530 E BENSON BLVD 9A , ANCHORAGE AK 99503
The most recent inspection (2026) found no violations, and the prior 2025 visit only cited administrative/paperwork issues (missing manager certification, employee health policy documentation, inconsistent date marking, and scoop handle storage) rather than active contamination, pest activity, or improper cooking/holding temperatures. These are correctable procedural gaps, not signs of ongoing food-safety danger.
No violations noted.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A CERTIFIED FOOD PROTECTION MANAGER CARD FOR ANY WORKER/MANAGER ON OR OFF SITE. ENSURE THAT A CERTIFIED FOOD PROTECTION MANAGER CARD IS ACQUIRED BY SOMEONE WHOM FREQUENTS THE FACILITY AND CAN OVERSEE FOOD SAFETY ON A REGULAR BASIS BY THE COMPLIANCE DATE. IF A CERTIFIED FOOD PROTECTION MANAGER CARD CANNOT BE OBTAINED BY THE DATE SPECIFIED, THEN FACILITY MANAGER MUST CONTACT THE ANCHORAGE HEALTH DEPARTMENT, NO LATER THAN THE COMPLIANCE DATE, WITH A SCHEDULED DATE AND/OR PROOF OF PAYMENT FOR CERTIFICATION EXAM.
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.
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 INCONSISTENT DATE MARKING THROUGHOUT THE FACILITY. PERSON IN CHARGE INDICATED SOME FOOD ITEMS WITHOUT DATE MARKING WERE SOLD BY THE END OF DAY OR PREPPED FOR USE THAT DAY. HOWEVER, UPON FURTHER DISCUSSION PERSON IN CHARGE INDICATED IF ITEMS WERE NOT SOLD OR USED THEY WOULD KEEP THEM FOR THE NEXT DAY AND DID NOT PLACE A DATE MARK ON THOSE ITEMS. ALL REFRIGERATED, READY TO EAT FOODS, POTENTIALLY HAZARDOUS FOODS NEED TO BE DATE MARKED IF HELD FOR MORE THAN 24 HOURS IN THE FACILITY. THESE FOODS WILL BE DATE MARKED AND DISCARDED AFTER 7 DAYS. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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); - 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. ***OBSERVED MULTIPLE SCOOPS IN DRY STORAGE BINS WITH HANDLES PARTIALLY SUBMERGED IN THE FOOD SUBSTANCE. PERSON IN CHARGE WAS INFORMED THAT SCOOP HANDLES MUST REMAIN UPRIGHT AND STORED WITH THE HANDLE OUT OF ANY FOOD SUBSTANCE TO PREVENT CONTAMINATION. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
No violations noted.