9001 JEWEL LAKE RD 1-B , ANCHORAGE AK 99502
The most recent inspection (Nov 2025) found only a minor, corrected-on-site hot-holding lapse and paperwork/signage issues—nothing indicating ongoing contamination or pest problems. Earlier, more serious issues (improper cooling, chemical storage, pest gaps) from 2023 have since been addressed, and the 2022 inspection had no violations, showing the establishment generally responds quickly to fix problems.
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) ***PERSON IN CHARGE WAS UNABLE TO PROVIDE THE REQUIRED EMPLOYEE HEALTH POLICIES IN A VERIFIABLE WAY DURING THIS INSPECTION. A BLANK COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE AND CORRECTED ON-SITE. ENSURE ALL FOOD EMPLOYEES FOLLOW THE DIRECTIVES ABOVE.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***OBSERVED NO HANDWASHING SIGNAGE IN THE EMPLOYEE TOILET ROOM. A HANDWASHING SIGN WAS LEFT WITH THE PERSON IN CHARGE AND CORRECTED ON-SITE. ENSURE TO FOLLOW THE DIRECTIVES ABOVE.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED MASUBI (NOTED IN THE MEASURED OBSERVATION OF THIS REPORT) THAT WAS MEASURED BELOW THE HOT HOLDING THRESHOLD OF 135°F. FOOD THAT IS BEING HOT HELD AND FALLS BELOW THE ACCEPTABLE TEMPERATURE CAN BE REHEATED TO 165°F IF THE FOOD HAS BEEN OUT OF EFFECTIVE TEMPERATURE CONTROL FOR LESS THAN 2 HOURS AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND DISCARDED AFTER BEING OUT OF COMPLIANCE FOR 4 HOURS. WHEN DOING SO, TEMPERATURE NEEDS TO BE VERIFIED WITH AN INTERNAL TEMPERATURE THERMOMETER, THERE NEEDS TO BE A VERIFIABLE WAY TO TRACK THE TIME (SUCH AS A TIMER), AND THERE NEEDS TO BE WRITTEN PROCEDURES ACCESSIBLE FOR VERIFICATION BY THE REGULATORY AUTHORITY.
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 EMPLOYEE WASH HANDS IN 3 COMPARTMENT SINK. DISCUSSED WITH EMPLOYEE AND EXPLAINED THAT HANDS SHOULD ONLY BE WASHED IN DESIGNATED HANDWASHING SINKS AS DESCRIBED ABOVE.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. AMC 16.60.150(4-601.11.A) ***OBSERVED BUILD UP OF SLIME MOLD ON INTERIOR OF ICE MACHINE. ENSURE ICE MACHINE IS EMPTIED AND THOROUGHLY CLEANED ACCORDING TO MANUFACTURER SPECIFICATIONS.
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 KIMBAP ROLLS WRAPPED IN ALUMINUM FOIL STORED ON TRAY ON TOP OF CONTAINER OF ICE. ROLLS HAD AN INTERNAL TEMPERATURE OF 87*F AT 11:09AM, AND HAD BEEN PREPARED AT 11AM. CONTAINER HAD A DATE MARK LABEL INDICATING THEY WOULD BE DISCARDED ON 11/3. DISCUSSED WITH EMPLOYEE AND EXPLAINED THAT FOODS MUST BE PROPERLY COOLED TO 41*F BEFORE PLACING IN COLD STORAGE. ALTERNATIVELY TIME AS A PUBLIC HEALTH CONTROL COULD BE USED IF PROPER PROCEDURES ARE IN PLACE. EMPLOYEE UNWRAPPED ROLLS AND MOVED THEM INTO REFRIGERATOR TO CONTINUE COOLING.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***TEST STRIPS FOR QUATERNARY SANITIZER WERE NOT AVAILABLE. INSPECTOR LEFT ROLL OF APPROPRIATE TEST STRIPS AND DEMONSTRATED PROPER TESTING.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***OWNER/OPERATOR HAS NOT TAKEN THE CERTIFIED FOOD PROTECTION MANAGER COURSE. NOTIFY THIS INSPECTOR BY 8/31/23 OF ENROLLMENT IN COURSE. CONTACT CHARR OR ONE OF THE OTHER ORGANIZATIONS ABOVE TO ENROLL. The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. ***FOOD WORKER CARDS FOR EMPLOYEE ON DUTY WAS NOT AVAILABLE FOR REVIEW. ENSURE ABOVE DIRECTIVE IS FOLLOWED AND ALL FOOD WORKER CARDS ARE AVAILABLE FOR REVIEW DURING INSPECTION.
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) ***PERSON IN CHARGE WAS NOT AWARE OF THE REQUIRED SYMPTOMS AND ILLNESSES EMPLOYEES ARE REQUIRED TO REPORT. INSPECTOR LEFT COPIES OF ILLWORKER POSTERS, SYMPTOMS CARDS, AND REPORTING AGREEMENTS. ENSURE EMPLOYEES ARE PROPERLY TRAINED TO PREVENT THE TRANSMISSION OF FOODBORNE ILLNESS.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. ***NO HAND SOAP WAS AVAILABLE AT HAND WASHING SINK, ONLY HAND SANITIZER. ENSURE SOAP IS ALWAYS AVAILABLE AT HANDWASHING SINK. CORRECTED ON SITE. 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 EMPLOYEE RINSE A BLENDER LID IN DESIGNATED HANDWASHING SINK. ENSURE HANDWASHING SINK IS ONLY USED FOR HANDWASHING AND NO OTHER PURPOSE TO PREVENT POTENTIALLY CONTAMINATING UTENSILS.
Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service or single-use articles. AMC 16.60.180(7-201.11.B) ***OBSERVED SEVERAL BOTTLES OF CLEANING CHEMICALS STORED ON A RACK NEXT TO COOKING OILS AND ABOVE SINGLE SERVICE ITEMS. DISCUSSED WITH PERSON IN CHARGE, CHEMICALS WERE RELOCATED TO AN AREA BELOW THE SINK WHERE THEY WILL NOT RISK CONTAMINATING FOOD AND UTENSILS. CORRECTED ON SITE.
Outer openings of a food establishment shall be protected against the entry of insects and rodents. AMC 16.60.170(6-202.15) ***OBSERVED LARGE GAPS IN EXTERIOR DOORS OF FACILITY, AND THE EXTERIOR DOOR OF THE MALL FACILITY IS LOCATED IN. ENSURE SWEEPS OR GASKETS ARE INSTALLED TO PREVENT PESTS FROM ENTERING FACILITY.
Physical facilities shall be cleaned as often as necessary to keep them clean. AMC 16.60.170(6-501.12.A) ***OBSERVED HEAVY BUILD UP OF STICKY POWDER RESIDUE ON FLOORS OF FRONT CAFE AREA. ENSURE EQUIPMENT IS PULLED OUT AND AREA IS THOROUGHLY CLEANED.
No violations noted.