607 W NORTHERN LIGHTS BLVD 2 , ANCHORAGE AK 99503
The most recent inspection (March 2026) only found minor, quickly-corrected issues like an empty soap dispenser and a missing grease receipt—nothing indicating active contamination or unsafe food handling. Past issues like improper bleach concentration have since been resolved, and current findings are administrative rather than immediate health risks.
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 NO SOAP AT THE HANDWASH SINK AT THE TIME OF THIS INSPECTION. PERSON IN CHARGE WAS INSTRUCTED TO REFILL THE SOAP DISPENSER. ENSURE HANDWASH STATIONS ARE PROPERLY PROVISIONED AT ALL TIMES TO PROMOTE HANDWASHING AND THE ABOVE GUIDANCE IS FOLLOWED. CORRECTED ON SITE.
The grease interceptor, if installed, must be maintained at the time interval specified in the current version of the Anchorage Wastewater Utility Tariff for Wastewater Service. If no specific interval is specified in the Tariff for Wastewater Service, grease interceptors must then be serviced at least quarterly or as often as necessary in accordance with AMC 23.25.1014.1 - Grease interceptors. Permit holder must make grease interceptor maintenance records available to an inspector upon request. AMC 16.60.160(5-402.10) Section 5-203.13 of the 2013 FDA Model Food Code shall not apply to a mobile food unit or kiosk. ***PROVIDE A CURRENT RECEIPT SHOWING SERVICE IN THE LAST 4 MONTHS. ENSURE THAT MAINTENANCE RECORDS ARE AVAILABLE AS DIRECTED ABOVE.
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. ***FACILITY MANAGER WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ANY OF THE FOOD WORKERS PRESENT. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL FOOD WORKERS.
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 EMPLOYEE HEALTH POLICY 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.
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.
Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. AMC 16.60.170(6-202.12) ***GRIME BUILDUP ON THE CEILING TILES AROUND THE VENTILATION SYSTEM CEILING DIFFUSER DIRECTLY ABOVE FOOD PREPARATION AREA. ENSURE THAT THE VENTILATION SYSTEM REMAINS IN GOOD REPAIR AND FREE OF GRIME TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES. 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 WAREWASHING 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 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.
Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. AMC 16.60.180(7-202.12.A.2) ***THE PERSON IN CHARGE INDICATED THAT CLOROX CLEANER BLEACH (COMMERCIALLY CONCENTRATED BLEACH SOLUTION) IS USED TO SANITIZE WORK SURFACES/FOOD CONTACT SURFACES. THIS PRODUCT IS NOT INTEND FOR USE IN KITCHEN FOR WORK SURFACES/FOOD CONTACT SURFACES. TEST STRIPS INDICATE THAT SOLUTION IS AT A LEVEL HIGHER THAN TEST STRIPS ARE CAPABLE OF MEASURING. TYPICALLY CHLORINE BLEACH IS CONCENTRATED TO 10,000PPM, WELL ABOVE THE 50-100PPM NEEDED TO PROPERLY SANITIZE. THIS WILL LEAVE A TOXIC RESIDUE ON SURFACES THAT CAN BE TRANSFERRED TO FOODS THAT COME IN CONTACT WITH THEM. DISCONTINUE USE OF THIS PRODUCT. UTILIZE REGULAR UNSCENTED BLEACH AND VERIFY CONCENTRATION IS MAINTAINED AT 50-100PPM WITH APPROPRIATE TEST STRIPS.
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.
Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. AMC 16.60.180(7-202.12.A.2) ***THE PERSON IN CHARGE INDICATED THAT CLOROX CLEANER BLEACH (COMMERCIALLY CONCENTRATED BLEACH SOLUTION) IS USED TO SANITIZE WORK SURFACES/FOOD CONTACT SURFACES. THIS PRODUCT IS NOT INTEND FOR USE IN KITCHEN FOR WORK SURFACES/FOOD CONTACT SURFACES. TEST STRIPS INDICATE THAT SOLUTION IS AT A LEVEL HIGHER THAN TEST STRIPS ARE CAPABLE OF MEASURING. TYPICALLY CHLORINE BLEACH IS CONCENTRATED TO 10,000PPM, WELL ABOVE THE 50-100PPM NEEDED TO PROPERLY SANITIZE. THIS WILL LEAVE A TOXIC RESIDUE ON SURFACES THAT CAN BE TRANSFERRED TO FOODS THAT COME IN CONTACT WITH THEM. DISCONTINUE USE OF THIS PRODUCT. UTILIZE REGULAR UNSCENTED BLEACH AND VERIFY CONCENTRATION IS MAINTAINED AT 50-100PPM WITH APPROPRIATE TEST STRIPS.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. AMC 16.60.150(4-603.12.A) ***ACQUIRE AND ENSURE THAT FOOD WORKERS ARE USING CHEMICAL TEST STRIPS TO VERIFY PROPER CONCENTRATION OF SANITIZING SOLUTION USED ON FOOD CONTACT SURFACES.