2001 E 88TH AVE 201 B , ANCHORAGE AK 99507
Recent inspections show mostly administrative issues (wrong food worker card type, missing soap/paper towels, missing employee health documentation) rather than active contamination or foodborne illness risk. The most recent inspection (Sept 2025) had only minor, quickly correctable violations, so it's fine to eat here.
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. ***OBSERVED MULTIPLE STATE OF ALASKA AND ANSI FOOD HANDLER CARDS AT THE FACILITY. PERSON IN CHARGE WAS INFORMED THAT THE MUNICIPALITY OF ANCHORAGE FOOD WORKER CARD IS THE ONLY ACCEPTABLE ONE AND WAS INSTRUCTED TO GET ALL FOOD WORKERS THE CORRECT CARD. ENSURE THE ABOVE GUIDANCE IS FOLLOWED AND COMPLY BY 9/26/2025.
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 ***OBSERVED A HANDWASH SINK NOT PROPERLY PROVISIONED WITH HAND SOAP AND ONLY HAD A HAND SANITIZER DISPENSER PRESENT. PERSON IN CHARGE WAS INFORMED OF THE REQUIREMENTS TO KEEP ALL HANDWASH SINKS PROVISIONED AT ALL TIMES. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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 NOT AVAILABLE FOR REVIEW DURING THIS INSPECTION. ENSURE ABOVE DIRECTIVE IS FOLLOWED AND CARDS ARE AVAILABLE TO INSPECTOR.
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. ***INSPECTOR WAS UNABLE TO VERIFY PRESENCE OF EMPLOYEE HEALTH POLICY DURING INSPECTION. INSPECTOR LEFT COPIES OF ILLWORKER POSTER AND REPORTING AGREEMENT.
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. ***HANDWASHING SINK AT DISHWASHING AREA WAS BLOCKED BY DIRTY DISHES. ENSURE SINKS ARE ACCESSIBLE AND PROVISIONED AT ALL TIMES. THIS IS A REPEAT VIOLATION.
When using time as a control, food shall be marked or otherwise identified to indicate the time that the food must be discarded or the time when the food is removed from temperature control. AMC 16.60.140(3-501.19) Written procedures for time as a public health control shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. AMC 16.60.140(3-501.19) 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 CONTAINERS OF MARINARA SAUCE STACKED IN CABINET NEXT TO HOT HOLDING CABINETS. PERSON IN CHARGE STATED THEY WERE REMOVED FROM TEMPERATURE CONTROL AT 10AM AND WILL BE USED BY 2PM. SAUCES MEASURED AT 55*F AT ~11AM. DISCUSSED TIME AS A CONTROL REQUIREMENTS WITH PERSON IN CHARGE AND A LABEL WAS PLACED BELOW SAUCES TO INDICATE THEY WOULD BE DISCARDED BY 2PM IF NOT USED. INSPECTOR LEFT SAMPLE TIME AS A CONTROL PROCEDURES WITH PERSON IN CHARGE. ENSURE WRITTEN PROCEDURES ARE AVAILABLE FOR REVIEW DURING INSPECTIONS AND APPROPRIATE LABELING IS IN PLACE.
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) ***PAPER TOWELS WERE NOT AVAILABLE AT HAND SINK IN WAREWASHING AREA. ENSURE TOWELS ARE PROVIDED.
No violations noted.