2700 E TUDOR RD , ANCHORAGE AK 99503
The most recent inspection found only minor, corrected-on-site issues like a weak sanitizer solution, missing date labels, and utensil storage—no evidence of active contamination, pest problems, or unsafe temperature holding. These are typical fixable compliance items rather than signs of ongoing food-safety danger.
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 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. ***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.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used. AMC 16.60.170(6-501.18) ***Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used. ***OBSERVED HANDWASH SINK IN FACILITY DID NOT HAVE ADEQUATE SIGNAGE. ENSURE HANDWASH SINKS ARE PROPERLY LABELED WITH SIGNAGE TO REMIND FOOD WORKERS WHERE TO WASH THEIR HANDS TO PROMOTE PROPER HANDWASHING.
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 FOOD ITEMS (HAM AND CHEESE BREAKFAST SANDWHICH) REQUIRING DATE MARKING THAT DID NOT HAVE DATE MARKING. THERE WAS NO DATE MARKING SYSTEM IN PLACE THAT WAS ABLE TO BE OBSERVED DURING THIS INSPECTION. READY TO EAT FOODS CAN BE HELD FOR A MAXIMUM OF 7 DAYS AFTER PREPARATION BEFORE BEING DISCARD. ENSURE THAT FACILITY ADHERES TO THE GUIDELINES ABOVE AND PROPERLY DATE MARKS ALL NECESSARY FOOD ITEMS MOVING FORWARD.
Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. AMC 16.60.180(7-202.12.A.2) ***OBSERVED IN USE CONTAINER OF CHLORINE BASED SANITIZER SOLUTION MEASURING AT 10 PPM. PERSON IN CHARGE WAS INFORMED AND REMADE THE SOLUTION TO MANUFACTURE SPECIFICATIONS. ENSURE THE ABOVE GUIDANCE IS FOLLOWED. CORRECTED ON SITE.
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 SCOOPS WITH HANDLES PARTIALLY SUBMERGED IN DRY STORAGE BINS. PERSON IN CHARGE WAS INFORMED THAT THE HANDLES NEED TO REMAIN COMPLETELY OUT OF THE FOOD SUBSTANCE TO PREVENT CONTAMINATION. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO. CORRECTED ON SITE.
No violations noted.