2636 SPENARD RD , ANCHORAGE AK 99503
The most recent inspection found some temperature control and sanitation issues (a few cold-holding items slightly over 41°F and a dish machine rinse a few degrees low), but these were caught and corrected on the spot, and the rest of the violations were paperwork items like a missing employee health policy, no consumer advisory notice, and a cracked floor tile rather than signs of contamination or ongoing unsafe food handling. Overall this points to a kitchen with some maintenance and documentation gaps to fix, but no active, serious food-safety hazard.
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) 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 THFCROAT 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. ***FACILITY DID NOT HAVE AN EMPLOYEE HEALTH POLICY THAT ADHERED TO THE ABOVE GUIDELINES. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE.
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. ***OBSERVED MULTIPLE FOOD ITEMS (NOTED IN THE MEASURED OBSERVATIONS TAB IN THIS INSPECTION REPORT) THAT WERE OVER THE COLD HOLDING THRESHOLD OF 41*F. THESE ITEMS WERE NOTED TO BE WITHIN THE ACCEPTABLE WINDOW FOR RAPID COOLING BY FOOD WORKERS AND ALL PRODUCTS WERE ALSO RAW. RAW SHRIMP & RAW BEEF PATTY BEING STORED IN PREP COOLERS THAT FOLLOW THE ABOVE CRITERIA WERE VOLUNTARILY RAPIDLY COOLED BY THE PERSON IN CHARGE DURING THIS INSPECTION. CORRECTED ON SITE.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) ***THERE WAS NO DISCLOSURE OR REMINDER FOR FOODS THAT REQUIRE A CONSUMER ADVISORY ON THE MENU. PERSON IN CHARGE INDICATED THAT STEAKS & BURGERS CAN BE SERVED UNDERCOOKED AS A CUSTOMER PREFERENCE. ENSURE THAT A DISCLOSURE IS ADDED TO THE MENU OR SOMEWHERE COMMONLY VISIBLE IN THE FACILITY AND A REMINDER IS PLACED BY THE MENU ITEMS REQUIRING A CONSUMER ADVISORY. ADHERE TO THE ABOVE GUIDANCE BY THE COMPLIANCE DATE NOTED.
Non-food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. AMC 16.60.150(4-101.19) ***OBSERVED CRACKED AND JAGGED BROKEN TILE(S) IN FRONT OF THE STANDING COOLER DIRECTLY ACROSS FROM THE 3 COMPARTMENT SINK IN THE FACILITY. TILES WERE LOOSE AND NO LONGER FIXED INTO THE FINISHED FLOORING. ENSURE THAT REPAIRS ARE CONDUCTED AND/OR THE TILE(S) REPLACED SO THAT ALL NON FOOD CONTACT SURFACES ARE BOTH SMOOTH AND CLEANABLE SURFACES. SUBMIT A PLAN TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT, OR CONDUCT THE NECESSARY REPAIRS BY THE COMPLIANCE DATE NOTED.
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) ***WAREWASHING MACHINE WAS MEASURED AT 50PPM DURING THIS INSPECTION, HOWEVER AFTER FOUR CONSECUTIVE CYCLES, THE FINAL RINSE TEMPERATURE OF THE MACHINE WAS MEASURED AT 115*F. ENSURE THAT WAREWASHING MACHINE IS PROPERLY SERVICE, REPAIRED, OR REPLACED SO THAT THE MINIMUM FINAL RINSE TEMPERATURE CAN BE MEASURED AND VERIFIED AT 120*F MINIMUM. PROVIDE PROOF OF REPLACEMENT, REPAIR, OR SERVICE FOR YOUR WAREWASHING MACHINE TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT BY THE COMPLIANCE DATE PROVIDED.
No violations noted.
No violations noted.