11925 OLD GLENN HWY , EAGLE RIVER AK 99577
The most recent inspection (July 2025) only noted expired sanitizer test strips, a minor administrative issue that was immediately corrected. While an earlier 2024 inspection found more concerning issues like improper cooling and over-concentrated sanitizer, those were resolved and are over a year old, so current risk appears low.
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116). A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14). ***FOOD ESTABLISHMENT HAD EXPIRED CHLORINE SANITIZER TEST STRIPS DURING THIS INSPECTION. THE PERSON IN CHARGE WILL ORDER CURRENT CHLORINE SANITIZER TEST STRIPS. INSPECTOR LEFT THE PIC ENOUGH TEST STRIPS FOR THE DAY. ENSURE THAT THE TEST STRIPS ARE ACQUIRED, USED AND STAFF ARE TRAINED TO ENSURE PROPER CONCENTRATION IS ACHIEVED.
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)*** OBSERVED NO EMPLOYEE HEALTH POLICY IN PLACE. ENSURE THAT ALL FOOD SERVICE WORKERS ARE AWARE OF THE MUNICIPALITY OF ANCHORAGE HEALTH POLICY ON REPORTABLE DIAGNOSED ILLNESS AND SYMPTOMS. The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) 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.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: within 2 hours from 135ºF to 70°F; and within a total of 6 hours from 57ºC 135ºF to 41°F. AMC 16.60.140(3-501.14.A)*** OBSERVED COOKED EGGS IN REFRIGERATOR THAT WERE NOT COOLED PROPERLY. eNSURE THAT PROPER COOLING PROCEDURES ARE ION PLACE TO ENSURE THAT FOODS ARE IN THE TEMPERATURE SAFE ZONES TO PREVENT FOODBORNE ILLNESSES SUCH AS BACILLUS CEREUS AND CLOSTRIDIUM PERFRINGENS.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). AMC 16.60.180(7-204.11)The accidental contamination of food or food-contact surfaces can cause serious illness.***OBSERVED BLEACH SANITIZING SOLUTION MEASURING HIGHER THAN WHAT INSPECTORS TEST STRIPS CAN READ. ENSURE THAT THE BLEACH SANITIZER IS BETWEEN 50-100PPM TO PREVENT FOOD CONTACT SURFACES TBECOMING TOXIC.