185 RIDGELINE LP , ANCHORAGE AK 99501
The most recent inspection (2026) found no violations, and while a 2025 inspection noted a temperature and sanitizer concentration issue, both were corrected on the spot and haven't recurred since. The overall history shows a well-managed establishment with no ongoing food-safety risks.
No violations noted.
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 TWO COVERED BOWLS OF VANILLA YOGURT IN THE REFRIGERATOR THAT WERE AT 51*F. PERSON IN CHARGE DISCARDED THE FOOD WHILE INSPECTOR WAS PRESENT. ENSURE ALL POTENTIALLY HAZARDOUS FOOD IS MAINTAINED AS DIRECTED ABOVE.
Use sanitizer at proper concentration, sanitizer in high concentrations may leave a toxic residue. AMC 16.60.570 B4 **OBSERVED A CHLORINE-BASED SANITIZING SOLUTION USED IN THE 3-COMPARTMENT SINK THAT WHEN MEASURED WITH CHLORINE-BASED TEST STRIPS WAS AT A CONCENTRATION OF OVER 200PPM. SANITIZING SOLUTIONS MUST BE MADE TO THE PROPER CONCENTRATION FOR THE TYPE OF SANITIZING SOLUTION BEING USED. ENSURE CHLORINE-BASED SANITIZING SOLUTION IS MADE AND MAINTAINED AT A CONCENTRATION OF 50-100PPM. **PERSON IN CHARGE CORRECTED THE SANITIZING SOLUTION WHILE INSPECTOR WAS ON-SITE. NEWLY MADE SANITIZIN SOLUTION WAS MEASURED AT 50-100PPM.
No violations noted.
No violations noted.
No violations noted.
No violations noted.