12400 OLD GLENN HWY , EAGLE RIVER AK 99577
The most recent (reinspection) visit only cited paperwork-type issues—an expired water sample report and lack of a written time-control policy for blenders—not active food contamination or temperature abuse. Earlier serious concerns (no sanitizing, a 54°F milk container, unmarked ready-to-eat food) from the prior visit were not repeated, suggesting they were corrected, so current risk appears low.
When using time as a control, food contact surfaces shall be marked or otherwise identified to indicate the time that the food contact surface must be cleaned or the time when the food contact surface is removed from temperature control. AMC 16.60.140(3-501.19)*** OBSERVED BLENDERS IN CONTINUOUS USE IN SINK. ENSURE BLENDERS ARE RINSED OUT AND CLEANED AS DIRECTED ABOVE. 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 (FOOD CONTACT SURFACES AS WELL) must be discarded (OR WASHED, RINSED, AND SANITIZED) when it has been out of temperature control for 4 hours. AMC 16.60.140(3-501.19 *** NO WRITTEN PROCEDURE IN PLACE FOR TIME AS A CONTROL. ENSURE THERE IS A WRITTEN PROCEDURE ON WHEN THE BLENDERS ARE TO BE WASHED AND SWITCHED OUT AS DIRECTED ABOVE.
The most recent sample report for the non-public water system shall be retained on file in the food establishment. AMC 16.60.160(5-102.14) *** HAD WATER SAMPLE REPORT ON SITE HOWEVER IT WAS EXPIRED. ENSURE THAT WATER SAMPLE REPORTS ARE DONE YEARLY BEFORE EXPIRATION OF PREVIOUS YEAR, AND THAT CURRENT REPORT IS RETAINED ONSITE AND AVAILABLE WHEN REQUIRED BY INSPECTOR. SEND A COPY OF THE RECEIPT INDICATING AND WATER SAMPLE HAD BEEN SUBMITTED BY THE COMPLIANCE DATE 5/06/2024
The Person In Charge shall ensure that employees are properly trained in food safety as it relates to their assigned duties. AMC 16.60.130(2-103.11.L) *** PERSON IN CHARGE INDICATED THAT THEY DON'T SANITIZE AFTER WASHING DISHES. ALL DISHES THAT ARE USED ARE REQUIRED TO BE WASHED, RINSED, SANITIZED, AND AIR DRIED. 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. *** NOT ALL FOOD WORKER CARDS WERE AVAILABLE. ENSURE ALL EMPLOYEES HAVE CURRENT FOOD WORKER CARDS AVAILABLE FOR FUTURE INSPECTIONS.
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. *** EMPLOYEES NOT AWARE OF DIRECTIVE ABOVE. ENSURE THAT EMPLOYEES ARE TRAINED AS DIRECTIVE ABOVE.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. *** MILK ON COUNTER TOP MEASURED 54*F. EMPLOYEE INDICATED THAT IT HAD RECENTLY BEEN IN-USE. ENSURE EMPLOYEES PUT MILK REFRIGERATOR TO ENSURE PROPER COLD HOLDING TEMPERATURES.
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) Date marked, ready-to-eat, potentially hazardous food that is past the maximum 7 days shall be discarded. AMC 16.60.140(3-501.18.A) *** OBSERVED UNMARKED HAM AND CHEESE CROISSANTS. ENSURE EMPLOYEES ARE TRAINED AS ABOVE.
The most recent sample report for the non-public water system shall be retained on file in the food establishment. AMC 16.60.160(5-102.14) ***CURRENT WATER REPORT WAS UNAVAILABLE DURING INSPECTION. ENSURE CURRENT COPY IS AVAILABLE DURING INSPECTION. SEND A COPY OF THE REPORT TO THIS INSPECTOR.
OBSERVED MECHANICAL REFRIGERATOR/FREEZER LOCATED OUTSIDE OF THE SELF-CONTAINED MOBILE FOOD UNIT. THE APPROVED PLANS FOR THIS FACILITY DID NOT INCLUDE EQUIPMENT INSTALLED OUTSIDE OF THE PERMITTED STRUCTURE. IF ADDITIONAL STORAGE IS REQUIRED, A COMMISSARY MUST BE USED. DISCONTINUE USING AND REMOVE THE MECHANICAL REFRIGERATION/FREEZER UNIT BY 16.60.230.D The operator of a self-contained mobile food unit or kiosk is not required to work out of a commissary as described in section B. above if the department determines the unit has: 1.Installed on the unit, in operable condition at all times the unit is in service, either: a. Water and wastewater utility connections, or b. Adequate for one full day of operation, water and wastewater holding tanks, and hand washing and ware washing facilities. The water and wastewater holding tanks may not be removed even if the unit is connected to and using utility services; and 2. Adequate storage facilities on the unit for all food, equipment, utensils, including single-service items, and supplies used in the operation. Mobile food unit means a type of permitted food establishment located in a vehicle, trailer, repurposed factory-built, readily movable, intermodal shipping container (such as a convex unit), or pushcart that: 1.Completely retains its mobility and is capable of easily moving daily; 2.Operates out of a commissary or other approved facility (unless the unit is a self-contained mobile food unit); and 3. Has a menu usually restricted to service of specific food.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116) *** NO TEST STRIPS AVAILABLE DURING INSPECTION OF THIS FACILITY. ENSURE FOOD SERVICE WORKERS ARE SUPPLIED WITH APPROPRIATE TESTING STRIPS. ENSURE THAT TESTING OF BLEACH SANITIZER IS TESTED AND BETWEEN 50-100PPM ON TEST STRIP. PLEASE GET TEST STRIPS AND NOTIFY ME WITH-IN 7 DAYS THAT YOU HAVE THEM.
No violations noted.
No violations noted.