5011 ARCTIC BLVD #H , ANCHORAGE AK 99503
The most recent inspection found some paperwork gaps (no formal employee health policy, inconsistent date marking) and one temperature-abused sausage item that was immediately discarded when caught—these were corrected on the spot and don't indicate ongoing contamination or pest issues. Overall the violations are minor and quickly fixed, so it should be safe to eat here.
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.
***OBSERVED COOKED ITALIAN SAUSAGE THAT WAS MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. IT WAS INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS AND VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. 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) ***THERE WAS INCONSISTENT DATE MARKING SYSTEM THAT WAS IN USE AT THE FACILITY DURING THIS REGULAR INSPECTION. ENSURE THAT FACILITY ADOPTS A DATE MARKING SYSTEM THAT FALLS IN LINE WITH THE GUIDANCE PROVIDED ABOVE. THIS MEANS THAT ALL TIME/TEMPERATURE CONTROLLED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS BEING COLD HELD IN THE FACILITY THAT WILL BE STORED FOR MORE THAN 24 HOURS WITHIN THE FOOD ESTABLISHMENT MUST BE MARKED WITH A THAW/PREP/COOK DATE AND/OR A DISCARD DATE. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
No violations noted.