1500 DEBARR CIR , ANCHORAGE AK 99508
The most recent inspection (Sept 2025) found no violations at all, showing previous problems were fixed. There was a history of repeat cold-holding temperature violations (food held above 41°F) in 2024 and July 2025, which is a real safety concern, but these were corrected on-site each time and the equipment issue appears to have been resolved by the latest clean reinspection.
No violations noted.
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 A VERIFIABLE EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT. PERSON IN CHARGE STATED THEY HAVE ALL REQUIRED INFORMATION IN AN EMPLOYEE TRAINING DATA BASE BUT WAS UNABLE TO ACCESS IT AT THE TIME OF THIS INSPECTION. A COPY OF THE AHD EMPLOYEE HEALTH REPORTING AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE AS AN OPTION TO HAVE ALL FOOD WORKER SIGN TODAY AND CORRECT THE VIOLATION ON SITE. ENSURE A VERIFIABLE DOCUMENT INCLUDING THE REQUIRED INFORMATION ABOVE IS ACCESSIBLE DURING INSPECTIONS.***
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 CUT ROMAIN LETTUCE AT 55F AND COOKED CUT CHICKEN AT 52F IN THE SERVICE LINE COOLER. PERSON IN CHARGE STATED THESE ITEMS HAD BEEN PLACED IN THE SERVICE LINE MORE THAN 4 HOURS PRIOR TO THIS INSPECTION. PERSON IN CHARGE VOLUNTARILY DISCARDED THE ITEMS AND CORRECTED THE VIOLATION ON SITE. ENSURE THAT ALL COOKED AND READY-TO-EAT TCS FOODS ARE PROPERLY HELD AT 41F OR BELOW. THIS IS A REPEAT VIOLATION.***
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. CONTINUE TO ENSURE ALL TIME / TEMPERATURE CONTROLLED FOR SAFETY FOODS NEEDING TO BE HELD COLD ARE MAINTAINED AT OR BELOW 41 DEGREES F. CUCUMBERS AND LETTUCE BEING HELD COLD ON THE SERVICE LINE MEASURED ABOVE 41 DEGREES F. ALL TIME / TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS WERE REMOVED AND PLACED IN THE REACH-IN REFRIGERATION UNIT. THE COLD HOLDING UNIT ON THE SERVICE LINE TEMPERATURES HAVE BEEN OBSERVED MEASURING ABOVE 41 DEGREES F. ON PREVIOUS INSPECTION REPORTS. THIS UNIT WILL NEED TO BE REPAIRED OR REPLACED.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. AMC 16.60.150(4-601.11.A) ENSURE THE STAND ALONE ICE MACHINE IS CLEANED AND MAINTAINED CLEAN OF OBSERVABLE DEBRIS. THE ICE MACHINE WILL NEED TO BE DRAINED OF ICE, WASHED, RINSED, SANITIZED AND ALLOWED TO AIR DRY PRIOR TO BEING REFILLED WITH ICE.
No violations noted.