9410 OLD SEWARD HWY , ANCHORAGE AK 99515
This was an opening inspection with only administrative and documentation issues—missing food worker card verification, employee health agreement paperwork, paper towel stocking, and sanitizer test strips—rather than any observed food contamination, pest activity, or temperature abuse. These are fixable paperwork gaps, not active food-safety hazards.
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. ***ENSURE THAT MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS FOR ALL WORKERS ARE AVAILABLE FOR VERIFICATION WHEN REQUESTED.
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. ***ENSURE THAT SIGNED EMPLOYEE HEALTH REPORTING AGREEMENTS ARE AVAILABLE FOR VERIFICATION WHEN REQUESTED. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. AMC16.60.140(2-501.11) ***ENSURE WRITTEN PROCEDURES ARE AVAILABLE OR VERIFICATION WHEN REQUESTED.
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) ***ENSURE THAT ALL PAPER TOWEL DISPENSERS AT HANDWASHING SINKS ARE MAINTAINED WITH PAPER TOWELS DURING ALL HOURS OF OPERATION.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116) ***ACQUIRE AND ENSURE STAFF ARE TRAINED TO USE SANITIZER TEST STRIPS TO CONFIRM PROPER CONCENTRATION OF SANITIZING SOLUTION.