4330 ELMORE RD , ANCHORAGE AK 99503
The most recent inspection found some issues (a paperwork gap on employee health reporting, improperly thawed sealed fish, food wrapped in used wiping cloths, and a dish machine running slightly under temp), but all were corrected on the spot and none reflect an ongoing systemic risk. Prior inspections were clean or had only minor test-strip issues, showing a generally well-run kitchen.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE VERIFIED SIGNED COPIES OF THE EMPLOYEE HEALTH REPORTING AGREEMENT. PERSON IN CHARGER HAD BLANK COPIES AND AGREED TO HAVE FOOD WORKERS SIGN THEM TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41°F or less; or (B) Completely submerged under running water that is 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. (C) As part of a cooking process. AMC 16.60.140(3-501.13) ***OBSERVED ROP PACKAGED SALMON THAWING IN A CONTAINER OF WATER. PERSON IN CHARGE BROKE THE SEAL OF THE PACKAGED SALMON TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL ROP PACKAGES ARE BROKEN TO PREVENT THEE POTENTIAL OF CLOSTRIDIUM BOTULINUM.***
Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. AMC 16.60.140(3-304.13) ***OBSERVED BURRITOS WRAPPED IN WET WIPING CLOTHS LOCATED IN THE WALK IN COOLER. THE WIPING CLOTHS ARE THE SAME TYPE OF WIPING CLOTH USED IN SANITIZER BUCKETS. PERSON IN CHARGE REMOVED THE WIPING CLOTHS TO CORRECT THE VIOLATION ON SITE. ENSURE THAT NO REUSABLE CLOTHS/NAPKINS ARE USED IN CONTACT WITH FOOD TO PREVENT POSSIBLE CONTAMINATION.***
The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F. AMC 16.60.150(4-501.110.B) ***TEMPERATURE OF WAREWASHING MACHINE MEASURED AT 122F. PERSON IN CHARGE STATED THAT THE WAREWASHING MACHINE TAKES ABOUT FIVE CYCLES BEFORE REACHING THE REQUIRED TEMPERATURE. ENSURE THAT THE TEMPERATURE OF THE WAREWASHING MACHINE CAN ACHIEVE THE MINIMUM OF 120F BEFORE USING TO SANITIZE DISHES.***
No violations noted.
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116) ***PROPER TEST STRIPS FOR MEASURING SANITIZER SOLUTION FOR DISHWASHER WERE UNAVAILABLE. ***ENSURE THAT TEST STRIPS ARE PROVIDED FOR THE SANITIZER THAT IS IN USE.
No violations noted.
No violations noted.