8620 LAKE OTIS PKWY , ANCHORAGE AK 99507
The most recent inspection found mostly paperwork issues (employee health agreement not on file, expired test strips) that were corrected on-site, and while sanitizer concentration was briefly low it was fixed immediately. There's no current pattern of serious risks like pest infestation or repeated temperature abuse, though a past incident with improperly cold-held milk was appropriately addressed by discarding the food.
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, 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. Food employees must report the following: Symptoms: Vomiting, diarrhea, sore throat with fever, open cuts or infected wounds, jaundice. Diagnosed Illnesses: If they (or a household member) have been diagnosed with Norovirus, Typhoid Fever, Shigellosis, E. coli O157:H7 (or other STEC infections), or Hepatitis A. AMC 16.60.130(2-201.11.A) ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE INFORMATION INDICATING FOOD WORKERS HAVE BEEN PROPERLY NOTIFIED OF REPORTING REQUIREMENTS AS NOTED ABOVE. A BLANK COPY OF AN EMPLOYEE HEALTH AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE. PERSON IN CHARGE CORRECTED ON-SITE DURING THIS INSPECTION. ENSURE EMPLOYEE HEALTH AGREEMENT IS MAINTAINED ON SITE AND AVAILABLE TO INSPECTORS WHEN REQUESTED.
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, Clorine = 50 ppm if water is 75°F or less, Chlorine = 25 ppm if water is 120°F or less. ***PERSON IN CHARGE PROVIDED INSPECTOR WITH EXPIRED CHLORINE TEST STRIPS. INSPECTOR USED CURRENT CHLORINE TETS STRIPS AND OBSERVED CHLORINE SANITIZER SOLUTION IN 3 COMPARTNMENT SINK AT 25PPM. A CHLORINE SANITIZING SOLUTION SHALL BE USED WITHIN THE QUIDELINES LISTED ABOVE (50-100PPM). PERSON IN CHARGE CREATED A CHLORIEN SANITIZING SOLUTION OF 50PPM TO CORRECT THE VIOLATION ON SITE. ENSURE THAT STAFF ARE TRAINED AND A CHLORINE SANITIZING SOLTUION IS AT THE CORRECT CONCENTRATION TO EFFECTIVELY SANITIZE.
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116). A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14). ***THE PERSON IN CHARGE PROVIDED INSPECTOR WITH EXPIRED CHLORINE TEST STRIPS (5/2021). ENSURE THAT THE TEST STRIPS ARE ACQUIRED, USED AND STAFF ARE TRAINED TO ENSURE PROPER CONCENTRATION IS ACHIEVED
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 MILK IN REFRIGERATOR OUT OF COLD HOLDING TEMPERATURE REQUIREMENTS. ENSURE THAT COLD HOLDING UNITS ARE IN WORKING ORDER AND MAINTAIN FOODS TO BE COLD HELD AT 41*F OR BELOW. FACILITY DISCARDED MILK THAT HAD BEEN OPENED. UNTIL COLD HOLDING UNIT CAN KEEP COLD HOLDING TEMPERATURES OF 41*F OR BELOW FOR MILK ALL MILK OPENED NEEDS TO BE CONSUMED THAT DAY AND NOT HELD FOR NEXT DAY SERVICE.
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) ***INSPECTOR WAS NOT ABLE TO VERIFY PRESENCE OF EMPLOYEE HEALTH POLICY. INSPECTOR LEFT COPIES OF ILLWORKER POSTERS, REPORTING AGREEMENTS, AND MANAGERS RESPONSIBILITIES AT FACILITY. CONTINUE TRAINING TO ENSURE FOOD WORKERS ARE AWARE OF THE SPECIFIC SYMPTOMS AND DIAGNOSES THEY ARE REQUIRED TO REPORT TO PREVENT TRANSMISSION OF FOODBORNE ILLNESS.
No violations noted.
No violations noted.