189 HIGHTOWER RD , GIRDWOOD AK 99587
The most recent inspection (2026) found no violations at all, and the prior visit's issues (missing food worker cards, lack of sanitizer test strips, and not running the sanitizing sink) were paperwork/process lapses that have since been resolved rather than signs of active contamination or unsafe food handling. Overall the current picture shows a clean, well-run kitchen.
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 valis 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 Card 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. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE A REQUESTED FOOD WORKER CARD DURING THIS INSPECTION. ENSURE THAT ALL FOOD WORKERS HAVE APPROVED MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS AVAILABLE ON-SITE DURING INSPECTIONS. ENSURE ALL CARDS AND CERTIFICATIONS ARE CURRENT.
The person in charge must ensure that all food employees understand their obligation to report health-related information tied to diseases transmissible through food. This reporting must be verifiable. A simple way to meet this requirement is for all food employees to complete a Food Employee Reporting Agreement, available for download at www.muni.org/foodinfo. Regularly reviewing reportable illnesses and symptoms with employees—and ensuring proper reporting—helps lower the risk of viral or bacterial contamination from infected staff spreading to food. Food employees must report the following: Symptoms: Vomiting, diarrhea, sore throat with fever, open cuts or infected wounds, jaundice. Diagnosed Illnesses: If they (or a household member) have been diagnosed with Norovirus, Typhoid Fever, Shigellosis, E. coli O157:H7 (or other STEC infections), or Hepatitis A. AMC 16.60.130(2-201.11.A) ***PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE INFORMATION INDICATING FOOD WORKERS HAVE BEEN PROPERLY NOTIFIED OF REPORTING REQUIREMENTS AS NOTED ABOVE. AN EMPLOYEE HEALTH AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE AND CORRECTED ON-SITE. ENSURE EMPLOYEE HEALTH AGREEMENT IS MAINTAINED ON SITE AND AVAILABLE TO INSPECTORS WHEN REQUESTED.
Equipment food-contact surfaces and utensils shall be cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (4) Before using or storing a food temperature measuring device; and (5) At any time during the operation when contamination may have occurred. AMC 16.60.150(4-602.11.A) 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. AMC 16.60.150(4-501.114) ***THREE COMPARTMENT SINK (WASH, RINSE, SANITIZE) NOT IN OPERATION DURING THIS INSPECTION. PERSON IN CHARGE STATED THAT THERE IS NO SANITIZER AND ONLY SOAP AND WATER IS USED FOR DISHES. ENSURE THAT EQUIPMENT IS WASHED, THEN RINSED, AND THEN SANITIZED. ENSURE THAT FOOD WORKERS ARE TRAINED TO PROPERLY WASH AND SANITIZE EQUIPMENT.
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116). A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14). ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE CHLORINE OR QUAT SANITIZER TEST STRIPS. ACQUIRE TEST STRIPS AND ENSURE THAT ALL FOOD WORKERS ARE TRAINED TO USE THE TEST STRIP AND TO ENSURE PROPER CONCENTRATION IS ACHIEVED.
No violations noted.