436 W 4TH AVE , ANCHORAGE AK 99501
The most recent inspections (December 2025) found no violations at all. Earlier issues from January 2025 like improper cold holding, missing soap, and weak sanitizer were resolved and have not recurred, so the establishment's current state shows no active food-safety risk.
No violations noted.
No violations noted.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***THERE WAS NOT SIGNAGE POSTED AT ALL HANDWASHING STATIONS IN FACILITY. ENSURE THAT THERE ARE SIGNS TO SHOW THAT DESIGNATED SINKS ARE FOR HANDWASHING ONLY. ***THERE WAS NO SIGNAGE IN EMPLOYEE RESTROOM TO INDICATE THAT EMPLOYEES NEEDED TO WASH THEIR HANDS BEFORE RETURNING TO WORK. ENSURE THAT THERE IS SIGNAGE POSTED REMINDING EMPLOYEES TO WASH THEIR HANDS AFTER USING THE RESTROOM. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. ***OBSERVED HANDWASHING STATION BEING UTILIZED BY FOOD WORKERS FOR HANDWASHING HAVE NO ANTISEPTIC SOAP AVAILABLE IN DISPENSER. ENSURE THAT SOAP DISPENSERS REMAIN STOCKED WITH HAND SOAP AT ALL TIMES.
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 ITEMS (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. SCOTCH EGGS WERE DISCARDED BY THE PERSON IN CHARGE.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). AMC 16.60.180(7-204.11) ***MULTIPLE SANITIZER BUCKETS OF QUAT BASED SANITIZER THAT WERE IN ACTIVE USE MEASURED BY THE INSPECTION TEAM WITH QUAT TEST STRIPS AT 0PPM. ENSURE THAT WHEN UTILIZING QUAT BASED SANITIZER THAT REMAINS BETWEEN 200-400PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION. ADHERE TO THE ABOVE GUIDANCE.
A food establishment shall obtain a variance from the regulatory authority as specified in AMC 16.60.190( 8-103.10) and under AMC 16.60.190(8-103.11) before: (A) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (B) Curing food; (C) Using food additives or adding components such as vinegar: (1) As a method of food preservation rather than as a method of flavor enhancement, or (2) To render a food so that it is not potentially hazardous (time/temperature control for safety food); (D) Packaging food using a reduced oxygen packaging method except as specified under AMC 16.60.140(3-502.12) where a barrier to Clostridium botulinum in addition to refrigeration exists; (E) Operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption; (F) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (G) Preparing food by another method that is determined by the regulatory authority to require a variance; or (H) Sprouting seeds or beans. AMC 16.60.140(3-502.11) ***PERSON IN CHARGE INDICATED TO INSPECTION TEAM THAT FACILITY UTILIZES REDUCED OXYGEN PACKING FOR A VARIETY OF STEAKS. FACILITY NEEDS TO SUBMIT A WRITTEN HACCP PLAN TO THE ANCHORAGE HEALTH DEPARTMENT BY THE COMPLIANCE DATE IN ORDER TO HAVE A VARIANCE APPROVED FOR THIS PROCESS. WRITTEN HACCP PLAN CAN BE SUBMITTED TO THIS INSPECTOR BY EMAIL THAT IS LISTED AT THE END OF THIS REPORT.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***THERE WAS NOT SIGNAGE POSTED AT ALL HANDWASHING STATIONS IN FACILITY. ENSURE THAT THERE ARE SIGNS TO SHOW THAT DESIGNATED SINKS ARE FOR HANDWASHING ONLY. ***THERE WAS NO SIGNAGE IN EMPLOYEE RESTROOM TO INDICATE THAT EMPLOYEES NEEDED TO WASH THEIR HANDS BEFORE RETURNING TO WORK. ENSURE THAT THERE IS SIGNAGE POSTED REMINDING EMPLOYEES TO WASH THEIR HANDS AFTER USING THE RESTROOM. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. ***OBSERVED HANDWASHING STATION BEING UTILIZED BY FOOD WORKERS FOR HANDWASHING HAVE NO ANTISEPTIC SOAP AVAILABLE IN DISPENSER. ENSURE THAT SOAP DISPENSERS REMAIN STOCKED WITH HAND SOAP AT ALL TIMES.
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 ITEMS (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. SCOTCH EGGS WERE DISCARDED BY THE PERSON IN CHARGE.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). AMC 16.60.180(7-204.11) ***MULTIPLE SANITIZER BUCKETS OF QUAT BASED SANITIZER THAT WERE IN ACTIVE USE MEASURED BY THE INSPECTION TEAM WITH QUAT TEST STRIPS AT 0PPM. ENSURE THAT WHEN UTILIZING QUAT BASED SANITIZER THAT REMAINS BETWEEN 200-400PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION. ADHERE TO THE ABOVE GUIDANCE.
A food establishment shall obtain a variance from the regulatory authority as specified in AMC 16.60.190( 8-103.10) and under AMC 16.60.190(8-103.11) before: (A) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (B) Curing food; (C) Using food additives or adding components such as vinegar: (1) As a method of food preservation rather than as a method of flavor enhancement, or (2) To render a food so that it is not potentially hazardous (time/temperature control for safety food); (D) Packaging food using a reduced oxygen packaging method except as specified under AMC 16.60.140(3-502.12) where a barrier to Clostridium botulinum in addition to refrigeration exists; (E) Operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption; (F) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (G) Preparing food by another method that is determined by the regulatory authority to require a variance; or (H) Sprouting seeds or beans. AMC 16.60.140(3-502.11) ***PERSON IN CHARGE INDICATED TO INSPECTION TEAM THAT FACILITY UTILIZES REDUCED OXYGEN PACKING FOR A VARIETY OF STEAKS. FACILITY NEEDS TO SUBMIT A WRITTEN HACCP PLAN TO THE ANCHORAGE HEALTH DEPARTMENT BY THE COMPLIANCE DATE IN ORDER TO HAVE A VARIANCE APPROVED FOR THIS PROCESS. WRITTEN HACCP PLAN CAN BE SUBMITTED TO THIS INSPECTOR BY EMAIL THAT IS LISTED AT THE END OF THIS REPORT.
No violations noted.