9001 JEWEL LAKE RD 11 , ANCHORAGE AK 99502
The most recent inspection only cited a missing consumer advisory notice for rare beef, a paperwork issue rather than an active food-safety hazard. A prior cold-holding temperature issue with bean sprouts was noted in 2024 but has since been addressed, and two 2023 inspections found no violations at all.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. AMC 16.60.140(3-603.11) ***OBSERVED NO CONSUMER ADVISORY FOR RARE BEEF MENU ITEM. ENSURE A CONSUMER ADVISORY IS PROVIDED FOR ALL POTENTIALLY RAW OR UNDERCOOKED MEAT BEING SERVED AS READY-TO-EAT.
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 BEAN SPROUTS ABOVE 41*F. ENSURE THAT ALL TCS FOODS THAT ARE REQUIRED TO BE COLD HELD ARE 41*F OR BELOW.
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 BEAN SPROUTS ABOVE 41*F. ENSURE THAT ALL TCS FOODS THAT ARE REQUIRED TO BE COLD HELD ARE 41*F OR BELOW.
No violations noted.
No violations noted.