3250 BAXTER RD , ANCHORAGE AK 99504
Recent inspections mostly cite paperwork issues—missing food worker/manager certifications and documentation—not actual foodborne illness risks. The one notable item, a missing chemical sanitizer during the 2025 visit, was addressed on the spot with an alternate method, and prior years show clean, violation-free inspections, suggesting no ongoing food-safety hazard.
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. *** THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE A MUNICIPALITY OF ANCHORAGE FOOD WORKER CARD FOR FOOD WORKERs. ENSURE THAT ALL FOOD WORKERS HAVE A MUNICIPALITY OF ANCHORAGE FOOD WORKER CARD WITH IN 21 DAYS OF BEING HIRED. ENSURE THEY ONLY GO TO WWW.MUNI.ORG/FOODCARD OR https://tapseries.com/courses/foodhandler/description/akan WEBSITE TO TAKE THE APPROVED TEST. ENSURE THAT ALL FOOD WORKERS HAVE APPROVED MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS AVAILABLE ON-SITE DURING INSPECTIONS. The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A CERTIFIED FOOD PROTECTION MANAGER CARD(S) FOR ANYONE WORKING OR WHOM FREQUENTS THE FACILITY. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE A CURRENT CERTIFIED FOOD PROTECTION MANGER CARD(S) FOR SOMEONE WHOM FREQUENTS THE FACILITY AND IS ABLE TO MAINTAIN ACTIVE MANAGERIAL CONTROL WITHIN THE FACILITY ON A REGULAR BASIS. IN ORDER FOR THE FACILITY TO BE COMPLIANT, A CERTIFIED FOOD PROTECTION MANAGER CARD MUST BE VERIFIED BY THE ANCHORAGE HEALTH DEPARTMENT. ALTERNATIVELY, PROOF OF PAYMENT AND A CLASS DATE CAN BE SUBMITTED OT THE ANCHORAGE HEALTH DEPARTMENT FOR THE PERSON IN CHARGE TO ACQUIRE A CERTIFIED FOOD PROTECTION MANAGER CARD IF ONE CANNOT BE PROVIDED OR IF IT IS NOT AVAILABLE. PROVIDE A VALID CERTIFIED FOOD PROTECTION MANAGER CARD TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT OR A PROOF OF PAYMENT AND REGISTRATION FOR A CLASS DATE BY THE COMPLIANCE DATE NOTED IN THIS VIOLATION.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***ENSURE THAT A PERSON IN CHARGE OF THE KITCHEN REGISTER FOR THE NEXT AVAILABLE CFPM CLASS WITHIN THE WEEK AND PROVIDE THE DEPARTMENT WITH CERTIFICATION WITHIN SIX WEEKS OF THIS INSPECTION. 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. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE FOOD WORKER CARDS/CFPM DURING THIS INSPECTION. ENSURE ALL FOOD WORKERS HAVE APPROVED MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS AVAILABLE ON-SITE DURING INSPECTIONS. FOOD WORKERS THAT HAVE A FOOD PROTECTION MANAGERS CARD ARE NOT REQUIRED TO HAVE A FOOD WORKERS CARD. ENSURE ALL CARDS AND CERTIFICATIONS ARE CURRENT. GO TO THE WWW.MUNI.ORG/FOODCARD OR https://tapseries.com/courses/foodhandler/description/akan WEBSITE TO TAKE THE APPROVED TEST.
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. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE INFORMATION SHOWING THAT ALL FOOD WORKERS HAD BE NOTIFIED OF THEIR REQUIREMENT TO REPORT ILLNESS TO THE PERSON IN CHARGE. THE PERSON IN CHARGE ALSO NEEDS TO KNOW WHAT ACTIONS THEY ARE REQUIRED TO TAKE WHEN A FOOD WORKER REPORTS AN ILLNESS OR DISEASE.
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. ***NO CHEMICAL SANITIZER WAS AVAILABLE. EQUIPMENT WILL THEN NEED TO BE SANITIZED IN THE THREE COMPARTMENT SINK USING AN APPROVED SANITIZER SUCH AS CHLORINE CONCENTRATED BETWEEN 50PPM.
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) ***A POT OF SOUP IN THE REACH IN COOLER DID NOT HAVE THE REQUIRED DATE LABEL INDICATING WHEN IT WAS OPENED. IF THE CONTAINER WAS OPENED MORE THAN 7 DAYS AGO, IT MUST BE DISCARDED. WILL CONFIRM COMPLIANCE WITH THE PIC WHEN REVIEWING THE REPORT.
Except as specified in paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. AMC 4-301.12 ***PER POINT OF CONTACT THE FACILITY USES HOME GRADE WARE WASHING MACHINE FOR WASHING, RINSING AND SANITIZING. NO CHEMICAL SANITIZER'S WERE PRESENT DURING THIS INSPECTION. WARE WASH MACHINE PRESENT DURING THIS INSPECTION CAN ONLY BE USED FOR WASHING DISHES. TO BE IN COMPLIANCE A 3 COMPARTMENT SINK IS REQUIRED AS NOTED ABOVE.
No violations noted.
No violations noted.
No violations noted.