7550 OLD SEWARD HWY , ANCHORAGE AK 99518
While an October 2025 inspection found real issues like food held at unsafe temperatures and dirty surfaces, all were corrected on the spot, and the two most recent inspections (November 2025 and May 2026) found zero violations, showing the restaurant has since kept things clean and safe.
No violations noted.
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. FOR THE FACILITY TO BE COMPLIANT THE EMPLOYEE HEALTH POLICY IMPLEMENTED MUST BE VERIFIABLE AND COVER ALL ILLNESSES AND SYMPTOMS THAT ARE REQUIRED TO BE REPORTED IN ACCORDANCE WITH THE GUIDANCE ABOVE. A COPY OF THE MUNICIPAL EMPLOYEE HEALTH REPORTING AGREEMENT LEFT AT FACILITY. ONCE FACILITY IS COMPLIANT, PROVIDE A NOTIFICATION AND PROOF TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT.
A minimum number of handwashing sinks necessary for convenient use by employees in food preparation, food dispensing, and warewashing areas shall be provided. AMC 16.60.160(5-203.11) ***THERE IS NO HANDWASHING SINK IN THE FRONT OF THE HOUSE AREA OF THE FACILITY. THERE IS A HALLWAY AND MULTIPLE DOORWAYS BETWEEN THE NEAREST HANDWASHING STATION AND THE FRONT OF THE HOUSE AREA. THE FACILITY MAKES MILKSHAKES, COFFEE, DRINKS, AND THE ICE MACHINE IS LOCATED AT THE FRONT OF THE HOUSE. PERSON IN CHARGE NEEDS TO FORM A PLAN OF ACTION TO INSTALL A HANDWASHING STATION IN THE FRONT OF THE HOUSE AREA BY THE COMPLIANCE DATE NOTED AND INFORM THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***OBSERVED NO SIGNAGE REMINDING EMPLOYEES TO WASH THEIR HANDS IN THE FACILITY BATHROOM. PLACE A HANDWASH SIGN REMINDED ALL FOOD WORKERS TO WASH THEIR HANDS BEFORE LEAVING THE BATHROOM. ENSURE THE ABOVE GUIDANCE IS FOLLOWED BY THE COMPLIANCE DATE NOTED AND INFORM THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED STEAM TABLE USED FOR HOT HOLDING WAS NOT ON AND MULTIPLE FOOD ITEMS (WHITE GRAVY, BLACK BEANS, BROWN GRAVY) WERE MEASURED AT 110* F, THIS IS BELOW THE HOT HOLDING THRESHOLD OF 135* F. FOOD WORKER INDICATED THOSE FOODS HAD BEEN THERE FOR AN HOUR AND WAS INSTRUCTED TO REHEAT THE FOODS TO 165* F BEFORE HOT HOLDING COULD CONTINUE. ENSURE HOT HELD FOODS ARE MAINTAINED AT 135* F AND THE ABOVE GUIDANCE IS FOLLOWED. CORRECTED ON SITE.
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 MULTIPLE FOOD ITEMS (RAW SHELL EGGS, BEATEN EGGS, CUT MELON) MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41* F. PERSON IN CHARGE INDICATED THAT THESE EGGS WOULD BE USED WITHIN THE HOUR, INSPECTOR DISCUSSED TIME AS CONTROL PROCEDURES TO ALLOW THE STORAGE OF THE EGGS OUTSIDE OF COLD HOLDING. FOOD WORKER PLACED THE CUT MELON INTO A STANDING COOLER TO RAPIDLY COOL DOWN TO THE REQUIRED COLD HOLDING THRESHOLD OF 41* F. ENSURE POTENTIALLY HAZARDOUS FOODS THAT REQUIRE COLD HOLDING ARE MAINTAINED AT 41* F OR COLDER AND THE ABOVE GUIDANCE IS FOLLOWED.
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17.A) ***THERE WAS INCONSISTENT DATE MARKING SYSTEM THAT WAS IN USE AT THE FACILITY DURING THIS REGULAR INSPECTION. ENSURE THAT FACILITY ADOPTS A DATE MARKING SYSTEM THAT FALLS IN LINE WITH THE GUIDANCE PROVIDED ABOVE. THIS MEANS THAT ALL TIME/TEMPERATURE CONTROLLED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS BEING COLD HELD IN THE FACILITY THAT WILL BE STORED FOR MORE THAN 24 HOURS WITHIN THE FOOD ESTABLISHMENT MUST BE MARKED WITH A THAW/PREP/COOK DATE AND/OR A DISCARD DATE. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) ***THERE WAS NO DISCLOSURE OR REMINDER FOR FOODS THAT REQUIRE A CONSUMER ADVISORY ON THE MENU. FOOD WORKERS INDICATED THAT EGGS, STEAK, HOLLANDAISE CAN BE SERVED UNDERCOOKED AS A CUSTOMER PREFERENCE. ENSURE THAT A DISCLOSURE IS ADDED TO THE MENU OR SOMEWHERE COMMONLY VISIBLE IN THE FACILITY AND A REMINDER IS PLACED BY THE MENU ITEMS REQUIRING A CONSUMER ADVISORY. ADHERE TO THE ABOVE GUIDANCE BY THE COMPLIANCE DATE NOTED.
Food shall be protected from contamination by storing it in a clean and dry location where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. AMC 16.60.140(3-305.11.A) ***OBSERVED MULTIPLE FOOD ITEMS (ORANGES, MELON) STORED ON THE GROUND IN THE FACILITY. PERSON IN CHARGE WAS INSTRUCTED TO MOVE THE FOODS TO A SUITABLE LOCATION FOR STORAGE THAT KEEPS THE FOOD AT LEAST 6 INCHES ABOVE THE FLOOR. ENSURE THE ABOVE GUIDANCE IS FOLLOWED. CORRECTED ON SITE.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14.B) ***OBSERVED MULTIPLE DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION, ADDITIONALLY THE CHLORINE SANITIZING SOLUTION BUCKET WAS MEASURED AT 0PPM. PERSON IN CHARGE WAS INSTRUCTED TO REMAKE THE CHLORINE SANITIZER SOLUTION TO THE CORRECT CONCENTRATION OF 50 - 100 PPM. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION. CORRECTED ON SITE.
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 PLATES, BOWLS, AND CUPS IN LARGE BULK STORAGE BINS BEING USED AS SCOOPS. THESE ITEMS WERE STORED SO THAT THEY WERE SUBMERGED IN THE FOODS. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO.
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) ***NONFOOD CONTACT SURFACES (HANDWASH SINK, DOOR HANDLES, SOAP DISPENSERS, PAPER TOWEL DISPENSERS, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, CABINET HANDLES, STOVES, COUNTERS, ETC.) WERE COVERED IN ABUILD UP OF GREASE, GRIME, AND DIRT. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.
No violations noted.