2801 DEBARR RD , ANCHORAGE AK 99508
The most recent inspection (Feb 2026) found mostly paperwork/documentation issues like missing food worker cards and a blocked handwashing sink, which were corrected on the spot - no active food contamination or unsafe holding temps were noted. While earlier 2025 inspections showed more serious issues (improper hot holding, misused sanitizer, food stored on floor), those were older and appear to have been addressed, as the most recent visit shows significant improvement.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE CURRENT FOOD WORKER CARDS DURING THIS INSPECTION. ENSURE THAT ALL FOOD WORKERS OBTAIN MUNICIPALITY OF ANCHORAGE FOOD HANDLERS CARDS AND HAVE THEM ACCESSIBLE DURING INSPECTIONS.***
The permit holder shall require food employees and conditional 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 or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (a) Vomiting, (b) diarrhea, (c) jaundice, (d) sore throat with fever, (e) a lesion containing pus such as a boil or infected wound that is open or draining and is (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover or (iii)On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. 2 .Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) PSHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Salmonella Typhi; or (f) nontyphoidal Salmonella; AMC 16.60.130(2-201.11.A) THE PERSON IN CHARGE MUST ENSURE THAT ALL FOOD EMPLOYEES UNDERSTAND THEIR OBLIGATION TO REPORT HEALTH-RELATED INFORMATION TIED TO DISEASES TRANSMISSIBLE THROUGH FOOD. THIS REPORTING MUST BE VERIFIABLE. A SIMPLE WAY TO MEET THIS REQUIREMENT IS FOR ALL FOOD EMPLOYEES TO COMPLETE A FOOD EMPLOYEE REPORTING AGREEMENT AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS AVAILABLE FOR DOWNLOAD AT WWW.MUNI.ORG/FOODINFO. REGULARLY REVIEWING REPORTABLE ILLNESSES AND SYMPTOMS WITH EMPLOYEES; AND ENSURING PROPER REPORTING; HELPS LOWER THE RISK OF VIRAL OR BACTERIAL CONTAMINATION FROM INFECTED STAFF SPREADING TO FOOD. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VERIFIABLE COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT DURING THIS INSPECTION. A COPY WAS LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS HAVE REVIEWED AND SIGNED THE EMPLOYEE HEALTH REPORTING AGREEMENT AND HAVE THEM ACCESSIBLE FOR VERIFICATION DURING INSPECTIONS.***
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 SANITIZER BUCKET BLOCKING THE HANDWASHING SINK. PERSON IN CHARGE REMOVED THE SANITIZER BUCKET TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL HANDWASHING SINKS ARE ACCESSIBLE ATV ALL TIMES FOR CONVENIENT HANDWASHING.***
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 SANITIZER BUCKET FOR WIPING CLOTHS MEASURING OVER 500PPM QUAT. PERSON IN CHARGE DILUTED THE THREE SANITIZER BUCKETS OF QUAT TO 200-400PPM QUAT PER INSTRUCTIONS ON THE SANITIZER BOTTLE. ENSURE THAT ALL WIPING CLOTHS AR STORED IN THE REQUIRED CHEMICAL CONCENTRATION.***
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***PERSON IN CHARGE WAS UNABLE OT PROVIDE QUAT TEST STRIPS. ENSURE THAT TEST STRIPS ARE ACQUIRED TO ACCURATELY MEASURING THE CONCENTRATION OF CHEMICAL SANITIZERS.***
No violations noted.
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. *** FOOD WORKER CARDS WERE ABLE TO BE OBSERVED DURING THIS INSPECTION FOR ALL FOOD WORKERS PRESENT DURING THIS INSPECTION. ENSURE THAT ALL FOOD WORKERS OR FOOD HANDLERS (PERSON(S) CONDUCTING FOOD COOKING, HANDLING, PREP, OR WAREWASHING) OBTAIN A VALID MUNICIPAL FOOD WORKERS CARD OR ANSI APPROVED CERTIFIED FOOD PROTECTION MANAGER CARD WITH 21 DAYS OF HIRE. ALL FOOD WORKERS WHO WORK AT THIS FACILITY NEED TO OBTAIN A FOOD WORKERS CARD BY THE COMPLIANCE DATE AND THEY NEED TO BE READILY AVAILABLE WHEN THE NEXT INSPECTION IS CONDUCTED. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
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.
Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. AMC 16.60.130(2-301.15) ***FOOD WORKERS INDICATED DURING THE INSPECTION THAT THE 3 COMPARTMENT SINK WAS THE PRIMARY HANDWASHING STATION WHICH WAS BEING USED TO WASH, RINSE, AND SANITIZE FOOD CONTACT SURFACES DURING THIS INSPECTION. ENSURE THAT ONLY WELL PLUMBED, PROPERLY PROVISIONED HANDWASHING STATIONS THAT ARE IN GOOD REPAIR/WORKING ORDER WITH WATER TEMPERATURE NO LESS THAN 100*F ARE USED FOR HANDWASHING AT ALL TIMES.
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 IN THE FACILITY THAT WAS OBSTRUCTED BY A VARIETY OF GOODS INCLUDING EMPLOYEE BAGS, SINGLE USE ARTICLES, BOXES FULL OF MISCELLANEOUS ITEMS, AND OTHER PERSONAL EMPLOYEE ITEMS. SOME OF THESE ITEMS WERE ACTIVELY BEING STORED IN THE HANDWASHING STATION DURING THIS INSPECTION. ENSURE THAT HANDWASHING STATIONS REMAIN FREE OF OBSTRUCTION AND THAT NO ITEMS ARE STORED IN THE HANDWASHING STATIONS. 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. 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 HANDWASHING STATION IN THE FACILITY DURING THIS INSPECTION THAT WAS NOT PROPERLY PROVISIONED WITH PAPER TOWELS/DISPOSABLE TOWELS, OR A SIMILAR APPARATUS FOR DRYING HANDS. ADDITIONALLY, NO HANDWASHING STATION IN THE FACILITY WAS PROPERLY PROVISIONED WITH SOAP PRIOR TO THIS INSPECTION. ENSURE THAT ONE OF THE PREVIOUSLY MENTION ITEMS IS PROVISIONED AT HANDWASHING STATIONS TO ENSURE THAT PROPER HANDWASHING IS BEING CONDUCTED WITHIN THE FACILITY AT ALL TIMES. CORRECTED ON SITE.
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 CHILI DURING THIS INSPECTION BEING HELD IN A HOT POT THAT WAS MEASURED AT 110*F. PERSON IN CHARGE INDICATED THAT THE CHILI WAS PREPARED NO MORE THAN 30 MINUTES PRIOR. ENSURE THAT WHEN YOU ARE HOT HOLDING TCS FOODS (TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS) THAT THEY ARE MAINTAINED AT A TEMPERATURE OF AT 135*F AT ALL TIMES. PERSON IN CHARGE INDICATED THAT THE CHILI WOULD BE DISCARDED IN 2 HOURS DUE TO OPERATING HOURS OF THE FOOD ESTABLISHMENT. ALTERNATIVELY, FACILITY CAN USE TIME AS A CONTROL AS LONG AS THERE IS A METHOD OF MARKING THE APPLICABLE ITEMS, A DEFINITIVE METHOD OF TIME MEASUREMENT, AND WRITTEN PRACTICES & PROCEDURES IN PLACE THAT ARE ADHERED TO.
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 NO VERIFIABLE OR WORKING DATE MARKING SYSTEM THAT WAS IN USE AT THE FACILITY DURING THIS REGULAR INSPECTION FOR THE SANDWICHES BEING STORED IN THE FRONT COOLER THAT HAD BEEN RECEIVED FROM AN APPROVED 3RD PARTY DISTRIBUTOR. 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.
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) ***OBSERVED CHLORINE SOLUTION INDICATED TO BE USED FOR SANITIZING FOOD CONTACT SURFACES AS THE DEFINITIVE METHOD OF SANITIZING FOR THE FOOD ESTABLISHMENT. IT WAS MEASURED AT OVER 200PPM DURING THIS INSPECTION. ADDITIONALLY, A FOOD WORKER WAS OBSERVED CREATING THIS SOLUTION DURING THIS INSPECTION. THE FOOD WORKER IN QUESTION MIXED SOAP AND BLEACH TO CREATE THE SANITIZING SOLUTION AND DID NOT TEST THE SOLUTION FOR COMPLIANCE. ENSURE THAT THE FACILITY MAINTAINS CHLORINE BASED SOLUTION AT BETWEEN 50-100PPM FOR SANITIZING FOOD CONTACT SURFACES AND THAT BLEACH AND SOAP ARE NOT MIXED INTO A COMBINED SOLUTION.
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 PALATES OF MUFFINS BEING STORED DIRECTLY ON THE FLOOR DURING THIS INSPECTION. ENSURE THAT FACILITY IS NOT STORING ANY FOOD DIRECTLY ON THE FLOOR. FOOD MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FACILITY WAS UNABLE TO PROVIDE CHLORINE CHEMICAL TEST STRIPS FOR THE CHLORINE SANITIZER IN THEIR FACILITY. FACILITY WAS USING CHLORINE BASED SANITIZER SOLUTION IN THE 3 COMPARTMENT SINK. FACILITY HAD QUATERNARY CHEMICAL TEST STRIPS FOR TESTING CHEMICAL SOLUTIONS IN FACILITY. ENSURE THAT FACILITY ACQUIRED CHLORINE TEST STRIPS AND INFORMS THE ANCHORAGE HEALTH DEPARTMENT THAT COMPLIANCE WAS MET BY THE COMPLIANCE DATE NOTED IN THIS VIOLATION UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT.
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. *** FOOD WORKER CARDS WERE ABLE TO BE OBSERVED DURING THIS INSPECTION FOR ALL FOOD WORKERS PRESENT DURING THIS INSPECTION. ENSURE THAT ALL FOOD WORKERS OR FOOD HANDLERS (PERSON(S) CONDUCTING FOOD COOKING, HANDLING, PREP, OR WAREWASHING) OBTAIN A VALID MUNICIPAL FOOD WORKERS CARD OR ANSI APPROVED CERTIFIED FOOD PROTECTION MANAGER CARD WITH 21 DAYS OF HIRE. ALL FOOD WORKERS WHO WORK AT THIS FACILITY NEED TO OBTAIN A FOOD WORKERS CARD BY THE COMPLIANCE DATE AND THEY NEED TO BE READILY AVAILABLE WHEN THE NEXT INSPECTION IS CONDUCTED. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
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.
Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. AMC 16.60.130(2-301.15) ***FOOD WORKERS INDICATED DURING THE INSPECTION THAT THE 3 COMPARTMENT SINK WAS THE PRIMARY HANDWASHING STATION WHICH WAS BEING USED TO WASH, RINSE, AND SANITIZE FOOD CONTACT SURFACES DURING THIS INSPECTION. ENSURE THAT ONLY WELL PLUMBED, PROPERLY PROVISIONED HANDWASHING STATIONS THAT ARE IN GOOD REPAIR/WORKING ORDER WITH WATER TEMPERATURE NO LESS THAN 100*F ARE USED FOR HANDWASHING AT ALL TIMES.
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 IN THE FACILITY THAT WAS OBSTRUCTED BY A VARIETY OF GOODS INCLUDING EMPLOYEE BAGS, SINGLE USE ARTICLES, BOXES FULL OF MISCELLANEOUS ITEMS, AND OTHER PERSONAL EMPLOYEE ITEMS. SOME OF THESE ITEMS WERE ACTIVELY BEING STORED IN THE HANDWASHING STATION DURING THIS INSPECTION. ENSURE THAT HANDWASHING STATIONS REMAIN FREE OF OBSTRUCTION AND THAT NO ITEMS ARE STORED IN THE HANDWASHING STATIONS. 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. 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 HANDWASHING STATION IN THE FACILITY DURING THIS INSPECTION THAT WAS NOT PROPERLY PROVISIONED WITH PAPER TOWELS/DISPOSABLE TOWELS, OR A SIMILAR APPARATUS FOR DRYING HANDS. ADDITIONALLY, NO HANDWASHING STATION IN THE FACILITY WAS PROPERLY PROVISIONED WITH SOAP PRIOR TO THIS INSPECTION. ENSURE THAT ONE OF THE PREVIOUSLY MENTION ITEMS IS PROVISIONED AT HANDWASHING STATIONS TO ENSURE THAT PROPER HANDWASHING IS BEING CONDUCTED WITHIN THE FACILITY AT ALL TIMES. CORRECTED ON SITE.
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 CHILI DURING THIS INSPECTION BEING HELD IN A HOT POT THAT WAS MEASURED AT 110*F. PERSON IN CHARGE INDICATED THAT THE CHILI WAS PREPARED NO MORE THAN 30 MINUTES PRIOR. ENSURE THAT WHEN YOU ARE HOT HOLDING TCS FOODS (TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS) THAT THEY ARE MAINTAINED AT A TEMPERATURE OF AT 135*F AT ALL TIMES. PERSON IN CHARGE INDICATED THAT THE CHILI WOULD BE DISCARDED IN 2 HOURS DUE TO OPERATING HOURS OF THE FOOD ESTABLISHMENT. ALTERNATIVELY, FACILITY CAN USE TIME AS A CONTROL AS LONG AS THERE IS A METHOD OF MARKING THE APPLICABLE ITEMS, A DEFINITIVE METHOD OF TIME MEASUREMENT, AND WRITTEN PRACTICES & PROCEDURES IN PLACE THAT ARE ADHERED TO.
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 NO VERIFIABLE OR WORKING DATE MARKING SYSTEM THAT WAS IN USE AT THE FACILITY DURING THIS REGULAR INSPECTION FOR THE SANDWICHES BEING STORED IN THE FRONT COOLER THAT HAD BEEN RECEIVED FROM AN APPROVED 3RD PARTY DISTRIBUTOR. 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.
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) ***OBSERVED CHLORINE SOLUTION INDICATED TO BE USED FOR SANITIZING FOOD CONTACT SURFACES AS THE DEFINITIVE METHOD OF SANITIZING FOR THE FOOD ESTABLISHMENT. IT WAS MEASURED AT OVER 200PPM DURING THIS INSPECTION. ADDITIONALLY, A FOOD WORKER WAS OBSERVED CREATING THIS SOLUTION DURING THIS INSPECTION. THE FOOD WORKER IN QUESTION MIXED SOAP AND BLEACH TO CREATE THE SANITIZING SOLUTION AND DID NOT TEST THE SOLUTION FOR COMPLIANCE. ENSURE THAT THE FACILITY MAINTAINS CHLORINE BASED SOLUTION AT BETWEEN 50-100PPM FOR SANITIZING FOOD CONTACT SURFACES AND THAT BLEACH AND SOAP ARE NOT MIXED INTO A COMBINED SOLUTION.
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 PALATES OF MUFFINS BEING STORED DIRECTLY ON THE FLOOR DURING THIS INSPECTION. ENSURE THAT FACILITY IS NOT STORING ANY FOOD DIRECTLY ON THE FLOOR. FOOD MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FACILITY WAS UNABLE TO PROVIDE CHLORINE CHEMICAL TEST STRIPS FOR THE CHLORINE SANITIZER IN THEIR FACILITY. FACILITY WAS USING CHLORINE BASED SANITIZER SOLUTION IN THE 3 COMPARTMENT SINK. FACILITY HAD QUATERNARY CHEMICAL TEST STRIPS FOR TESTING CHEMICAL SOLUTIONS IN FACILITY. ENSURE THAT FACILITY ACQUIRED CHLORINE TEST STRIPS AND INFORMS THE ANCHORAGE HEALTH DEPARTMENT THAT COMPLIANCE WAS MET BY THE COMPLIANCE DATE NOTED IN THIS VIOLATION UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT.
No violations noted.
No violations noted.