PHO LOTUS

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 permit holder shall require food employees and conditional 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 or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (a) Vomiting, (b) diarrhea, (c) jaundice, (d) sore throat with fever, (e) a lesion containing pus such as a boil or infected wound that is open or draining and is (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover or (iii)On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. 2 .Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) PSHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Salmonella Typhi; or (f) nontyphoidal Salmonella; AMC 16.60.130(2-201.11.A) 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 AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS 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. ***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.

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) ***THERE WERE NO PAPER TOWELS PRIOR TO THIS INSPECTION THAT WERE PROVISIONED AT THE EMPLOYEE RESTROOM IN THE FACILITY. ENSURE THAT ALL HANDWASHING STATIONS IN FACILITY ARE PROPERLY PROVISIONED WITH SOAP, DISPOSABLE TOWELS, AND RUNNING WATER THAT REACHES AT LEAST 100*F AND DOES NOT EXCEED 120*F. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.

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. CREATE OR ADOPT A CONSUMER ADVISORY FOR THE ITEMS REQUIRED (READY TO EAT RAW OR UNDERCOOKED FOODS: POKE, SUSHI, RAW OR UNDERCOOKED FISH AND/OR FISH PRODUCT) BY THE COMPLIANCE DATE. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. AMC 16.60.140(3-603.11) ***THERE IS NO REMINDER ON THE MENU TO ENSURE THAT CUSTOMERS ARE REMINDED OF THE CONSUMER ADVISORY WHEN LOOKING AT APPLICABLE FOOD ITEMS ON THE MENU. ADHERE TO THE GUIDANCE ABOVE BY THE COMPLIANCE DATE.

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. ***ALL FOOD WORKER CARDS PROVIDED TO THE INSPECTION TEAM WERE ACQUIRED FROM THE DEC. FOOD WORKERS NEED TO OBTAIN FOOD WORKER CARDS THAT ARE ACCEPTED WITHIN THE MUNICIPALITY OF ANCHORAGE. USING THE GUIDANCE ABOVE, ENSURE THAT ALL FOOD WORKERS ACQUIRE OR SCHEDULE AN EXAM FOR A FOOD WORKER CARDS ACCEPTED WITHIN THE MUNICIPALITY OF ANCHORAGE.

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. ***UNABLE TO VERIFY PRESENCE OF EMPLOYEE HEALTH POLICY DURING INSPECTION. LEFT COPIES OF REPORTING AGREEMENT AND ILLWORKER POSTERS WITH PERSON IN CHARGE. ENSURE STAFF ARE TRAINED AS DESCRIBED ABOVE.

A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***THERE WAS NO SIGNAGE IN THE EMPLOYEE RESTROOM REMINDING EMPLOYEES TO WASH THEIR HANDS PRIOR TO RETURNING TO WORK. ENSURE THAT SIGNAGE IS POSTED TO REMIND EMPLOYEES TO WASH THEIR HANDS BEFORE RETURNING TO WORK IN THE EMPLOYEE RESTROOM BY THE COMPLIANCE DATE.

Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A) ***OBSERVED RAW MEAT (PORK, BEEF, CHICKEN) STORED ABOVE READY TO EAT COOKED MEATS IN CENTRAL STANDING COOLER IN KITCHEN. PERSON IN CHARGE WAS INFORMED OF THE IMPROPER STORAGE OF FOOD AND DIRECTED FOOD WORKERS TO REORGANIZE COOLER TO ENSURE THE PREVENTION OF CROSS CONTAMINATION OF FOODS DUE TO DRIPPAGE. CORRECTED ON SITE.

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. THE TEMPERATURE OF THE FINAL RINSE CYCLE WAS TESTED AT 120*F DURING THIS INSPECTION AFTER 1 CYCLES OF USE. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED AND TESTED BEFORE FURTHER USE FOR SANITIZING. FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD FOR WASHING AND SANITIZING FOOD CONTACT SURFACES UNTIL UNIT IS IN GOOD REPAIR. PROOF OF SERVICE, REPAIR, OR REPLACEMENT OF THE WAREWASHING MACHINE NEEDS TO BE PROVIDED TO THE ANCHORAGE HEALTH DEPARTMENT PRIOR TO USE BY THE FACILITY. ADOPT THE NEW METHOD OF WAREWASHING EFFECTIVE 12 JUNE 2025.

Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED COOKED RICE (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED BELOW THE HOT HOLDING THRESHOLD OF 135*F. FOOD THAT IS BEING HOT HELD AND FALLS BELOW THE ACCEPTABLE TEMPERATURE CAN BE REHEATED TO 165*F IF THE FOOD HAS BEEN OUT OF EFFECTIVE TEMPERATURE CONTROL FOR LESS THAN 2 HOURS AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND AND DISCARDED AFTER BEING OUT OF COMPLIANCE FOR 4 HOURS. WHEN DOING SO, TEMPERATURE NEEDS TO BE VERIFIED WITH AN INTERNAL TEMPERATURE THERMOMETER, THERE NEEDS TO BE A VERIFIABLE WAY TO TRACK THE TIME (SUCH AS A TIMER), AND THERE NEEDS TO BE WRITTEN PROCEDURES ACCESSIBLE FOR VERIFICATION BY THE REGULATORY AUTHORITY.Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED COOKED RICE (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED BELOW THE HOT HOLDING THRESHOLD OF 135*F. FOOD THAT IS BEING HOT HELD AND FALLS BELOW THE ACCEPTABLE TEMPERATURE CAN BE REHEATED TO 165*F IF THE FOOD HAS BEEN OUT OF EFFECTIVE TEMPERATURE CONTROL FOR LESS THAN 2 HOURS AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND AND DISCARDED AFTER BEING OUT OF COMPLIANCE FOR 4 HOURS. WHEN DOING SO, TEMPERATURE NEEDS TO BE VERIFIED WITH AN INTERNAL TEMPERATURE THERMOMETER, THERE NEEDS TO BE A VERIFIABLE WAY TO TRACK THE TIME (SUCH AS A TIMER), AND THERE NEEDS TO BE WRITTEN PROCEDURES ACCESSIBLE FOR VERIFICATION BY THE REGULATORY AUTHORITY. OUT OF COMPLIANCE RICE WAS VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. CORRECTED IN SITE.

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 RAW BEEF, RAW CHICKEN, COOKED BEEF, RAW BEAN SPROUTS, COOKED PORK, ANIMAL BROTH (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) 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 IDENTIFIED OUT OF TEMPERATURE CONTROL WERE 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) Potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, 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. B) ***OBSERVED COOKED NOODLES AND BOILED EGGS REQUIRING DATE MARKING IN THE WALK-IN WITHOUT NECESSARY MARKING SYSTEM IN PLACE. ENSURE THAT DATE MARKING SYSTEM IS MAINTAINED AT ALL TIMES IN ACCORDANCE WITH THE ABOVE GUIDANCE.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) Potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, 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. B) ***OBSERVED VARIOUS COOKED FOODS THROUGHOUT FACILITY REQUIRING DATE MARKING IN THE WALK-IN, PREP LINE, PREP COOLERS, AND STANDING COOLERS WITHOUT NECESSARY MARKING SYSTEM IN PLACE. ENSURE THAT DATE MARKING SYSTEM IS MAINTAINED AT ALL TIMES IN ACCORDANCE WITH THE ABOVE GUIDANCE.

Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under AMC 16.60.140. AMC 16.60.150(4-301.11) ***WALK-IN COOLER FOOD ITEMS WERE ALL MEASURED DURING THIS INSPECTION AT 43*F OR ABOVE. SOME FOOD ITEMS WERE INDICATED TO HAVE BEEN STORED IN THE COOLER FOR MULTIPLE DAYS. THE WALK-IN COOLER IS NOT ADEQUATELY COOLING OR COLD HOLDING TIME/TEMPERATURE CONTROLLED FOOD ITEMS AND NEEDS TO BE REPAIRED. PROVIDE A PROOF OF SERVICE/REPAIR OR AN APPOINTMENT FOR REPLACEMENT BY THE COMPLIANCE DATE.

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 VARIOUS PEST DROPPINGS THROUGHOUT THE FACILITY IN THE DRY STORAGE AREA. FACILITY MANAGER NEEDS TO TAKE ACTION TO CONTROL THE SPREAD AND HARBORAGE OF PESTS WITHIN FACILITY. PROVIDE ANCHORAGE HEALTH DEPARTMENT WITH PROOF OF SERVICE FROM A PEST CONTROL COMPANY BY THE COMPLIANCE DATE.

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 DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION ON COUNTER IN THE PREP LINE AREA. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.

A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***FACILITY DID NOT HAVE ANY CHEMICAL TEST STRIPS TO TEST SANITIZING SOLUTIONS. ENSURE THAT PROPER TEST STRIPS ARE ACQUIRED BY THE FACILITY BY THE COMPLIANCE DATE.