3395 E TUDOR RD , ANCHORAGE AK 99507
The most recent inspections (Dec 2025 complaint, Mar 2025 reinspection, and Aug 2025 regular/complaint) found no or only minor issues like a missing paper towel dispenser and a small door gap—quickly corrected and not signs of active contamination. The more serious findings (pest-damaged food package, an expired ready-to-eat item, handwashing lapses) were from January 2025 and have since been resolved, so current risk appears low.
No violations noted.
***OBSERVED THE HANDWASH STATION CLOSEST TO THE WAREWASH STATION WAS NOT SUPPLIED WITH DISPOSABLE PAPER TOWELS. FOOD WORKER TOOK CORRECTIVE ACTION UPON SEEING NO PAPER TOWELS DISPENSING. PERSON IN CHARGE INDICATED THAT THIS SPECIFIC AUTO DISPENSER HAS NOT BEEN WORKING CORRECTLY. ENSURE THE PAPER TOWEL DISPENSER IS REPAIRED OR AN ADEQUATE REPLACEMENT IS PLACED AT THIS HANDWASH STATION TO PROVIDE DISPOSABLE TOWELS FOR DRYING HANDS.
***OBSERVED VISIBLE DAYLIGHT AT THE BOTTOM OF THE SERVICE DOOR IN THE REAR OF FACILITY. REPAIR THE BOTTOM OF THE DOOR WITH A DOOR SWEEP, BRUSH, OR SOME OTHER FORM OF MATERIAL THAT WILL SEAL THE DOOR PROPERLY TO PREVENT THE ENTRY OF INSECTS OR RODENTS. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) ***OBSERVED THE HANDWASH STATION CLOSEST TO THE WAREWASH STATION WAS NOT SUPPLIED WITH DISPOSABLE PAPER TOWELS. FOOD WORKER TOOK CORRECTIVE ACTION UPON SEEING NO PAPER TOWELS DISPENSING. PERSON IN CHARGE INDICATED THAT THIS SPECIFIC AUTO DISPENSER HAS NOT BEEN WORKING CORRECTLY. ENSURE THE PAPER TOWEL DISPENSER IS REPAIRED OR AN ADEQUATE REPLACEMENT IS PLACED AT THIS HANDWASH STATION TO PROVIDE DISPOSABLE TOWELS FOR DRYING HANDS.
Outer openings of a food establishment shall be protected against the entry of insects and rodents. AMC 16.60.170(6-202.15) ***OBSERVED VISIBLE DAYLIGHT AT THE BOTTOM OF THE SERVICE DOOR IN THE REAR OF FACILITY. REPAIR THE BOTTOM OF THE DOOR WITH A DOOR SWEEP, BRUSH, OR SOME OTHER FORM OF MATERIAL THAT WILL SEAL THE DOOR PROPERLY TO PREVENT THE ENTRY OF INSECTS OR RODENTS. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
No violations noted.
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.
Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in any activity that contaminates the hands. AMC 16.60.130(2-301.14) ***OBSERVED A FOOD WORKER ENTER THE KITCHEN AND BEGIN WORKING WITHOUT FIRST PROPERLY WASHING THEIR HANDS. ENSURE THAT HANDWASHING OCCURS WITHIN THE GUIDELINES ABOVE TO HELP PREVENT FOODBORNE ILLNESS. ADHERE TO THE ABOVE GUIDELINES BY THE COMPLIANCE DATE.
Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) ***HANDWASHING STATIONS IN KITCHEN WERE NOT STOCKED WITH PAPER TOWELS, OR A SIMILAR APPARATUS, FOR HAND DRYING AFTER WASHING HANDS. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE. ISSUE WAS CORRECTED ON SITE. 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 HANDWASHING STATION BEING UTILIZED BY FOOD WORKERS FOR HANDWASHING HAVE NO ANTISEPTIC SOAP AVAILABLE IN DISPENSER. ENSURE THAT SOAP DISPENSERS REMAIN STOCKED WITH HAND SOAP AT ALL TIMES.
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. AMC 16.60.140(3-202.15) ***OBSERVED BAG OF POTATO WEDGES IN FACILITY THAT HAD A COMMERCIAL BAG THAT WAS COMPROMISED. IT APPEARED TO HAVE BEEN COMPROMISED BY PESTS AND THE READY TO EAT FOOD WAS EXPOSED TO THE OUTSIDE ENVIRONMENT. PACKAGE WAS INDICATED TO BE DISPOSED OF BY THE PERSON IN CHARGE. ENSURE THAT REGULAR CHECKS ARE MADE AND FOOD IS STORED PROPERLY IN ORDER TO MAINTAIN PACKAGE INTEGRITY.
Date marked, ready-to-eat, potentially hazardous food that is past the maximum 7 days shall be discarded. AMC 16.60.140(3-501.18.A) Hard Cheese exempt from date marking: Asadero, Abertam, Appenzeller, Asiago medium or old, Bra, Cheddar, Christalinna, Colby, Cotija Anejo, Cotija, Coon, Derby, Emmentaler, English Dairy, Gex (blue veined), Gloucester, Gjetost, Gruyere, Herve, Lapland, Lorraine, Oaxaca, Parmesan, Pecorino, Queso Anejo, Queso Chihuahua, Queso de Prensa, Romanello, Romano, Reggiano, Sapsago, Sassenage (blue veined), Stilton (blue veined), Swiss, Tignard (blue veined), Vize, Wensleydale (blue veined). Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. Preserved fish products include pickled herring and dried, or salted cod, and other acidified fish products, manufactured according to 21 CFR 114. Data from the risk assessment show that the high salt and/or acidity of these products does not allow for the growth of Listeria monocytogenes and therefore, these products are exempt from date marking. This exemption does not apply to hot or cold smoked fish products, nor does it apply to fish products that are dried, marinated, or otherwise preserved on-site, in a food establishment, such as ceviche. Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. Semi-Soft Cheeses exempt from date marking: Asiago soft, Battelmatt, Bellelay (blue veined), Blue, Brick, Camosum, Chantelle, Edam, Fontina, Gorgonzola (blue veined), Gouda, Havarti, Konigskase, Limburger, Milano, Manchego, Monterey, Muenster, Oka, Port du Salut, Provolone, Queso de Bola, Queso de la Tierra, Robbiole, Roquefort (blue veined), Samsoe, Tilsiter, Trappist. ***Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. ***Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. ***READY TO EAT FOOD ITEM THAT WAS BEING STORED ON THE PREP LINE WITH AN OUTDATED DATE MARK THAT INDICATED IT WAS TO BE DISCARDED 16 HOURS AGO WAS STILL IN USE. ENSURE THAT WHEN ADHERING TO A DATE MARKING SYSTEM THAT YOU FOLLOW THE GUIDELINES ABOVE.
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.
Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in any activity that contaminates the hands. AMC 16.60.130(2-301.14) ***OBSERVED A FOOD WORKER ENTER THE KITCHEN AND BEGIN WORKING WITHOUT FIRST PROPERLY WASHING THEIR HANDS. ENSURE THAT HANDWASHING OCCURS WITHIN THE GUIDELINES ABOVE TO HELP PREVENT FOODBORNE ILLNESS. ADHERE TO THE ABOVE GUIDELINES BY THE COMPLIANCE DATE.
Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) ***HANDWASHING STATIONS IN KITCHEN WERE NOT STOCKED WITH PAPER TOWELS, OR A SIMILAR APPARATUS, FOR HAND DRYING AFTER WASHING HANDS. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE. ISSUE WAS CORRECTED ON SITE. 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 HANDWASHING STATION BEING UTILIZED BY FOOD WORKERS FOR HANDWASHING HAVE NO ANTISEPTIC SOAP AVAILABLE IN DISPENSER. ENSURE THAT SOAP DISPENSERS REMAIN STOCKED WITH HAND SOAP AT ALL TIMES.
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. AMC 16.60.140(3-202.15) ***OBSERVED BAG OF POTATO WEDGES IN FACILITY THAT HAD A COMMERCIAL BAG THAT WAS COMPROMISED. IT APPEARED TO HAVE BEEN COMPROMISED BY PESTS AND THE READY TO EAT FOOD WAS EXPOSED TO THE OUTSIDE ENVIRONMENT. PACKAGE WAS INDICATED TO BE DISPOSED OF BY THE PERSON IN CHARGE. ENSURE THAT REGULAR CHECKS ARE MADE AND FOOD IS STORED PROPERLY IN ORDER TO MAINTAIN PACKAGE INTEGRITY.
Date marked, ready-to-eat, potentially hazardous food that is past the maximum 7 days shall be discarded. AMC 16.60.140(3-501.18.A) Hard Cheese exempt from date marking: Asadero, Abertam, Appenzeller, Asiago medium or old, Bra, Cheddar, Christalinna, Colby, Cotija Anejo, Cotija, Coon, Derby, Emmentaler, English Dairy, Gex (blue veined), Gloucester, Gjetost, Gruyere, Herve, Lapland, Lorraine, Oaxaca, Parmesan, Pecorino, Queso Anejo, Queso Chihuahua, Queso de Prensa, Romanello, Romano, Reggiano, Sapsago, Sassenage (blue veined), Stilton (blue veined), Swiss, Tignard (blue veined), Vize, Wensleydale (blue veined). Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. Preserved fish products include pickled herring and dried, or salted cod, and other acidified fish products, manufactured according to 21 CFR 114. Data from the risk assessment show that the high salt and/or acidity of these products does not allow for the growth of Listeria monocytogenes and therefore, these products are exempt from date marking. This exemption does not apply to hot or cold smoked fish products, nor does it apply to fish products that are dried, marinated, or otherwise preserved on-site, in a food establishment, such as ceviche. Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. Semi-Soft Cheeses exempt from date marking: Asiago soft, Battelmatt, Bellelay (blue veined), Blue, Brick, Camosum, Chantelle, Edam, Fontina, Gorgonzola (blue veined), Gouda, Havarti, Konigskase, Limburger, Milano, Manchego, Monterey, Muenster, Oka, Port du Salut, Provolone, Queso de Bola, Queso de la Tierra, Robbiole, Roquefort (blue veined), Samsoe, Tilsiter, Trappist. ***Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. ***Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. ***READY TO EAT FOOD ITEM THAT WAS BEING STORED ON THE PREP LINE WITH AN OUTDATED DATE MARK THAT INDICATED IT WAS TO BE DISCARDED 16 HOURS AGO WAS STILL IN USE. ENSURE THAT WHEN ADHERING TO A DATE MARKING SYSTEM THAT YOU FOLLOW THE GUIDELINES ABOVE.
No violations noted.
No violations noted.
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) OBSERVED EMPLOYEES LEAVING PITCHERS FOR WATER IN HAND WASH SINKS. ENSURE THAT ONLY HAND WASHING IS DONE IN HAND WASH SINKS AND SINKS ARE ACCESSIBLE BY NOT LEAVING PITCHERS IN SINKS. THE PITCHERS WERE REMOVED DURING THE INSPECTION.
Outer openings of a food establishment shall be protected against the entry of insects and rodents. AMC 16.60.170(6-202.15) REPLACE OR REPAIR LOWER DOOR SWEEP ON THE REAR FACILITY DOOR.
Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) CLEAN THE LOWER AREA ON THE MAKE LINE OF FOOD SPATTER AND DEBRIS. CLEAN DOOR SEALS ON MAKE LINE OF FOOD SPATTER, DEBRIS AND MOLD. CLEAN FRONT FRIDGE DOOR AND SEAL ON THE SERVICE LINE IN FRONT OF THE FRUIT JUICE DISPENSER OF SPILLAGE. CLEAN VENT HOOD AND FILTERS OF GREASE AND SOIL. CLEAN FOOD DEBRIS FROM THE FLOOR IN THE BOILER ROOM.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. AMC 16.60.170(6-501.16) OBSERVED MOP LYING ON THE FLOOR NEXT TO THE MOP SINK. ENSURE MOPS ARE HUNG UP SO THEY CAN DRY. Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) RESEAL THE LOWER PORTION OF THE MOP SINK WHERE THE SEAL IS MISSING/BROKEN.
No violations noted.
No violations noted.