245 W 5TH AVE 106 , ANCHORAGE AK 99501
The most recent full inspection found only moderate issues—an outdated employee health policy, some ready-to-eat foods past the 7-day date mark (which were voluntarily discarded), and a lack of test strips for sanitizer (though the sanitizer itself tested properly concentrated). These are correctable process gaps rather than signs of active contamination, pests, or unsafe holding temperatures, and no violations were found in the complaint inspection on the same day.
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.
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. ***OBSERVED MULTIPLE FOOD ITEMS (PASTA SALAD, DELI HAM, DELI TURKEY, ROASTED TOMATOES) THAT WERE DATE MARKED MORE THAN 7 DAYS AGO. POTENTIALLY HAZARDOUS, READY TO EAT FOODS CAN ONLY BE HELD IN THE FACILITY FOR 7 DAYS AND MUST BE DISCARDED AFTER. PERSON IN CHARGE VOLUNTARILY DISCARDED THESE FOODS. ENSURE THE FACILITY FOLLOWS ITS DATE MARKING PROCEDURES AND THE ABOVE GUIDANCE IS FOLLOWED.
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116) ***THE FACILITY DID NOT HAVE ANY CHEMICAL TEST STRIPS TO DETERMINE THE IN USE CHLORINE SANITIZER WAS PROPERLY CONCENTRATED. INSPECTOR TESTED THE IN USE SANITIZER AND DETERMINED IT WAS PROPERLY CONCENTRATED FOR USE. ENSURE THE FACILITY HAS TEST STRIPS FOR USE WITH THE CHEMICAL SANITIZER AND THE ABOVE GUIDANCE IS FOLLOWED.
No violations noted.