403 W NORTHERN LIGHTS BLVD , ANCHORAGE AK 9903
The most recent inspection only found administrative/paperwork issues—missing food worker card documentation, no signed health policy agreement, missing handwash signage, water sample paperwork, and cracked flooring—none of which indicate active contamination, unsafe food temperatures, or pest problems. Prior inspections had no violations at all, suggesting generally good food safety practices.
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. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE A FOOD WORKER CARD DURING THIS INSPECTION. ENSURE THAT ALL FOOD WORKERS HAVE FOOD WORKER CARDS WITHIN 21 DAYS OF BEING HIRED. ENSURE THE ONLY GO TO THE WWW.MUNI.ORG/FOODCARD OR https://tapseries.com/courses/foodhandler/description/akan WEBSITE TO TAKE THE APPROVED TEST. HAVE ALL FOOD WORKER CARDS AVAILABLE ON SITE FOR VERIFICATION WHEN REQUESTED BY INSPECTORS
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) 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 AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS 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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE AN EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT DURING THIS INSPECTION. A BLANK COPY WAS LEFT WITH THE PERSON IN CHARGE AND CORRECTED ON-SITE. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.****
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 SIGNANGE BY THE HANDSINK. A HANDWASHING SIGNAGE WAS LEFT WITH THE PERSON IN CHARGE. ENSURE TO FOLLOW THE DIRECTIVES ABOVE.
The operator of a permitted food establishment not directly connected to a water supply and subject to 18 AAC 80 shall take the following actions at least annually or, for food establishments operating seasonally, prior to opening: 1. Superchlorinate each potable water tank for at least two (2) hours with fifty (50) ppm chlorine solution; 2. Drain, thoroughly rinse, and refill the tank; 3. Submit samples of potable water being used in the facility to a certified laboratory for coliform analysis every twelve (12) month during operation; and 4. Forward a copy of the coliform analysis report to the department within five (5) days of receiving the results of the analysis. AMC 16.60.200.B Note: SOME approved labs include: Analytica International - 258-2155 SGS Environmental Services - 562-2343 TestAmerica-Anchorage - 563-9200 ***WATER SAMPLING NEEDS TO BE PERFORMED AT LEAST ONCE A YEAR. ENSURE IF SAMPLING HAS NOT BEEN COMPLETED WITHIN THE YEAR, IT IS SAMPLED AND COPIES ARE FORWARDED TO THIS INSPECTOR BY THE DUE DATE NOTED ON THIS INSPECTION AND A COPY IS MAINTAINED AT THE ESTABLISHMENT FOR REVIEW DURING INSPECTION.
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. AMC 16.60.170(6-101.11) ***OBSERVED CRACKED FLOOR LINOLEUM OVER EXPOSED WOOD FLOORS. ENSURE THAT ALL CRACKED FLOORING IS REPLACED WITH DURABLE FLOORING DESIGNED AND CONSTRUCTED TO BE SMOOTH AND EASILY CLEANABLE.***
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.