2850 C ST , ANCHORAGE AK 99503
Recent inspections show only administrative/paperwork issues—missing food worker card documentation, unsigned health policy forms, and a missing handwashing sign—along with minor cleaning issues on non-food-contact surfaces like condiment bottles. There's no evidence of actual food contamination, pest activity, or improper holding temperatures, and the most recent complaint inspection in 2026 found no violations at all.
No violations noted.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. ***OBSERVED MULTIPLE FOOD WORKER CARDS FOR THE STATE OF ALASKA, INCLUDING PRESENT FOOD WORKERS. THE STATE OF ALASKA FOOD WORKER CARD IS NOT ACCEPTED IN THE MUNICIPALITY OF ANCHORAGE. ENSURE THE ABOVE GUIDANCE IS FOLLOWED AND ALL FOOD WORKERS HAVE CURRENT MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS.
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 HAS MULTIPLE COPIES OF THE ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY PRINTED OFF, BUT NONE OF THEM ARE SIGNED AND IT COULD NOT BE VERIFIED EMPLOYEES ARE AWARE OF IT. FACILITY NEEDS TO GO OVER THE EMPLOYEE HEALTH POLICY WITH ALL THE FOOD WORKERS AND HAVE A VERIFIABLE METHOD THAT FOOD WORKERS HAVE BEEN INFORMED OF THEIR RESPONSIBILITIES. HAVING EMPLOYEES SIGN AND DATE INDIVIDUAL COPIES OF THE EMPLOYEE HEALTH IS AN ACCEPTABLE METHOD FOR VERIFICATION. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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) ***OBSERVED HANDWASH SINK IN BACK OF FACILITY NEAR WAREWASH AND WALK IN COOLER DID NOT HAVE PROPER SIGNAGE INDICATING TO EMPLOYEES IT IS A HANDWASH STATION. ENSURE THE ABOVE GUIDANCE IS FOLLOWED TO PROMOTE PROPER HANDWASHING.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. ***FACILITY MANAGER WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ANY OF THE FOOD WORKERS PRESENT. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL FOOD WORKERS.
No violations noted.
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.
Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) *OBSERVED THE OUTSIDE OF CONDIMENT BOTTLES AND FAMILY STYLE BAKING SHEETS WITH A BUILD UP OF RESIDUE. ENSURE NON FOOD CONTACT SURFACES ARE CLEANED TO SIGHT AND TOUCH.
No violations noted.
No violations noted.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. NO ANCHORAGE FOOD WORKER CARDS WERE AVAILABLE DURING THE INSPECTION. ENSURE ALL EMPLOYEES HAVE A CURRENT ANCHORAGE FOOD HANDLER CARD AND COPIES ARE AVAILABLE FOR REVIEW DURING INSPECTIONS.
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 ROAST BEEF AND GYRO MEAT MEASURED ABOVE 41*F ON THE MAKE LINE THAT WERE AT OR ABOVE THE LIP OF CONTAINERS. ENSURE TCS FOODS ARE COLD HELD AT 41*F OR ABOVE AND NOT STACKED ABOVE THE LIP OF THE CONTAINERS. EITHER COVER CONTAINERS, USE MULTIPLE CONTAINERS OR STORE IN LOWER FRIDGE UNTIL NEEDED TO MAINTAIN TEMPERATURES AT 41*F OR BELOW. ITEMS WERE DISCARDED DURING THE INSPECTION.
Outer openings of a food establishment shall be protected against the entry of insects and rodents. AMC 16.60.170(6-202.15) REPAIR OR REPLACE BACK DOOR LOWER WEATHER STRIPPING TO PREVENT PEST FROM ENTERING THE FACILITY.
Cleaned equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. AMC 16.60.150(4-903.11) OBSERVED SINGLE-USE ITEMS STORED IN CABINETS UNDER THE SELF-SERVE SODA DISPENSER NEXT TO REFUSE CONTAINER. ENSURE SINGLE-USE ITEMS ARE STORED WHERE THEY CANNOT BE CONTAMINATED BY REFUSE CONTAINER. ITEMS WERE MOVED DURING THE INSPECTION.