3828 W DIMOND BLVD , ANCHORAGE AK 99502
The most recent inspections (June 2026 and January 2026) show no or only minor paperwork issues (like missing signed health-policy forms and expired test strips), which were corrected on the spot. Older violations from July 2025, such as improper food storage, were also fixed immediately, and there's no pattern of ongoing contamination or temperature abuse, so it's reasonably safe to eat here.
No violations noted.
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 A VERIFIABLE COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT FOR TWO FOOD WORKERS. THE PERSON IN CHARGE STATED THAT HE HAD BLANK COPIES AND CORRECTED ON-SITE. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.
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). ***OBSERVED EXPIRED CHLORINE SANITIZER TEST STRIPS. THE PERSON IN CHARGE AGREED TO OBTAIN CURRENT TEST STRIPS BY TODAY. ENSURE THAT THE TEST STRIPS ARE ACQUIRED AND USED TO ENSURE PROPER CONCENTRATION IS ACHIEVED.
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 SIGNED EMPLOYEE HEALTH REPORTING AGREEMENT FOR FOOD WORKERS DURING THE INSPECTION. PERSON IN CHARGE AGREED TO HAVE ALL FOOD WORKER SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT THE DAY OF THIS INSPECTION.****
Food shall only contact the surfaces of equipment and utensils that are cleaned and sanitized as specified under AMC 16.60 or single-service and single-use articles. AMC 16.60.140(3-304.11) ***OBSERVED BOX CUTTER IN OPEN BOX OF FROZEN COOKED APPLE PIES IN THE WALK IN FREEZER. PERSON IN CHARGE MOVED THE BOX CUTTER AND VOLUNTARILY DISCARDED THE REMAINING APPLE PIES. ENSURE TO FOLLOW THE REQUIREMENTS ABOVE.*** 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) ***OBSERVED UNSEALED TRASH BAG WITH TWO RAW FROZEN FISH PLACED ON BOXES OF BAGELS IN WALK IN FREEZER. PERSON IN CHARGE STATED THE FISH BELONGED TO AN EMPLOYEE AND VOLUNTARILY REMOVED THE FISH FROM THE FREEZER. ENSURE ALL RAW FOOD IS STORED BELOW COOKED AND READY-TO-EAT TCS FOODS.***
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) ***OBSERVED NO DATE MARKING ON BREAKFAST SAUSAGE BURRITO IN THE REACH IN COOLER. PERSON IN CHARGE LABELED THE BURRITOS AND CORRECTED THE VIOLATION ON SITE. ENSURE ANY READY-TO-EAT OR COOKED TCS FOODS BEING STORED LONGER THAN 24 HOURS IS PROPERLY DATE MARKED WITH THE TIME OF PREPARATION AND DISCARD DATE.***
No violations noted.
No violations noted.
No violations noted.