1130 E NORTHERN LIGHTS BLVD , ANCHORAGE AK 99508
The two most recent inspections (May 2026) found no violations at all. Earlier in 2026 inspectors flagged a dish machine sanitizer issue and some pest droppings near traps, but both were addressed on the spot and the facility had active pest control measures in place—no live pests or ongoing contamination was found. Given the clean recent record, it appears safe to eat here now.
No violations noted.
No violations noted.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***MEASURED THE CHEMICAL BASED WAREWASHING MACHINE AT 0PPM AFTER 3 CONSECUTIVE CYCLES WITH A FINAL RINSING TEMPERATURE OF 115*F. THIS IS BELOW THE ACCEPTABLE THRESHOLD FOR PROPER SANITIZING OF FOOD CONTACT SURFACES. IN ORDER TO PROPERLY SANITIZE FOOD CONTACT SURFACES USING CHLORINE BASED SANITIZER, THE CONCENTRATION MUST REMAIN BETWEEN 50-100PPM AT ALL TIMES. ADDITIONALLY, FOR CHEMICAL BASED WAREWASHING MACHINES, THE FINAL RINSING TEMPERATURE MUST MEASURE AT LEAST 120*F. PERSON IN CHARGE WAS INFORMED AN THE FACILITY OPTED TO UTILIZE THE 3 COMPARTMENT SINK METHOD FOR SANITIZING FOOD CONTACT SURFACES. THE MAINTENANCE COMPANY IN CHARGE OF MAINTAINING THE WAREWASHING MACHINE WAS ALSO CONTACTED BY THE PERSON IN CHARGE. ONCE THE WAREWASHING MACHINE IS TESTED AND MEASURED AND IN GOOD REPAIR AND WORKING ORDER, THE FACILITY CAN UTILIZE THE WAREWASHING MACHINE FOR SANITIZING FOOD CONTACT SURFACES. CORRECTED ON SITE.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises and eliminating conditions that may harbor these pests. AMC 16.60.170(6-501.111) ***OBSERVED EXCESS DROPPINGS AROUND MULTIPLE TRAPS SET WITHIN THE FACILITY IN THE DRY STORAGE AREA. ENSURE THAT PEST DROPPINGS ARE CLEANED ROUTINELY IN ORDER TO PREVENT THE ACCUMULATION OF PEST DROPPINGS WITHIN FACILITY. PERSON IN CHARGE PROVIDED PEST CONTROL RECORDS; FACILITY HAS ACTIVE CONTROL OVER PEST ELIMINATION.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***MEASURED THE CHEMICAL BASED WAREWASHING MACHINE AT 0PPM AFTER 3 CONSECUTIVE CYCLES WITH A FINAL RINSING TEMPERATURE OF 115*F. THIS IS BELOW THE ACCEPTABLE THRESHOLD FOR PROPER SANITIZING OF FOOD CONTACT SURFACES. IN ORDER TO PROPERLY SANITIZE FOOD CONTACT SURFACES USING CHLORINE BASED SANITIZER, THE CONCENTRATION MUST REMAIN BETWEEN 50-100PPM AT ALL TIMES. ADDITIONALLY, FOR CHEMICAL BASED WAREWASHING MACHINES, THE FINAL RINSING TEMPERATURE MUST MEASURE AT LEAST 120*F. PERSON IN CHARGE WAS INFORMED AN THE FACILITY OPTED TO UTILIZE THE 3 COMPARTMENT SINK METHOD FOR SANITIZING FOOD CONTACT SURFACES. THE MAINTENANCE COMPANY IN CHARGE OF MAINTAINING THE WAREWASHING MACHINE WAS ALSO CONTACTED BY THE PERSON IN CHARGE. ONCE THE WAREWASHING MACHINE IS TESTED AND MEASURED AND IN GOOD REPAIR AND WORKING ORDER, THE FACILITY CAN UTILIZE THE WAREWASHING MACHINE FOR SANITIZING FOOD CONTACT SURFACES. CORRECTED ON SITE.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises and eliminating conditions that may harbor these pests. AMC 16.60.170(6-501.111) ***OBSERVED EXCESS DROPPINGS AROUND MULTIPLE TRAPS SET WITHIN THE FACILITY IN THE DRY STORAGE AREA. ENSURE THAT PEST DROPPINGS ARE CLEANED ROUTINELY IN ORDER TO PREVENT THE ACCUMULATION OF PEST DROPPINGS WITHIN FACILITY. PERSON IN CHARGE PROVIDED PEST CONTROL RECORDS; FACILITY HAS ACTIVE CONTROL OVER PEST ELIMINATION.
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) ***OBSERVED CUPS IN SUGAR STORAGE BINS BEING USED AS SCOOPS IN FOOD PREPARATION AREA. THESE ITEMS WERE STORED SO THAT THEY WERE SUBMERGED IN THE FOODS. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO.
Materials that are used in the construction of food-contact surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, finished to have a smooth, easily cleanable surface, and resistant to pitting, chipping, and scratching. AMC 16.60.150(4-101.11) ***OBSERVED CRACKED TILES AND UNEVEN BREAKS IN THE KITCHEN FLOORS IN FACILITY. ENSURE THAT REPAIRS ARE CONDUCTED SO THAT ALL SURFACES ARE SMOOTH AND DURABLE, EASILY CLEANABLE SURFACES.
No violations noted.
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. ***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.
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) ***UPON ENTERING THE KITCHEN INSPECTOR OBSERVED FOOD WORKER PLATE COOKED SAUSAGE ONTO A SKILLET THAT WAS READY TO BE SERVED TO A CUSTOMER WITH BARE HANDS. INSPECTOR INSTRUCTED FOOD EMPLOYEE THAT THEY CAN NOT TOUCH READY TO EAT FOODS WITH THEIR BARE HANDS. FOOD EMPLOYEE DISCARDED THE PLATED FOOD, WASHED THEIR HANDS, AND PUT GLOVES ON BEFORE RETURNING TO WORK. ENSURE FOOD WORKERS FOLLOW THE ABOVE GUIDANCE.
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 facilities are critical to food protection and must be maintained in operating order at all times so they will be used. ***OBSERVED HANDWASHING STATION IN THE FACILITY THAT WAS NOT PROPERLY PROVISIONED WITH THE NECESSARY EQUIPMENT, SOAP. ENSURE THAT HANDWASHING STATIONS ARE MAINTAINED IN ACCORDANCE WITH THE ABOVE GUIDANCE.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***MEASURED THE CONCENTRATION OF WAREWASHING MACHINE SANITIZING SOLUTION AT 0PPM DURING THIS INSPECTION. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED AND TESTED BEFORE FURTHER USE. FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD FOR WASHING AND SANITIZING FOOD CONTACT SURFACES UNTIL UNIT IS IN GOOD REPAIR. PRIOR TO RETURNING USE OF THE WAREWASHING MACHINE FOR SANITIZING FOOD CONTACT SURFACES OCCURS, FACILITY NEEDS TO PROVIDE PROOF OF SERVICE, REPAIR, OR REPLACEMENT TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT. ADOPT THE NEW METHOD OF WAREWASHING EFFECTIVE 14 JULY 2025.
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 (DICED TOMATOES, SLICED HAM) 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. FOODS PREVIOUSLY MENTIONED IN THIS VIOLATION WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. CORRECTED ON SITE.
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 MULTIPLE ITEMS (SLICED TOMATOES, DICED TOMATOES, RAW BEEF, SLICED STRAWBERRIES) THAT WERE INDICATED TO HAVE BEEN IN THE FACILITY FOR LONGER THAN 24 HOURS BY THE PERSON IN CHARGE. THESE ITEMS WERE DATE MARKED FOR 12 AND 13 OF JULY, INDICATING THEY WERE PAST THE 7 DAY WINDOW ALLOWED FOR STORING POTENTIALLY HAZARDOUS FOODS. ENSURE THAT FOODS REQUIRING DATE MARKING ADHERE TO THE GUIDANCE ABOVE. FOODS IDENTIFIED IN THIS VIOLATION WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. CORRECTED ON SITE.
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.
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) ***OBSERVED CUPS IN SUGAR STORAGE BINS BEING USED AS SCOOPS IN FOOD PREPARATION AREA. THESE ITEMS WERE STORED SO THAT THEY WERE SUBMERGED IN THE FOODS. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO.
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 SHELVING IN COOLING UNITS, HANDLES, FLOORS, COOKING EQUIPMENT, THAT WAS COVERED IN GRIME, DEBRIS, FOOD DEBRIS, DUST, DIRT, ETC. ENSURE THAT WHEN CLEANING NON FOOD CONTACT SURFACES THAT THEY'RE CLEAN TO SIGHT AND TOUCH.