2836 KIMBERLIE CT , ANCHORAGE AK 99508
Recent inspections show only minor, quickly corrected issues—a handwashing sink blocked by toys (fixed on the spot) and a dish machine temperature problem that was addressed with manual sanitizing until fixed. No signs of contamination, pests, or unsafe food temperatures, so it's reasonably safe to eat here.
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 HANDWASHING STATION FILLED WITH RUBBER TOYS DURING THIS INSPECTION. HANDWASHING STATIONS THAT ARE LABELED AS SUCH SHOULD ONLY BE USED FOR THE SOLE PURPOSE OF HANDWASHING. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO AT ALL TIMES. PERSON IN CHARGE WAS INFORMED. CORRECTED ON SITE.
The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: (1) For a stationary rack, single temperature machine, 165°F; or (2) For all other machines, 180°F. AMC 16.60.150(4-501.112.A) THE DISH MACHINE INTERNAL TEMPERATURE WAS MEASURED AT 152*F MAX AFTER THREE CYCLES. THE TEMP GAUGE SHOWED 177-192*F. ENSURE THE INTERNAL TEMPERATURE OF THE HOT WATER RINSE IS AT LEAST 160*F. UNTIL IT IS VERIFIED, DISHES AND UTENSILS MAYBE WASHED AND RINSED IN THE DISH MACHINE, BUT MUST BE MANUALLY SANITIZED IN A CHLORINE SOLUTION THAT MEASURES BETWEEN 50 AND 100PPM OR OTHER CHEMICAL MEANS.
No violations noted.
No violations noted.