302 G ST , ANCHORAGE AK 99501
The most recent inspection found only two minor issues—mixing raw eggs with ready-to-eat foods and improper utensil storage—both of which were corrected on the spot during the inspection. There's no evidence of ongoing contamination, pest problems, or temperature abuse, so it's reasonably safe to eat here.
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) ENSURE ALL EMPLOYEES ARE TRAINED TO RAW ANIMAL PROTEINS (EGGS) SEPARATELY FROM READY TO EAT FOODS. CORRECTED DURING THIS INSPECTION.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11)- PLEASE SEE NOTES AT THE END OF THIS INSPECTION FOR DIRECTIVE; - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ENSURE ALL EMPLOYEES ARE TRAINED TO MAINTAIN IN-USE UTENSILS WITHIN THE REQUIRED LIMITS LISTED ABOVE. CORRECTED DURING THIS INSPECTION.