4331 CREDIT UNION DR , ANCHORAGE AK 99503
The two most recent inspections (July 2025 and January 2026) found no violations at all, showing the restaurant has corrected earlier problems. Past issues with cold holding temperatures and wiping cloth storage from late 2023 and January 2025 were addressed on-site and haven't recurred, so current risk appears low.
No violations noted.
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 MULTIPLE ITEMS ON THE FRONT PREP LINE (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY PERSON IN CHARGE. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE NOT RAPIDLY COOLED BUT INSTEAD VOLUNTARILY DISCARDED (SALSA, PICO DE GALLO, SOUR CREAM, AND COLESLAW) BY THE PERSON IN CHARGE. 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. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.
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 ITEMS ON THE FRONT PREP LINE (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY PERSON IN CHARGE. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE NOT RAPIDLY COOLED BUT INSTEAD VOLUNTARILY DISCARDED (SALSA, PICO DE GALLO, SOUR CREAM, AND COLESLAW) BY THE PERSON IN CHARGE. 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. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.
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. ***RAW CHICKEN AND SALMON STORED IN A UNDER GRILL COLD HOLDING UNIT MEASURED ABOVE 41. IT WAS NOT CLEAR HOW LONG THESE FOODS MIGHT HAVE BEEN INAPPROPRIATELY HELD. PIC AGREED TO DISCARD THE PRODUCT. TAKE CORRECTIVE ACTION TO ENSURE THAT ALL PARTS OF ALL FOODS REQUIRING TEMPERATURE CONTROL ARE MAINTAINED AT >41*F DURING COLD HOLDING.
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. ***RAW CHICKEN AND SALMON STORED IN A UNDER GRILL COLD HOLDING UNIT MEASURED ABOVE 41. IT WAS NOT CLEAR HOW LONG THESE FOODS MIGHT HAVE BEEN INAPPROPRIATELY HELD. PIC AGREED TO DISCARD THE PRODUCT. TAKE CORRECTIVE ACTION TO ENSURE THAT ALL PARTS OF ALL FOODS REQUIRING TEMPERATURE CONTROL ARE MAINTAINED AT >41*F DURING COLD HOLDING.