FOOD WORKER IN CHARGE OF WAREWASHING. SOLUTION WAS TESTED TO CONFIRMED PROPER CONCENTRATION WAS ACHIEVED. ADHERE TO THE ABOVE GUIDANCE.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) ***OBSERVED 3 GALLON BUCKET OF ONION SAUCE BEING COOLED IN A COLD HOLDING UNIT. THIS IS NOT AN APPROVED METHOD OF COOLING. ADOPT ONE OF THE METHODS ABOVE FOR COOLING FOODS. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under AMC 16.60.140. AMC 16.60.150(4-301.11) ***OBSERVED TWO NON COMMERCIAL USE CHEST FREEZERS WITH BROKEN SEALS BEING USED IN FACILITY. ONE OF THE TWO CHEST FREEZERS HAD OPEN INSULATION WITHIN IT. THIS IS NOT ACCEPTABLE COOLING EQUIPMENT IN ACCORDANCE WITH THE ABOVE GUIDELINES. ENSURE THAT FACILITY ONLY UTILIZES AMC 16.60 APPROVED TEMPERATURE CONTROL UNITS. OUT OF COMPLIANCE UNITS NEED TO BE REPLACED SO THAT THEY ARE WITHIN THE GUIDELINES BY THE COMPLIANCE DATE.
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. AMC 16.60.150(4-204.112.A) A temperature measuring device with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. AMC 16.60.150(4-302.12.B) ***INSPECTION TEAM DID NOT OBSERVED ANY THERMOMETERS WITHIN TEMPERATURE CONTROL UNITS OR PROBE THERMOMETERS USED TO CONFIRM THE INTERNAL TEMPERATURES OF FOODS. ENSURE THAT FACILITY ACQUIRES TEMPERATURE VERIFICATION MEASURES BY THE COMPLIANCE DATE.
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 DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FACILITY WAS UNABLE TO PROVIDE CHEMICAL TEST STRIPS FOR SANITIZER. ENSURE THAT TEST STRIPS ARE AVAILABLE FOR CHECKING THE EFFECTIVENESS OF SANITIZER AT ALL TIMES. CHLORINE TEST STRIPS LEFT WITH THE PERSON IN CHARGE.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE HOLES IN CEILING AND WALLS OF FACILITY NEAR ALL INLETS. ENSURE THAT CEILING OF THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED. EFFECTIVE DATE APR 04 2025. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. AMC 16.60.170(6-101.11) ***OBSERVED WORN SPACES IN FINISHED FLOORING IN KITCHEN LEAVING EXPOSED CONCRETE. FLOORING NEEDS TO BE RETURNED TP FINISHED STATE BY COVERING ALL EXPOSED CONCRETE. SUBMIT A PLAN FOR REPAIR BY THE COMPLIANCE DATE. COMPLETE COMPLIANCE WITHIN 90 CALENDAR DAYS. EFFECTIVE DATE APR 04 2025.
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. THE METHOD OF INFORMING FOOD WORKERS NEEDS TO BE VARIABLE BY THE ANCHORAGE HEALTH DEPARTMENT.
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) ***OBSERVED FOOD WORKERS ENTERING THE KITCHEN FROM OUTSIDE OR DINING AREA AND TOUCHING DIRTY/USED RAGS WITHOUT WASHING THEIR HANDS PRIOR TO CONTINUING WORK. ENSURE THAT FOOD WORKERS WASH THEIR HANDS BEFORE CONTINUING TO WORK IN ALL NECESSARY INSTANCES. SUCH AS AFTER TOUCHING CONTAMINATED EQUIPMENT, RAW MEATS, TOUCHING FACE OR HAIR, TOUCHING DIRTY SURFACES, OR AFTER LEAVING KITCHEN.
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. ***OBSERVED HANDWASHING STATION IN KITCHEN THAT IS DIRECTLY ADJACENT TO RAW CHICKEN PREP AREA. A BARRIER OF SOME KIND OR A RELOCATION OF RAW CHICKEN PREPERATION AREA NEEDS TO OCCUR IN ORDER TO PREVENT POSSIBLE CROSS CONTAMINATION AT THE HANDWASHING STATION. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11. A) ***OBSERVED THE STORAGE OF RAW MEATS (SHORT RIB) STORED ABOVE READY TO EAT FOOD (COOKED BEEF) THE STORAGE OF RAW MEATS ABOVE READY TO EAT FOODS CAN LEAD TO CROSS CONTAMINATION DUE TO DRIPPAGE. ORGANIZE THE COOLER SO THAT CROSS CONTAMINATION FROM DRIPPAGE IS BE PREVENTED BY THE COMPLIANCE DATE.
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. ***OBSERVED RAW CHICKEN - 43*F, VEGETABLE DUMPLINGS-43*F, COOKED BEEF-43*F, RAW CHOPPED ONION-50*F, COOKED POTATO-49*F, AND RAW LAMB CHOP-42*F, THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE WITHIN THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS AND/OR WOULD BE USED WITHIN 4 HOURS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. ALTERNATIVELY, POTENTIALLY DANGEROUS FOODS CAN USE TIME AS A MEANS OF CONTROL TO PREVENT THE SPREAD OF FOODBORNE PATHOGENS AND ILLNESSES. WHEN USING THIS METHOD, THE STANDARD FOR TIME MUST BE MEASURABLE AND VERIFIABLE, IN WRITING, ADHERED TO BY STAFF, AND FOLLOW THE GUIDELINES OF AMC 16.60.
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) 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) ***OBSERVED MULTIPLE FOODS REQUIRING DATE MARKING KITCHEN PREP COOLER AND THE MAIN KITCHEN COOLER WITHOUT NECESSARY MARKING SYSTEM IN PLACE. SUCH AS: COOKED SPINACH, COOKED CHICKEN, COOKED LENTILS, COOKED LENTIL SOUP, VEGETABLE DUMPLINGS, AND ONION SAUCE. ENSURE THAT DATE MARKING SYSTEM IS MAINTAINED AT ALL TIMES IN ACCORDANCE WITH THE ABOVE GUIDANCE.
***FOOD WORKERS WERE DIRECTED TO CREATE SANITIZER FOR A DEMONSTRATION OF KNOWLEDGE DURING THE INSPECTION. FOOD WORKERS BEGAN TO MAKE SANITIZING SOLUTION BY MIXING DISHSOAP AND A 2-3 SECOND POUR OF BLEACH IN A BUCKET WITH APPROXIMATELY 4 QUARTS OF WATER. INSPECTION TEAM DISPOSED OF THE SOLUTION, AND GAVE A BLOCK OF INSTRUCTION ON HOW TO CREATE SANITIZER. PERSON IN CHARGE REVIEWED RECIPE FOR SANITIZER SOLUTION CREATION WITH INSPECTION TEAM.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) ***OBSERVED 3 GALLON BUCKET OF ONION SAUCE BEING COOLED IN A COLD HOLDING UNIT. THIS IS NOT AN APPROVED METHOD OF COOLING. ADOPT ONE OF THE METHODS ABOVE FOR COOLING FOODS. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under AMC 16.60.140. AMC 16.60.150(4-301.11) ***OBSERVED TWO NON COMMERCIAL USE CHEST FREEZERS WITH BROKEN SEALS BEING USED IN FACILITY. ONE OF THE TWO CHEST FREEZERS HAD OPEN INSULATION WITHIN IT. THIS IS NOT ACCEPTABLE COOLING EQUIPMENT IN ACCORDANCE WITH THE ABOVE GUIDELINES. ENSURE THAT FACILITY ONLY UTILIZES AMC 16.60 APPROVED TEMPERATURE CONTROL UNITS. OUT OF COMPLIANCE UNITS NEED TO BE REPLACED SO THAT THEY ARE WITHIN THE GUIDELINES BY THE COMPLIANCE DATE. IN ADDITION, THE COLD HOLDING UNIT HOUSING THE ONION SAUCE WAS MEASURED AT 44*F BY ITS OWN DIGITAL DISPLAY. ENSURE THAT TEMPERATURE CONTROL EQUIPMENT IS MAINTAINED AND WORKING ORDER BEFORE USE.
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. AMC 16.60.150(4-204.112.A) A temperature measuring device with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. AMC 16.60.150(4-302.12.B) ***INSPECTION TEAM DID NOT OBSERVED ANY THERMOMETERS WITHIN TEMPERATURE CONTROL UNITS OR PROBE THERMOMETERS USED TO CONFIRM THE INTERNAL TEMPERATURES OF FOODS. ENSURE THAT FACILITY ACQUIRES TEMPERATURE VERIFICATION MEASURES BY THE COMPLIANCE DATE.
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 DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FACILITY WAS UNABLE TO PROVIDE CHEMICAL TEST STRIPS FOR SANITIZER. ENSURE THAT TEST STRIPS ARE AVAILABLE FOR CHECKING THE EFFECTIVENESS OF SANITIZER AT ALL TIMES. CHLORINE TEST STRIPS LEFT WITH THE PERSON IN CHARGE.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE HOLES IN CEILING AND WALLS OF FACILITY NEAR ALL INLETS. ENSURE THAT CEILING OF THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED. EFFECTIVE DATE FEB 21 2025. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. AMC 16.60.170(6-101.11) ***OBSERVED WORN SPACES IN FINISHED FLOORING IN KITCHEN LEAVING EXPOSED CONCRETE. FLOORING NEEDS TO BE RETURNED TP FINISHED STATE BY COVERING ALL EXPOSED CONCRETE. SUBMIT A PLAN FOR REPAIR BY THE COMPLIANCE DATE. COMPLETE COMPLIANCE WITHIN 90 CALENDAR DAYS. EFFECTIVE DATE 21 FEB 2025.
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. THE METHOD OF INFORMING FOOD WORKERS NEEDS TO BE VARIABLE BY THE ANCHORAGE HEALTH DEPARTMENT.
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) ***OBSERVED FOOD WORKERS ENTERING THE KITCHEN FROM OUTSIDE OR DINING AREA AND TOUCHING DIRTY/USED RAGS WITHOUT WASHING THEIR HANDS PRIOR TO CONTINUING WORK. ENSURE THAT FOOD WORKERS WASH THEIR HANDS BEFORE CONTINUING TO WORK IN ALL NECESSARY INSTANCES. SUCH AS AFTER TOUCHING CONTAMINATED EQUIPMENT, RAW MEATS, TOUCHING FACE OR HAIR, TOUCHING DIRTY SURFACES, OR AFTER LEAVING KITCHEN.
Except when washing fruits and vegetables as specified under AMC 16.60.140(3-302.15), or when garnishing beverages, food employees may not contact exposed, ready-to-eat food with their bare hands. AMC 16.60.140(3-301.11.B) ***OBSERVED FOOD WORKER HANDLE READY TO EAT FOOD (COOKED RICE) WITH THEIR BARE HANDS. RICE WAS PACKED IN BOWL BY HAND BEFORE IT WAS ATTEMPTED TO BE SERVED TO A CUSTOMER. PERSON IN CHARGE WAS DIRECTED TO HANDLE SUCH SITUATIONS AND INFORMED HIS FOOD WORKERS TO CEASE BEHAVIOR. ENSURE EMPLOYEES ARE NOT TOUCHING READY TO EAT FOODS THAT WILL NOT BE REHEATED TO AT LEAST 145*F PRIOR TO SERVING TO PREVENT THE SPREAD OF FOODBORNE ILLNESS.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11. A) ***OBSERVED THE STORAGE OF RAW MEATS (SHORT RIB AND SHRIMP) STORED ABOVE READY TO EAT VEGETABLES (CHOPPED GARLIC). THE STORAGE OF RAW MEATS ABOVE READY TO EAT FOODS CAN LEAD TO CROSS CONTAMINATION DUE TO DRIPPAGE. ORGANIZE THE COOLER SO THAT CROSS CONTAMINATION FROM DRIPPAGE IS BE PREVENTED BY THE COMPLIANCE DATE Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. AMC 16.60.140(3-304.11.A) ***OBSERVED FOOD WORKER MASSAGE THE FACE OF SPOONS BEFORE PLACING THEM IN RICE DISHES THAT WERE READY TO BE SERVED. ENSURE THAT THERE IS NO DIRECT CONTACT BY UNWASHED OR BARE HANDS WITH UTENSIL SURFACES (SUCH AS: SPOONS, FORKS, KNIVES, ETC.)
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. ***OBSERVED RAW CHICKEN - 67*F, VEGETABLE DUMPLINGS-43*F, RAW SHRIMP-48*F, COOKED BEEF-46*F, COOKED CHICKEN-51*F, RAW CHOPPED ONION-64*F, RAW CHOPPED GARLIC-45*F, AND SHREDDED LETTUCE-50*F THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. CORRECTED ON SITE.
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under AMC 16.60.140. AMC 16.60.150(4-301.11) ***OBSERVED TWO NON COMMERCIAL USE CHEST FREEZERS WITH BROKEN SEALS BEING USED IN FACILITY. ONE OF THE TWO CHEST FREEZERS HAD OPEN INSULATION WITHIN IT. THIS IS NOT ACCEPTABLE COOLING EQUIPMENT IN ACCORDANCE WITH THE ABOVE GUIDELINES. ENSURE THAT FACILITY ONLY UTILIZES AMC 16.60 APPROVED TEMPERATURE CONTROL UNITS. OUT OF COMPLIANCE UNITS NEED TO BE REPLACED SO THAT THEY ARE WITHIN THE GUIDELINES BY THE COMPLIANCE DATE.
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 CHICKEN BEING THAWED AT ROOM TEMPERATURE UNDERNEATH THE PREP SINK IN KITCHEN. ENSURE THAT WHEN THAWING RAW CHICKEN THAT IT IS THAWED IN ACCORDANCE WITH THE ABOVE GUIDELINES. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. AMC 16.60.150(4-204.112.A) A temperature measuring device with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. AMC 16.60.150(4-302.12.B) ***INSPECTION TEAM DID NOT OBSERVED ANY THERMOMETERS WITHIN TEMPERATURE CONTROL UNITS OR PROBE THERMOMETERS USED TO CONFIRM THE INTERNAL TEMPERATURES OF FOODS. ENSURE THAT FACILITY ACQUIRES TEMPERATURE VERIFICATION MEASURES BY THE COMPLIANCE DATE.
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 DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.
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 UTENSILS UTILIZED TO HANDLE FOOD BEING STORED ON NON-SANITIZED SURFACES, NON FOOD CONTACT SURFACES, AND IN ROOM TEMPERATURE WATER. ENSURE WHEN STORING IN USE UTENSILS THAT THEY ARE STORED FOLLOWING ONE THE METHODS CITED ABOVE.
Single-service and single-use articles may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under any other sources of contamination. AMC 16.60.150(4-903.12) ***OBSERVED PREPARED AND OPENED TO GO BOXES STORED BELOW MISSING CEILING TILES. ENSURE THAT BOXES ARE CLOSED OR COVERED FOR PROTECTION. ADHERE TO THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
A plumbing system shall be repaired according to law; and maintained in good repair. AMC 16.60.160(5-205.15) ***OBSERVED PLUMBING SYSTEM UNDER THE 3 COMPARTMENT SINK IN THE FACILITY. PLUMBING SYSTEM HAS NOT BEEN MAINTAINED AND IS LEAKING PROFUSELY WITH A STEADY FLOW. UNDER THE PREP SINK, THE FLOW OF WATER DOES NOT MAKE IT TO THE DRAIN DUE TO A PROFUSE LEAK. ENSURE THAT PLUMBING SYSTEM IS MAINTAINED SO THAT IT FOLLOWS THE APPROVED ROUTE OF WATER FLOW. MAINTENANCE NEEDS TO BE DONE ON SYSTEMS TO ENSURE INTEGRITY OF PLUMBING SYSTEM BY THE COMPLIANCE DATE. SUBMIT PLANS FOR REPAIR OF SYSTEM BY FEB-28-2025. WORK OF SYSTEM TO COMPLIANCE MUST BE DONE WITHIN 90 CALENDAR DAYS OF TODAY OR SOONER. EFFECTIVE DATE 14 FEB 2025.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE HOLES IN CEILING AND WALLS OF FACILITY NEAR ALL INLETS. ENSURE THAT CEILING OF THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED. EFFECTIVE DATE FEB 14 2025. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. AMC 16.60.170(6-101.11) ***OBSERVED WORN SPACES IN FINISHED FLOORING IN KITCHEN LEAVING EXPOSED CONCRETE. FLOORING NEEDS TO BE RETURNED TP FINISHED STATE BY COVERING ALL EXPOSED CONCRETE. SUBMIT A PLAN FOR REPAIR BY THE COMPLIANCE DATE. COMPLETE COMPLIANCE WITHIN 90 CALENDAR DAYS. EFFECTIVE DATE 14 FEB 2025.
No violations noted.