341 BONIFACE PKWY #I , ANCHORAGE AK 99504
The most recent inspection (Jan 2026) only cited a paperwork issue—lack of a formal written employee health policy—with no observed food contamination, temperature abuse, or pest problems. Earlier issues from 2024 (like a cold-holding temp violation and dirty utensil storage) were addressed on the spot and haven't recurred, and the 2023 inspection had no violations at all, showing the restaurant generally maintains safe practices.
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. FOR THE FACILITY TO BE COMPLIANT THE EMPLOYEE HEALTH POLICY IMPLEMENTED MUST BE VERIFIABLE AND COVER ALL ILLNESSES AND SYMPTOMS THAT ARE REQUIRED TO BE REPORTED IN ACCORDANCE WITH THE GUIDANCE ABOVE. A COPY OF THE MUNICIPAL EMPLOYEE HEALTH REPORTING AGREEMENT LEFT AT FACILITY. ONCE FACILITY IS COMPLIANT, PROVIDE A NOTIFICATION AND PROOF TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT.
The Person In Charge shall ensure that employees are properly trained in food safety as it relates to their assigned duties. AMC 16.60.130(2-103.11.L) ENSURE ALL EMPLOYEES WHO HANDLE FOODS AND/OR WASH DISHES HAVE FOOD WORKER CARDS. EMPLOYEES WERE OBSERVED WASHING DISHES WITHOUT THE REQUIRED DOCUMENTS. ENSURE ALL EMPLOYEES HAVE FOOD WORKER CARDS OR A CERTIFIED FOOD MANAGER CERTIFICATE BY THE COMPLY BY DATE INDICATED WITHIN THIS REPORT.
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) THIS FACILITY NEEDS TO IMPLEMENT AN EMPLOYEE HEALTH POLICY THAT INFORMS EMPLOYEES WHAT SYMPTOMS THEY NEED TO BE RESTRICTED AND EXCLUDED FROM WORKING WHEN ILL. EMPLOYEES WERE NOT AWARE OF THE EMPLOYEE HEALTH POLICIES.
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) ENSURE THE DISH WASHING MACHINE USING CHLORINE E IS EQUIPPED WITH AT LEAST 50 PPM OF SANITIZER. THE DISH WASHING MACHINE MEASURED 00 PPM OF AN APPROVED SANITIZER DURING THIS INSPECTION. USE THE 3RD COMPARTMENT OF THE THREE COMPARTMENT TO SANITIZER TO THE DISH UNTIL THE DISH WASHING MACHINE IS PROPERLY SANITIZING
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. ENSURE ALL TIME / TEMPERATURE FOODS BEING NEEDING TO BE HELD COLD ARE MAINTAINED AT OR BELOW 41 DEGREES F. METAL CONTAINERS OF PORK AND BEEF SAUSAGE WERE OBSERVED BEING STORED MEASURING BETWEEN 46 DEGREES F. AND 50 DEGREES F. THESE FOOD ITEMS IN QUESTION WERE REMOVED FROM SERVICE DURING THIS INSPECTION.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. THIS FACILITY NEEDS TO ENSURE THE GRAY PIZZA RINGS BEING STORED DIRTY ARE MAINTAINED WITHIN THE REQUIRED LIMITS LISTED ABOVE. THESE RINGS WILL NEED TO BE WASHED, RINSED, SANITIZED AND ALLOWED TO AIR DRY PRIOR TO REUSING THEM.
No violations noted.