601 W 36TH AVE 7 , ANCHORAGE AK 99503
The most recent full inspection (Feb 2025) found no violations, and while a reinspection in Feb 2025 still flagged some cleaning and sanitizer-concentration issues, those were corrected on the spot and are less severe than the cross-contamination and bare-hand-contact problems seen in December 2024. The trend shows the restaurant addressing issues promptly, so current risk appears low.
No violations noted.
Except when washing fruits and vegetables as specified under AMC 16.60.140(3-302.15), or when garnishing beverages, food employees may not contact exposed, ready-to-eat food with their bare hands. AMC 16.60.140(3-301.11.B) ***OBSERVED FOOD WORKER HANDLE READY TO EAT FOOD (CHOPPED ONIONS) WITH THEIR BARE HANDS. RAW CHOPPED ONIONS WERE INDICATED TO BE USED FOR SALADS AND WOULD NOT BE COOKED PRIOR TO USE. PERSON IN CHARGE WAS INFORMED AND DISCARDED THE CONTAMINATED ITEM. ENSURE EMPLOYEES ARE NOT TOUCHING READY TO EAT FOODS WITH THEIR BARE HANDS.
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. AMC 16.60.140(3-304.11.A) ***OBSERVED DELI SLICER THAT HAD A BUILD UP OF GRIME AND REQUIRED CLEANING. SLICER WAS INDICATED TO BE CLEANED ON A REGULAR BASIS AFTER USE BY FOOD WORKERS. DELI SLICER REQUIRES A DISASSEMBLY AND THOROUGH CLEANING BY STAFF. ENSURE THAT FOOD CONTACT SURFACES REMAIN CLEAN TO SIGHT AND TOUCH.
Date marked, ready-to-eat, potentially hazardous food that is past the maximum 7 days shall be discarded. AMC 16.60.140(3-501.18.A) Hard Cheese exempt from date marking: Asadero, Abertam, Appenzeller, Asiago medium or old, Bra, Cheddar, Christalinna, Colby, Cotija Anejo, Cotija, Coon, Derby, Emmentaler, English Dairy, Gex (blue veined), Gloucester, Gjetost, Gruyere, Herve, Lapland, Lorraine, Oaxaca, Parmesan, Pecorino, Queso Anejo, Queso Chihuahua, Queso de Prensa, Romanello, Romano, Reggiano, Sapsago, Sassenage (blue veined), Stilton (blue veined), Swiss, Tignard (blue veined), Vize, Wensleydale (blue veined). Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. Preserved fish products include pickled herring and dried, or salted cod, and other acidified fish products, manufactured according to 21 CFR 114. Data from the risk assessment show that the high salt and/or acidity of these products does not allow for the growth of Listeria monocytogenes and therefore, these products are exempt from date marking. This exemption does not apply to hot or cold smoked fish products, nor does it apply to fish products that are dried, marinated, or otherwise preserved on-site, in a food establishment, such as ceviche. Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. Semi-Soft Cheeses exempt from date marking: Asiago soft, Battelmatt, Bellelay (blue veined), Blue, Brick, Camosum, Chantelle, Edam, Fontina, Gorgonzola (blue veined), Gouda, Havarti, Konigskase, Limburger, Milano, Manchego, Monterey, Muenster, Oka, Port du Salut, Provolone, Queso de Bola, Queso de la Tierra, Robbiole, Roquefort (blue veined), Samsoe, Tilsiter, Trappist. ***Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. ***Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. ***READY TO EAT FOOD ITEM THAT WAS BEING STORED ON THE PREP LINE WITH AN OUTDATED DATE MARK THAT INDICATED IT WAS TO BE DISCARDED 10 DAYS AGO WAS STILL IN USE. ENSURE THAT WHEN ADHERING TO A DATE MARKING SYSTEM THAT YOU FOLLOW THE GUIDELINES ABOVE.
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 CHLORINE BASED SANITIZER WERE IN ACTIVE USE THAT MEASURED BY THE INSPECTION TEAM WITH CHLORINE TEST STRIPS AT >200PPM. ENSURE THAT WHEN UTILIZING CHLORINE BASED SANITIZER THAT REMAINS BETWEEN 50-100PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION. ADHERE TO THE ABOVE GUIDANCE.
Food shall be protected from contamination. AMC 16.60.140(3-307.11) ***ICE MACHINE HAD A LAYER OF GRIME THAT WAS INSIDE THE MACHINE. ENSURE THAT ICE MACHINES ARE CLEANED ON A REGULAR BASIS TO PREVENT A BUILD UP OF DIRT, GRIME, DEBRIS, MILDEW, AND BIOFILM. EMPTY THE ICE MACHINE AND CLEAN THE DEVICE UNTIL IT IS CLEAN TO SIGHT AND TOUCH TO PREVENT THE CREATION AND ACCUMULATION OF PREVIOUSLY MENTIONED SUBSTANCES.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14. B) ***OBSERVED MULTIPLE DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ANY FOOD WORKERS IN THE FACILITY. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO AT ALL TIMES. PROVIDE PROOF OF FOOD WORKER CARDS FOR NECESSARY FOOD WORKERS BY THE COMPLIANCE DATE.
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. MUNICIPAL EMPLOYEE HEALTH POLICY LEFT WITH PERSON IN CHARGE.
Except when washing fruits and vegetables as specified under AMC 16.60.140(3-302.15), or when garnishing beverages, food employees may not contact exposed, ready-to-eat food with their bare hands. AMC 16.60.140(3-301.11.B) ***OBSERVED FOOD WORKER MAKE BARE HAND CONTACT WITH READY TO EAT FOODS (WINGS SAUCE AND COOKED CHICKEN WINGS) WHILE PLATING WINGS. ENSURE THAT ALL READY TO EAT FOOD THAT WILL BE SERVED IS NOT CONTACTED BY FOOD WORKERS BARE HANDS. ISSUE WAS ADDRESSED AND CORRECTED ON SITE.
Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) ***HANDWASHING STATIONS IN KITCHEN WERE NOT STOCKED WITH PAPER TOWELS, OR A SIMILAR APPARATUS, FOR HAND DRYING AFTER WASHING HANDS. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE. ISSUE WAS CORRECTED ON SITE. 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. ***HANDWASHING STATIONS IN KITCHEN WERE NOT STOCKED WITH HAND SOAP FOR HAND WASHING. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE. ISSUE WAS CORRECTED ON SITE. 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) ******HANDWASHING STATIONS IN BATHROOM WERE NOT STOCKED WITH HANDWASHING SIGNAGE FOR HAND WASHING REMINDER. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A) ***RAW CHICKEN WAS BEING HELD AND THAWED IN 3 COMPARTMENT SINK THAT WAS ALSO USED FOR WAREWASHING. IT WAS INDICATED BY TESTING OF CHEMICAL SOLUTION AND BY THE PERSON IN CHARGE THAT THE SINK WAS NOT SANITIZED AFTERWARDS. THESE UTENSILS AND SURFACES WERE THEN USED AFTER BEING CLEANED BY SOAP AND WATER. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO AT ALL TIMES. INSPECTION TEAM CONDUCTED A RETRAINING WITH THE PERSON IN CHARGE.
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) ***SANITIZER USED FOR SANITIZING FOOD CONTACT SURFACES WAS MEASURED AT 0PPM DURING THIS INSPECTION. ENSURE THAT SANITIZING SOLUTION REMAINS WITHIN THE NECESSARY LIMITS FOR SAFE AND EFFECTIVE SANITIZING DURING USE. FOR CHLORINE BASED SANITIZER, LIKE THIS ONE USED IN THIS FACILITY, THE NECESSARY CONCENTRATION IS 50-100PPM.
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41°F or less; or (B) Completely submerged under running water that is 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. (C) As part of a cooking process. AMC 16.60.140(3-501.13) ***IT WAS INDICATED BY THE PERSON IN CHARGE THAT RAW CHICKEN WINGS ARE THAWED BY LEAVING FROZEN, RAW CHICKEN IN STANDING COLD WATER OVERNIGHT. THE ONLY APPROVED METHODS FOR THAWING ARE LISTED ABOVE. ENSURE THAT THAWING METHODS FALL IN LIKE WITH THE DIRECTIVES ABOVE.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14.B) ***DURING THIS INSPECTION VARIOUS IN USE RAGS WERE STORED ON COUNTER TOPS OR IN BUCKETS FULL OF SOAP AND WATER. ENSURE WHEN STORING IN USE RAGS, THAT THEY'RE STORED IN A SANITIZING SOLUTION FOLLOWING THE MANUFACTURERS GUIDELINES.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FACILITY WAS UNABLE TO PROVIDE CHEMICAL TEST STRIPS FOR SANITIZER. ENSURE THAT TEST STRIPS ARE AVAILABLE FOR CHECKING THE EFFECTIVENESS OF SANITIZER AT ALL TIMES. CHLORINE TEST STRIPS LEFT WITH THE PERSON IN CHARGE.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ANY FOOD WORKERS IN THE FACILITY. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO AT ALL TIMES. PROVIDE PROOF OF FOOD WORKER CARDS FOR NECESSARY FOOD WORKERS BY THE COMPLIANCE DATE.
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. MUNICIPAL EMPLOYEE HEALTH POLICY LEFT WITH PERSON IN CHARGE.
Except when washing fruits and vegetables as specified under AMC 16.60.140(3-302.15), or when garnishing beverages, food employees may not contact exposed, ready-to-eat food with their bare hands. AMC 16.60.140(3-301.11.B) ***OBSERVED FOOD WORKER MAKE BARE HAND CONTACT WITH READY TO EAT FOODS (WINGS SAUCE AND COOKED CHICKEN WINGS) WHILE PLATING WINGS. ENSURE THAT ALL READY TO EAT FOOD THAT WILL BE SERVED IS NOT CONTACTED BY FOOD WORKERS BARE HANDS. ISSUE WAS ADDRESSED AND CORRECTED ON SITE.
Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) ***HANDWASHING STATIONS IN KITCHEN WERE NOT STOCKED WITH PAPER TOWELS, OR A SIMILAR APPARATUS, FOR HAND DRYING AFTER WASHING HANDS. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE. ISSUE WAS CORRECTED ON SITE. 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. ***HANDWASHING STATIONS IN KITCHEN WERE NOT STOCKED WITH HAND SOAP FOR HAND WASHING. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE. ISSUE WAS CORRECTED ON SITE. 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) ******HANDWASHING STATIONS IN BATHROOM WERE NOT STOCKED WITH HANDWASHING SIGNAGE FOR HAND WASHING REMINDER. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A) ***RAW CHICKEN WAS BEING HELD AND THAWED IN 3 COMPARTMENT SINK THAT WAS ALSO USED FOR WAREWASHING. IT WAS INDICATED BY TESTING OF CHEMICAL SOLUTION AND BY THE PERSON IN CHARGE THAT THE SINK WAS NOT SANITIZED AFTERWARDS. THESE UTENSILS AND SURFACES WERE THEN USED AFTER BEING CLEANED BY SOAP AND WATER. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO AT ALL TIMES. INSPECTION TEAM CONDUCTED A RETRAINING WITH THE PERSON IN CHARGE.
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) ***SANITIZER USED FOR SANITIZING FOOD CONTACT SURFACES WAS MEASURED AT 0PPM DURING THIS INSPECTION. ENSURE THAT SANITIZING SOLUTION REMAINS WITHIN THE NECESSARY LIMITS FOR SAFE AND EFFECTIVE SANITIZING DURING USE. FOR CHLORINE BASED SANITIZER, LIKE THIS ONE USED IN THIS FACILITY, THE NECESSARY CONCENTRATION IS 50-100PPM.
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41°F or less; or (B) Completely submerged under running water that is 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. (C) As part of a cooking process. AMC 16.60.140(3-501.13) ***IT WAS INDICATED BY THE PERSON IN CHARGE THAT RAW CHICKEN WINGS ARE THAWED BY LEAVING FROZEN, RAW CHICKEN IN STANDING COLD WATER OVERNIGHT. THE ONLY APPROVED METHODS FOR THAWING ARE LISTED ABOVE. ENSURE THAT THAWING METHODS FALL IN LIKE WITH THE DIRECTIVES ABOVE.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14.B) ***DURING THIS INSPECTION VARIOUS IN USE RAGS WERE STORED ON COUNTER TOPS OR IN BUCKETS FULL OF SOAP AND WATER. ENSURE WHEN STORING IN USE RAGS, THAT THEY'RE STORED IN A SANITIZING SOLUTION FOLLOWING THE MANUFACTURERS GUIDELINES.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FACILITY WAS UNABLE TO PROVIDE CHEMICAL TEST STRIPS FOR SANITIZER. ENSURE THAT TEST STRIPS ARE AVAILABLE FOR CHECKING THE EFFECTIVENESS OF SANITIZER AT ALL TIMES. CHLORINE TEST STRIPS LEFT WITH THE PERSON IN CHARGE.