1000 ARLBERG RD , GIRDWOOD AK 99587
The most recent inspection found some issues (foods slightly above 41°F during cooling, improper glove use, missing consumer advisory, and an improper rice-cooling method), but all were fixed on the spot or given a compliance deadline, and there was no evidence of ongoing contamination or illness risk. Prior two inspections had no violations at all, suggesting the kitchen is generally well-run and safe to eat at.
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 HAS A VERIFIABLE METHOD OF SPREADING THE INFORMATION TO ALL FOOD HANDLERS AND IT INCLUDED MAJORITY OF THE SYMPTOMS REQUIRED (EXCLUDING JAUNDICE AND INFECTED WOUNDS) BUT IT DID NOT ANY INCLUDE ANY OF THE REPORTABLE SYMPTOMS. 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.
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 WITHIN 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 IDENTIFIED OUT OF TEMPERATURE CONTROL WERE RAPIDLY COOLED BY THE PERSON IN CHARGE. CORRECTED ON SITE.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) ***THERE WAS NO CONSUMER ADVISORY ON DISPLAY IN FACILITY INDICATING POTENTIALLY DANGEROUS FOODS AND COMPLYING WITH THE ABOVE GUIDELINES. ENSURE THAT WITH ALL FOODS IDENTIFIED ABOVE, THAT THE ABOVE GUIDANCE ON CONSUMER ADVISORIES IS ADHERED TO (STEAK & EGGS). CREATE OR ADOPT A CONSUMER ADVISORY FOR THE ITEMS REQUIRED (READY TO EAT RAW OR UNDERCOOKED FOODS: TUNA POKE) BY THE COMPLIANCE DATE.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) ***OBSERVED COOKED RICE BEING COOLED IN A COVERED RICE COOKER. IT WAS INDICATED BY THE PERSON IN CHARGE TO BE THE METHOD OF COOLING RICE BY UNPLUGGING THE DEVICE AND LEAVING IT COVERED. THIS DOES NOT FALL IN LINE WITH ANY OF THE APPROVED METHODS LISTED ABOVE. ENSURE THAT FACILITY ADOPTS AN ACCEPTABLE METHOD FROM THE ABOVE GUIDANCE.
If used, single-use gloves shall be used for only one task such as working with ready-to-food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. AMC 16.60.140(3-304.15.A) ***OBSERVED FOOD WORKER UTILIZE THE SAME SINGLE USE GLOVES TO HANDLE SANITIZING RAGS AND THEN PREPARE A DISH. ENSURE THAT SINGLE USE ARTICLES, SUCH AS GLOVES, ARE UTILIZED FOR ONLY ONE TASK AND THEN DISCARDED SO THAT CROSS CONTAMINATION CANNOT OCCUR. INSPECTION TEAM INSTRUCTED FOOD WORKER TO CHANGE HIS GLOVES BEFORE RETURNING TO WORK.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) ***THERE IS NOT A SUFFICIENT ATMOSPHERIC VACUUM BREAKER IN PLACE. ENSURE A PROPER DEVICE IS INSTALLED THAT ALLOWS FOR AN AIR GAP TO EXIST BETWEEN CHEMICALS AND THE SOURCE WATER SUPPLY. IF A SHUT OFF VALVE IS INSTALLED AT THE END OF THE HOSE THAT IS CONNECTED TO THE ATMOSPHERIC BACK FLOW PREVENTION DEVICE MUST BE REMOVED. TAKE CORRECTIVE ACTION BY THE COMPLIANCE DATE NOTED.
No violations noted.
No violations noted.