800 E DIMOND BLVD 220 , ANCHORAGE AK 99515
Recent inspections found some temperature control slip-ups (mashed potatoes, pico de gallo, queso, raw chicken storage), but each time staff caught and corrected the issue on the spot—reheating, discarding, or re-organizing storage. There's no evidence of ongoing contamination, pests, or unaddressed hazards, so it's reasonably safe to eat here.
at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED COOKED MASHED POTATOES (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED BELOW THE HOT HOLDING THRESHOLD OF 135*F. FOOD THAT IS BEING HOT HELD AND FALLS BELOW THE ACCEPTABLE TEMPERATURE CAN BE REHEATED TO 165*F AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND AND DISCARDED AFTER BEING OUT OF COMPLIANCE FOR 4 HOURS. WHEN DOING SO, TEMPERATURE NEEDS TO BE VERIFIED WITH AN INTERNAL TEMPERATURE THERMOMETER, THERE NEEDS TO BE A VERIFIABLE WAY TO TRACK THE TIME (SUCH AS A TIMER), AND THERE NEEDS TO BE WRITTEN PROCEDURES ACCESSIBLE FOR VERIFICATION BY THE REGULATORY AUTHORITY. MASHED POTATOES IDENTIFIED WERE REHEATED TO 177*F AND VERIFIED DURING THIS INSPECTION BY INSPECTION TEAM AND THEN BEGAN BEING HOT HELD ONCE AGAIN AT 135*F OR ABOVE.
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 PICO DE GALLO (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEM WAS INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY PERSON IN CHARGE PICO DE GALLO IDENTIFIED OUT OF TEMPERATURE CONTROL WAS VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. ADDITIONAL ITEMS (SHREDDED LETTUCE, SLICED TOMATO, RAW CHICKEN, DICED TOMATO) WERE IDENTIFIED OUT OF TEMPERATURE CONTROL BUT DEEMED TO BE WITHIN THE WINDOW FOR COOLING. READY TO EAT FOOD ITEMS IDENTIFIED OUT OF COMPLIANCE WERE RAPIDLY COOLED BY FOOD WORKERS AFTER BEING DIRECTED TO DO SO BY THE PERSON IN CHARGE. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. CORRECTED ON SITE.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A) ***OBSERVED PACKAGED RAW CHICKEN STORED ABOVE PACKAGED BURGER PATTIES ON RACK IN WALK IN COOLER. RAW CHICKEN MUST BE STORED SEPARATELY OR BELOW GROUND BEEF TO PREVENT CONTAMINATION. PERSON IN CHARGE MOVED BURGER PATTIES TO A SEPARATE RACK. CORRECTED ON SITE.
Potentially hazardous food (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. AMC 16.60.140(3-403.11.A) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F for hot holding. AMC 16.60.140(3-403.11.C) ***OBSERVED QUESO IN STEAM TABLE MEASURING BELOW 135°F. PERSON IN CHARGE STATED IT HAD JUST BEEN REHEATED. ENSURE FOODS THAT HAVE BEEN PREPARED AND COOLED ARE REHEATED TO 165°F BEFORE HOT HOLDING, AND FOODS THAT ARE COMMERCIALLY PREPARED ARE REHEATED TO 135°F PRIOR TO HOT HOLDING. PERSON IN CHARGE VOLUNTARILY DISCARDED FOOD AND WILL PROPERLY REHEAT NEXT BATCH ON STOVE BEFORE PLACING IN STEAM TABLE. CORRECTED ON SITE.
No violations noted.
No violations noted.
No violations noted.
No violations noted.