1200 W NORTHERN LIGHTS BLVD F , ANCHORAGE AK 99503
The most recent inspection found a brief cold-holding lapse (bacon and beef out of temp for about an hour), but staff caught it within the safe time window and corrected it on-site with no lasting risk. Older issues were mostly administrative (missing manager certification, unlabeled bins, scoop storage) rather than signs of ongoing contamination or unsafe practices, so it's reasonable to eat here.
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 COOKED BACON AND COOKED GROUND BEEF STORED IN PREP COOLERS WITHIN THE FACILITY IN THE KITCHEN. ALL TCS (TIME/TEMPERATURE CONTROLLED FOR SAFETY) FOODS MUST BE COLD HELD AT 41*F OR BELOW AT ALL TIMES. PERSON IN CHARGE INDICATED THE ITEMS HAVE BEEN IN THE COLD HOLDING UNIT FOR 1 HOUR. THE WALK-IN COOLER IS THE STORAGE UNIT FOR OVERNIGHT STORAGE OF THESE FOODS AND ALL FOODS IN THE WALK-IN COOLER WERE WITHIN COMPLIANCE. THE FOOD IS STILL WITHIN THE 2 HOUR WINDOW TO BE RAPIDLY COOLED WITHIN THE NEXT HOUR OR SERVED WITHIN THE NET 4 HOURS. THESE FOODS WERE IMPROPERLY COLD HELD (HELD ABOVE 41*F) AND WILL BE USED OR DISCARDED IN THE NEXT 4 HOURS OR RAPIDLY COOLED. PLAN OF ACTION WILL BE MADE BY PERSON IN CHARGE AND NO FURTHER ACTION IS REQUIRED. CORRECTED ON SITE.
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 WAS UNABLE TO PROVIDE A CERTIFIED FOOD PROTECTION MANAGER CARD FOR ANY WORKER/MANAGER ON OR OFF SITE. PERSON IN CHARGE INDICATED THAT NO ONE IN THE FACILITY CURRENTLY POSSESSES A CERTIFIED FOOD PROTECTION MANAGER CARD. ENSURE THAT A CERTIFIED FOOD PROTECTION MANAGER CARD IS ACQUIRED BY SOMEONE WHOM FREQUENTS THE FACILITY AND CAN OVERSEE FOOD SAFETY ON A REGULAR BASIS BY THE COMPLIANCE DATE. IF A CERTIFIED FOOD PROTECTION MANAGER CARD CANNOT BE OBTAINED BY THE DATE SPECIFIED, THEN FACILITY MANAGER MUST CONTACT THE ANCHORAGE HEALTH DEPARTMENT, NO LATER THAN THE COMPLIANCE DATE, WITH A SCHEDULED DATE AND/OR PROOF OF PAYMENT FOR CERTIFICATION EXAM.
Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. AMC 16.60.140(3-302.12) ***OBSERVED MULTIPLE UNLABELED, UNCOVERED LARGE STORAGE BINS WITH UNIDENTIFIED POWDERS. ENSURE WHEN REPACKAGING BULK ITEMS THAT ARE NOT EASILY IDENTIFIED THAT THEY ARE PROPERLY LABELED WITH THE COMMON NAME OF THE SOURCE SUBSTANCE.
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 SCOOPS BEING USED FOR FLOUR, SUGAR, ETC. THESE SCOOPS WERE STORED SO THAT THE HANDLES WERE SUBMERGED IN THE SOURCE SUBSTANCES. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO.