317 W 104TH AVE 300 , ANCHORAGE AK 99515
The most recent inspection (May 2025) found zero violations, and prior issues from 2023-2024 (like a slow cooler and sanitizer strength) were corrected on the spot and haven't recurred. There's no current evidence of ongoing food-safety risk.
No violations noted.
No violations noted.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114)*** OBSERVED NO SANITIZER READING ON TEST STRIP, DETERMINED THAT SANITIZER NEEDED TO BE SWITCHED OUT. SANITIZER SOLUTION WAS CORRECTED DURING INSPECTION. ENSURE THAT SANITIZER IS PREPARED AS DIRECTED ABOVE.
Potentially hazardous food with an initial temperature of 41°F or below that is maintained below 70°F and controlled by time must be discarded when it has been out of refrigeration control for 6 hours. AMC 16.60.140(3-501.19.C)*** OBSERVED PIZZA SAUCE ON COUNTER WITH AN 8 HOUR DISCARD TIME STAMP. FACILITY HAS A CORPORATE PROTOCOL THAT THEY FOLLOW. INSPECTOR HAS LEFT A VARIANCE REQUEST FORM TO BE FILLED OUT AND APPROVED BY THE MUNICIPALITY. IF APPROVED THIS WILL KEEP THE FACILITY FROM HAVING FUTURE VIOLATIONS FOR PIZZA SAUCE.
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 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.
a handwshing sink shall be equipped to provide water at a tempature of at least 100F through a mixing valve or combination faucet. (5-202.12) *** HANDWASHING SINK IN WAREWASH AREA DOES NOT HAVE HOT WATER ENSURE THERE IS ADEQUATE HOT WATER AS DESCRIBED ABOVE. 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 BIN IN FRONT OF MAKE LINE HAND WASHING SINK. ENSURE HANDWASHING SINK IS ACCESSIBLE AT ALL TIMES 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. SEVERAL FOODS INCLUDING SALAMI AND CHEESE WERE ABOVE 41F ON MAKE-LINE COOLER *** ENSURE FOODS ARE MONITORED AND TAKE CORRECTIVE ACTION IF TEMPERATURE IS ABOVE 41F. ENSURE A WORK ORDER IS IN PLACE TO VERIFY COOLER IS WORKING PROPERLY.
If only time is used as a public health control, potentially hazardous food must be discarded when it has been out of temperature control for 4 hours. AMC 16.60.140(3-501.19 *** OBSERVED A PIZZA SAUCE WITH EIGHT HOUR LABEL. ENSURE FOODS THAT ARE HELD USING TIME AS CONTROL ARE PROPERLY LABELED AND DISCARDED AFTER FOUR HOURS.
No violations noted.
No violations noted.
No violations noted.