1178 N MULDOON RD , ANCHORAGE AK 99504
The most recent inspection (June 2026) found no violations at all, and prior issues—like a blocked handwash sink, weak sanitizer, and a cold-holding temperature lapse—were promptly corrected and haven't recurred. There's no ongoing pattern of serious food-safety risk, so it should be safe to eat here.
No violations noted.
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 HANDWASH SINK PARTIALLY BLOCKED BY RACK AND A CHEMICAL BOTTLE IN THE BACK OF FACILITY BY THE PREP AREA. PERSON IN CHARGE MOVED THESE ITEMS TO THEIR PROPER LOCATION. ENSURE HANDWASH SINKS REMAIN UNOBSTRUCTED TO PROMOTE PROPER HANDWASHING. 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) ***OBSERVED SANITIZER BUCKET OF QUAT BASED SANITIZER IN ACTIVE USE IN THE PREP AREA THAT MEASURED AT 0 PPM. PERSON IN CHARGE INSTRUCTED FOOD WORKER TO REPLACE THE BUCKET. ENSURE THAT WHEN UTILIZING QUAT BASED SANITIZER THAT IT REMAINS WITHIN THE SPECIFICATIONS SET BY THE MANUFACTURE. 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 TCS ( TIME/TEMPERATURE CONTROL FOR SAFETY)FOODS IN WALK-IN COOLER AND MAKE LINE OUT OF TEMPERATURE COMPLIANCE. ENSURE THAT FOODS TO BE HELD COLD ARE 41*F OR BELOW AS DIRECTED ABOVE TO PREVENT BACTERIAL GROWTH THAT CAN CAUSE FOOD BORNE ILLNESS.
No violations noted.
No violations noted.