2420 C ST , ANCHORAGE AK 99503
While the February 2025 inspections uncovered serious violations (improper hot/cold holding, moldy food, no sanitizer in the dish machine, cross-contamination), the restaurant was immediately corrected on-site, took enforcement action, and passed a follow-up inspection on 2025-02-20 with zero violations, showing the problems were resolved and the facility is currently operating safely.
No violations noted.
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 ***PERSON IN CHARGE STILL DOES NOT HAVE A CURRENT CERTIFIED FOOD PROTECTION MANAGERS CARD, HOWEVER A TEST HAS BEEN SCHEDULED. FACILITY MANAGER WILL HAVE THEIR TEST COMPLETED WITHIN 60 CALENDAR DAYS OF TODAYS DATE 08 FEB 2025. ENSURE THAT ONCE CERTIFICATION IS RENEWED THAT FACILITY MANAGER(S) MAINTAIN THEIR CERTIFICATION AT ALL TIMES.
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 FOODS IN WALK-IN (BEAN-43*F, SPAM-43*F) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE (41*F). THE ONLY COOLER OUT OF COMPLIANCE WAS THE WALK-IN COOLER, WHICH WILL NOT BE IN USE UNTIL IT IS OBSERVED BY AN INSPECTOR FROM THE ANCHORAGE HEALTH DEPARTMENT AND IS NOTED TO FALL IN LINES WITH THE GUIDELINES FOR COLD HOLDING IN ACCORDANCE WITH AMC 16.60. ALL COLD HOLDING ITEMS ARE NOW BEING HELD IN COOLERS THAT ARE WITHIN COMPLIANCE. ISSUE CORRECTED ON SITE.
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) ***THE FACILITY DID IMPLEMENT A CONSUMER ADVISORY FOR THE MENU. HOWEVER, THE REMINDER WAS NOT PROPERLY PROVISIONED WITHIN THE MENU. AN EXAMPLE MENU WAS LEFT WITH THE FACILITY MANAGER. ISSUE WAS CORRECTED ON SITE.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) ***KITCHEN WALLS ARE COVERED IN GREASE LEIDEN RESIDUE. SOME OTHER OTHER NON-FOOD CONTACT SURFACES (DOOR HANDLES, SOAP DISPENSERS, PAPER TOWEL DISPENSERS, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, CABINET HANDLES, STOVES, COUNTERS, ETC.) WERE COVERED IN A BUILD UP OF GREASE, GRIME, AND DIRT. THE FACILITY CLEANED THE NON FOOD CONTACT SURFACES WELL, AND NEEDS TO CONTINUE TO CLEAN SURFACES ON A REGULAR BASIS TO MAINTAIN THE UP KEEP OF THE FACILITY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL PRESENT FOOD WORKERS. MULTIPLE FOOD WORKERS HAD OUTDATED FOOD HANDLERS CARDS THAT EXPIRED IN 2024. ENSURE THAT NECESSARY TAPS SERIES FOOD HANDLERS CARDS THAT ARE EXPIRED ARE IDENTIFIED AND THE INDICATED FOOD WORKERS OBTAIN OR SCHEDULE TO OBTAIN A FOOD HANDLERS CARD. ADDITIONALLY, IDENTIFY ANY FOOD HANDLERS WHO DO NOT HAVE NO FOOD HANDLERS CARD AT ALL AND ENSURE THAT THEY OBTAIN ONE. CREATE A TIME LINE FOR ALL TAPS SERIES CARDS TO BE OBTAINED ANS SUBMIT IT TO THE ANCHORAGE HEALTH DEPARTMENT BY THE COMPLIANCE DATE. 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 ***CERTIFIED FOOD PROTECTION MANAGER CARDS FOR FACILITY MANAGERS WERE OBSERVED AND EXPIRED IN 2024. THE FACILITY NEEDS TO HAVE A REGULARLY SCHEDULED EMPLOYEE OR MANAGER WITH A CERTIFIED FOOD PROTECTION MANAGER CARD IN ORDER TO OPERATE. FACILITY MANAGERS NEED TO RENEW CERTIFIED FOOD PROTECTION MANAGER CARDS OR SCHEDULE A TEST BY THE COMPLIANCE DATE AND SUBMIT A TIME LINE TO THE ANCHORAGE HEALTH DEPARTMENT.
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) The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) THE PERSON IN CHARGE IS RESPONSIBLE FOR MAKING FOOD EMPLOYEES AWARE OF THE REQUIREMENT TO REPORT INFORMATION, IN A VERIFIABLE WAY, REGARDING THEIR HEALTH STATUS AS IT RELATES TO DISEASES THAT ARE TRANSMITTED BY FOOD. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo ) BY ALL FOOD EMPLOYEES IS SATISFACTORY TO MEET THIS REQUIREMENT. REGULAR REVIEW OF REPORTABLE ILLNESS/SYMPTOMS AND PROPER REPORTING WILL HELP REDUCE THE LIKELIHOOD THAT CERTAIN VIRAL AND BACTERIAL AGENTS WILL BE TRANSMITTED FROM INFECTED FOOD EMPLOYEES INTO FOOD. ***THE REPORTABLE SYMPTOMS AND DIAGNOSED ILLNESS ARE AS FOLLOWS: VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, OPEN CUTS OR INFECTED WOUNDS, JAUNDICE. DIAGNOSED (OR A HOUSEHOLD MEMBER THAT HAS BEEN DIAGNOSED) WITH NOROVIRUS, TYPHOID FEVER, SHIGELLOSIS, E.COLI O157:H7 OR OTHER STEC INFECTION, OR HEPATITIS A. ***FACILITY DID NOT HAVE AN ANY EMPLOYEE HEALTH POLICY IN PLACE THAT ADHERED TO THE ABOVE GUIDELINES. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
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) ***THERE WAS NO SIGNAGE POSTED AT HANDWASHING STATIONS IN FACILITY. ENSURE THAT THERE ARE SIGNS TO SHOW THAT DESIGNATED SINKS ARE FOR HANDWASHING ONLY. ***THERE WAS NO SIGNAGE IN EMPLOYEE RESTROOM TO INDICATE THAT EMPLOYEES NEEDED TO WASH THEIR HANDS BEFORE RETURNING TO WORK. ENSURE THAT THERE IS SIGNAGE POSTED REMINDING EMPLOYEES TO WASH THEIR HANDS AFTER USING THE RESTROOM. Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) ***HANDWASHING STATIONS IN KITCHEN WERE NOT STOCKED WITH PAPER TOWELS, OR A SIMILAR APPARATUS, FOR HAND DRYING AFTER WASHING HANDS. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE. 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. ***OBSERVED HANDWASHING STATION BEING UTILIZED BY FOOD WORKERS FOR HANDWASHING HAVE NO ANTISEPTIC SOAP AVAILABLE IN DISPENSER. ENSURE THAT SOAP DISPENSERS REMAIN STOCKED WITH HAND SOAP AT ALL TIMES.
Food shall be safe, unadulterated, and honestly presented. AMC 16.60.140(3-101.11) ***FOOD ITEMS STORED IN WALK-IN COOLER WAS OBSERVED TO HAVE VISIBLE MOLD. FOOD CONSISTING OF IN WHOLE OR PART THAT IS PUTRID OR DECOMPOSED IS UNFIT FOR CONSUMPTION. FOOD WAS DISCARDED. ENSURE THAT FOOD WORKERS ARE TRAINED TO STORE FOODS IN A MANNER TO WOULD ENSURE THAT FOODS ARE UTILIZED BEFORE THEY BECOME UNFIT FOR CONSUMPTION. CORRECTED ON SITE.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11. A) ***OBSERVED THE STORAGE OF RAW STEAK AND RAW GROUND BEEF ABOVE READY TO EAT FOOD. THE STORAGE OF RAW MEAT ABOVE UNCOVERED READY TO EAT FOOD (PUDDING) CAN LEAD TO CROSS CONTAMINATION DUE TO DRIPPAGE. ORGANIZE THE COOLER SO THAT CROSS CONTAMINATION FROM DRIPPAGE IS BE PREVENTED BY THE COMPLIANCE DATE.
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 Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***MEASURED THE CONCENTRATION OF WAREWASHING MACHINE SANITIZING SOLUTION AT 0PPM DURING THIS INSPECTION. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED AND TESTED BEFORE FURTHER USE. FACILITY DOES NOT HAVE A 3 COMPARTMENT SINK TO USE AS AN ALTERNATIVE TO A WAREWASHING MACHINE. BEFORE FACILITY CAN BE REOPENED, THE FACILITY NEEDS AN EFFECTIVE METHOD OF SANITIZING THE FOOD CONTACT SURFACES IN THE FACILITY. REPAIR WAREWASHING MACHINE AS SOON AS POSSIBLE AND INFORM THE ANCHORAGE HEALTH DEPARTMENT ONCE COMPLETE.
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 BEANS-128*F, SALSA-126*F, AND GRAVY-127*F THAT WERE 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 AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND 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. FOODS INDICATED PREVIOUSLY WERE DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE.
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 RAW SHELL EGGS-60*F, HOME FRIES-45*F, DELI ROAST BEEF-47*F, CHOOPED ONIONS-46*F, CHOPPED PEPPERS-47*F, SAUSAGE LINKS-54*F, DICED TOMATO-48*F AND CHILI-44*F THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE. CORRECTED ON SITE.
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17. A) Potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17. B) ***THERE WAS NO DATE MARKING ANYWHERE IN THE FACILITY. OBSERVED MULTIPLE FOOD ITEMS BOTH IN THE WALK-IN, PREP AREA, AND OTHER TEMPERATURE CONTROL UNITS, THAT REQUIRED DATE MARKING IN ACCORDANCE WITH THE GUIDANCE ABOVE.
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) ***THERE WAS NO CONSUMER ADVISORY ON DISPLAY IN FACILITY INDICATING POTENTIALLY DANGEROUS FOODS AND COMPLYING WITH THE ABOVE GUIDELINES. ENSURE THAT WITH ALL FOODS IDENTIFIED ABOVE, THAT THE ABOVE GUIDANCE ON CONSUMER ADVISORIES IS ADHERED TO. BEEF BURGER AND STEAKS ARE INDICATED IN MENU TO BE "COOKED TO YOUR LIKING" CREATE OR ADOPT A CONSUMER ADVISORY FOR THE ITEMS REQUIRED (READY TO EAT RAW OR UNDERCOOKED FOODS: BURGERS/STEAKS/EGGS) BY THE COMPLIANCE DATE.
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 MULTIPLE CLEANING CHEMICALS STORED IN TANDEM WITH DRY STORAGE GOODS. CHEMICALS WERE STORED NEXT TO AND ABOVE DRY STORAGE GOODS THAT WERE NO PROTECTED FROM DRIPPAGE OR OTHER ENVIRONMENTAL FACTORS. ENSURE THAT FACILITY REORGANIZES THE GOODS SO THAT THE CHEMICALS ARE PROPERLY STORED.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14. B) ***OBSERVED MULTIPLE DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED UTENSILS UTILIZED TO HANDLE FOOD BEING STORED ON NON-SANITIZED, NON FOOD CONTACT SURFACES ENSURE WHEN STORING IN USE UTENSILS THAT THEY ARE STORED FOLLOWING ONE THE METHODS CITED ABOVE.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) ***KITCHEN WALLS ARE COVERED IN GREASE LAIDDEN RESIDUE. OTHER NON-FOOD CONTACT SURFACES (DOOR HANDLES, SOAP DISPENSERS, PAPER TOWEL DISPENSERS, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, CABINET HANDLES, STOVES, COUNTERS, ETC.) WERE COVERED IN A BUILD UP OF GREASE, GRIME, AND DIRT. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE HOLES IN CEILING OF FACILITY NEAR THE WARE WASHING AREA AND THE WALK-IN COOLER. ENSURE THAT CEILING OF THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. AMC 16.60.170(6-202.11. A) ***OBSERVED UNCOVERED FLORESCENT LIGHTS ABOVE DRY STORAGE AND CLEAN UTENSIL AREA. ENSURE THAT ALL NON-SHATTER PROOF GLASS IS COVERED BY A SHIELD TO PROTECT FOOD AND/OR FOOD CONTACT SURFACES IN THE EVENT THE BULB SHATTERS.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL PRESENT FOOD WORKERS. MULTIPLE FOOD WORKERS HAD OUTDATED FOOD HANDLERS CARDS THAT EXPIRED IN 2024. ENSURE THAT NECESSARY TAPS SERIES FOOD HANDLERS CARDS THAT ARE EXPIRED ARE IDENTIFIED AND THE INDICATED FOOD WORKERS OBTAIN OR SCHEDULE TO OBTAIN A FOOD HANDLERS CARD. ADDITIONALLY, IDENTIFY ANY FOOD HANDLERS WHO DO NOT HAVE NO FOOD HANDLERS CARD AT ALL AND ENSURE THAT THEY OBTAIN ONE. CREATE A TIME LINE FOR ALL TAPS SERIES CARDS TO BE OBTAINED ANS SUBMIT IT TO THE ANCHORAGE HEALTH DEPARTMENT BY THE COMPLIANCE DATE. 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 ***CERTIFIED FOOD PROTECTION MANAGER CARDS FOR FACILITY MANAGERS WERE OBSERVED AND EXPIRED IN 2024. THE FACILITY NEEDS TO HAVE A REGULARLY SCHEDULED EMPLOYEE OR MANAGER WITH A CERTIFIED FOOD PROTECTION MANAGER CARD IN ORDER TO OPERATE. FACILITY MANAGERS NEED TO RENEW CERTIFIED FOOD PROTECTION MANAGER CARDS OR SCHEDULE A TEST BY THE COMPLIANCE DATE AND SUBMIT A TIME LINE TO THE ANCHORAGE HEALTH DEPARTMENT.
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) The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) THE PERSON IN CHARGE IS RESPONSIBLE FOR MAKING FOOD EMPLOYEES AWARE OF THE REQUIREMENT TO REPORT INFORMATION, IN A VERIFIABLE WAY, REGARDING THEIR HEALTH STATUS AS IT RELATES TO DISEASES THAT ARE TRANSMITTED BY FOOD. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo ) BY ALL FOOD EMPLOYEES IS SATISFACTORY TO MEET THIS REQUIREMENT. REGULAR REVIEW OF REPORTABLE ILLNESS/SYMPTOMS AND PROPER REPORTING WILL HELP REDUCE THE LIKELIHOOD THAT CERTAIN VIRAL AND BACTERIAL AGENTS WILL BE TRANSMITTED FROM INFECTED FOOD EMPLOYEES INTO FOOD. ***THE REPORTABLE SYMPTOMS AND DIAGNOSED ILLNESS ARE AS FOLLOWS: VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, OPEN CUTS OR INFECTED WOUNDS, JAUNDICE. DIAGNOSED (OR A HOUSEHOLD MEMBER THAT HAS BEEN DIAGNOSED) WITH NOROVIRUS, TYPHOID FEVER, SHIGELLOSIS, E.COLI O157:H7 OR OTHER STEC INFECTION, OR HEPATITIS A. ***FACILITY DID NOT HAVE AN ANY EMPLOYEE HEALTH POLICY IN PLACE THAT ADHERED TO THE ABOVE GUIDELINES. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
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) ***THERE WAS NO SIGNAGE POSTED AT HANDWASHING STATIONS IN FACILITY. ENSURE THAT THERE ARE SIGNS TO SHOW THAT DESIGNATED SINKS ARE FOR HANDWASHING ONLY. ***THERE WAS NO SIGNAGE IN EMPLOYEE RESTROOM TO INDICATE THAT EMPLOYEES NEEDED TO WASH THEIR HANDS BEFORE RETURNING TO WORK. ENSURE THAT THERE IS SIGNAGE POSTED REMINDING EMPLOYEES TO WASH THEIR HANDS AFTER USING THE RESTROOM. Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) ***HANDWASHING STATIONS IN KITCHEN WERE NOT STOCKED WITH PAPER TOWELS, OR A SIMILAR APPARATUS, FOR HAND DRYING AFTER WASHING HANDS. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE. 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. ***OBSERVED HANDWASHING STATION BEING UTILIZED BY FOOD WORKERS FOR HANDWASHING HAVE NO ANTISEPTIC SOAP AVAILABLE IN DISPENSER. ENSURE THAT SOAP DISPENSERS REMAIN STOCKED WITH HAND SOAP AT ALL TIMES.
Food shall be safe, unadulterated, and honestly presented. AMC 16.60.140(3-101.11) ***FOOD ITEMS STORED IN WALK-IN COOLER WAS OBSERVED TO HAVE VISIBLE MOLD. FOOD CONSISTING OF IN WHOLE OR PART THAT IS PUTRID OR DECOMPOSED IS UNFIT FOR CONSUMPTION. FOOD WAS DISCARDED. ENSURE THAT FOOD WORKERS ARE TRAINED TO STORE FOODS IN A MANNER TO WOULD ENSURE THAT FOODS ARE UTILIZED BEFORE THEY BECOME UNFIT FOR CONSUMPTION. CORRECTED ON SITE.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11. A) ***OBSERVED THE STORAGE OF RAW STEAK AND RAW GROUND BEEF ABOVE READY TO EAT FOOD. THE STORAGE OF RAW MEAT ABOVE UNCOVERED READY TO EAT FOOD (PUDDING) CAN LEAD TO CROSS CONTAMINATION DUE TO DRIPPAGE. ORGANIZE THE COOLER SO THAT CROSS CONTAMINATION FROM DRIPPAGE IS BE PREVENTED BY THE COMPLIANCE DATE.
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 Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***MEASURED THE CONCENTRATION OF WAREWASHING MACHINE SANITIZING SOLUTION AT 0PPM DURING THIS INSPECTION. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED AND TESTED BEFORE FURTHER USE. FACILITY DOES NOT HAVE A 3 COMPARTMENT SINK TO USE AS AN ALTERNATIVE TO A WAREWASHING MACHINE. BEFORE FACILITY CAN BE REOPENED, THE FACILITY NEEDS AN EFFECTIVE METHOD OF SANITIZING THE FOOD CONTACT SURFACES IN THE FACILITY. REPAIR WAREWASHING MACHINE AS SOON AS POSSIBLE AND INFORM THE ANCHORAGE HEALTH DEPARTMENT ONCE COMPLETE.
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 BEANS-128*F, SALSA-126*F, AND GRAVY-127*F THAT WERE 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 AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND 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. FOODS INDICATED PREVIOUSLY WERE DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE.
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 RAW SHELL EGGS-60*F, HOME FRIES-45*F, DELI ROAST BEEF-47*F, CHOOPED ONIONS-46*F, CHOPPED PEPPERS-47*F, SAUSAGE LINKS-54*F, DICED TOMATO-48*F AND CHILI-44*F THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE. CORRECTED ON SITE.
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17. A) Potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17. B) ***THERE WAS NO DATE MARKING ANYWHERE IN THE FACILITY. OBSERVED MULTIPLE FOOD ITEMS BOTH IN THE WALK-IN, PREP AREA, AND OTHER TEMPERATURE CONTROL UNITS, THAT REQUIRED DATE MARKING IN ACCORDANCE WITH THE GUIDANCE ABOVE.
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) ***THERE WAS NO CONSUMER ADVISORY ON DISPLAY IN FACILITY INDICATING POTENTIALLY DANGEROUS FOODS AND COMPLYING WITH THE ABOVE GUIDELINES. ENSURE THAT WITH ALL FOODS IDENTIFIED ABOVE, THAT THE ABOVE GUIDANCE ON CONSUMER ADVISORIES IS ADHERED TO. BEEF BURGER AND STEAKS ARE INDICATED IN MENU TO BE "COOKED TO YOUR LIKING" CREATE OR ADOPT A CONSUMER ADVISORY FOR THE ITEMS REQUIRED (READY TO EAT RAW OR UNDERCOOKED FOODS: BURGERS/STEAKS/EGGS) BY THE COMPLIANCE DATE.
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 MULTIPLE CLEANING CHEMICALS STORED IN TANDEM WITH DRY STORAGE GOODS. CHEMICALS WERE STORED NEXT TO AND ABOVE DRY STORAGE GOODS THAT WERE NO PROTECTED FROM DRIPPAGE OR OTHER ENVIRONMENTAL FACTORS. ENSURE THAT FACILITY REORGANIZES THE GOODS SO THAT THE CHEMICALS ARE PROPERLY STORED.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14. B) ***OBSERVED MULTIPLE DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED UTENSILS UTILIZED TO HANDLE FOOD BEING STORED ON NON-SANITIZED, NON FOOD CONTACT SURFACES ENSURE WHEN STORING IN USE UTENSILS THAT THEY ARE STORED FOLLOWING ONE THE METHODS CITED ABOVE.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) ***KITCHEN WALLS ARE COVERED IN GREASE LAIDDEN RESIDUE. OTHER NON-FOOD CONTACT SURFACES (DOOR HANDLES, SOAP DISPENSERS, PAPER TOWEL DISPENSERS, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, CABINET HANDLES, STOVES, COUNTERS, ETC.) WERE COVERED IN A BUILD UP OF GREASE, GRIME, AND DIRT. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE HOLES IN CEILING OF FACILITY NEAR THE WARE WASHING AREA AND THE WALK-IN COOLER. ENSURE THAT CEILING OF THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. AMC 16.60.170(6-202.11. A) ***OBSERVED UNCOVERED FLORESCENT LIGHTS ABOVE DRY STORAGE AND CLEAN UTENSIL AREA. ENSURE THAT ALL NON-SHATTER PROOF GLASS IS COVERED BY A SHIELD TO PROTECT FOOD AND/OR FOOD CONTACT SURFACES IN THE EVENT THE BULB SHATTERS.
No violations noted.
No violations noted.