2500 BONIFACE PKWY , ANCHORAGE AK 99504
The most recent inspection (March 2026) found no violations at all, and even the prior year's issues (blocked hand sink, over-strength sanitizer, missing date label) were minor and corrected on the spot rather than signs of ongoing contamination or unsafe food handling. The trend shows a well-managed kitchen with no current food-safety risk.
No violations noted.
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, 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. Food employees must report the following: Symptoms: Vomiting, diarrhea, sore throat with fever, open cuts or infected wounds, jaundice. Diagnosed Illnesses: If they (or a household member) have been diagnosed with Norovirus, Typhoid Fever, Shigellosis, E. coli O157:H7 (or other STEC infections), or Hepatitis A. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE DOCUMENTATION THAT ALL FOOD WORKERS HAD BEEN NOTIFIED OF THEIR RESPONSIBILITY TO REPORT ILLNESS AS REQUIRED ABOVE. A VERIFIABLE EMPLOYEE HEALTH REPORTING AGREEMENT CAN BE FOUND AT WWW.MUNI.ORG/FOODINFO. ENSURE DOCUMENTATION IS READILY AVAILABLE TO INSPECTORS WHEN REQUESTED.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. ***A BOWL OF BLUEBERRIES WERE BLOCKING THE HAND SINK. PERSON IN CHARGE STATED THAT THE BLUEBERRIES HAD JUST BEEN THAWING IN THE BOWL FOR A FEW MINUTES INSIDE THE HAND WASHING SINK. WILL CONFIRM COMPLIANCE WITH THE PIC WHEN REVIEWING INSPECTION REPORT.
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. ***BLEACH SANITIZING SOLUTION IN THE BLACK TOTE BIN FOR DISHES WAS ABOVE 100 PPM. ENSURE BLEACH SANITIZING SOLUTION IS BETWEEN 50-100 PPM. INSPECTOR LEFT THE PIC ENOUGH STRIPS FOR THE DAY.
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) ***OPEN BAG OF BULK SLICED CHEESE IN THE REACH IN COOLER DID NOT HAVE THE REQUIRED DATE LABELED INDICATING WHEN IT WAS OPENED. IF THE CONTAINER WAS OPENED MORE THAN 7 DAYS AGO, IT MUST BE DISCARDED. WILL CONFIRM COMPLIANCE WITH THE PIC WHEN REVIEWING INSPECTION REPORT.
Except as specified in paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. AMC 4-301.12 ***THERE WAS ONLY ONE SINK COMPARTMENT & ONE BLACK TOTE BIN FOR WARE WASHING - WASH AND SANITIZE. TO BE IN COMPLIANCE A 3 COMPARTMENT SINK IS REQUIRED AS NOTED ABOVE.
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)*** BLEACH SANITIZING SOLUTION WAS ABOVE 100 PPM. ENSURE BLEACH SANITIZING SOLUTION IS BETWEEN 50-100 PPM
No violations noted.
No violations noted.
No violations noted.