353 MULDOON RD , ANCHORAGE AK 99504
The most recent inspection (May 2026) found no violations at all, and the prior reinspection in November 2025 only turned up two minor, immediately-corrected issues (a bag of sprouts slightly over temp and raw meat on the floor). While an October 2025 inspection revealed more serious problems like rodent droppings and multiple cold-holding failures, those were addressed and the restaurant has since passed clean, so current risk appears low.
No violations noted.
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 ONE BAG OF BEAN SPROUTS (43F) LOCATED IN THE WALK IN COOLER MEASURING ABOVE 41F. PERSON IN CHARGE STATED THE ITEMS HAD BEEN IN PLACED IN THE COOLER THE PREVIOUS DAY. PERSON IN CHARGE VOLUNTARILY DISCARD THE BEAN SPROUTS TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL COOKED OR READY-TO-EAT TCS FOODS ARE PROPERLY COLD HELD AT 41F OR BELOW.***
Food shall be protected from contamination by storing it in a clean and dry location where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. AMC 16.60.140(3-305.11.A) ***OBSERVED TWO CONTAINERS OF RAW MEAT LOCATED ON THE FLOOR OF THE COOLER. PERSON IN CHARGE REMOVED THE TWO CONTAINERS TO CORRECT THE VIOLATION ON SITE., ENSURE THAT ALL FOOD ARE KEPT AT LEAST SIX INCHES OFF THE FLOOR TO PREVENT POSSIBLE CONTAMINATION.***
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE AN EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT DURING THIS INSPECTION. A COPY WAS LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
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. AMC 16.60.150(4-501.114) ***NO RESIDUAL CHLORINE MEASURED IN THE WAREWASHING MACHINE (0PPM). OBSERVED THE RINSE LINE CONNECTED TO AN EMPTY CHLORINE SANITIZER BUCKET FOR THE WAREWASHING MACHINE. PERSON IN CHARGE PUT THE CORRECT WAREWASHING LINE TO A FULL BUCKET OF CHLORINE SANITIZER TO CORRECT THE VIOLATION ON SITE. WARE WASHING MACHINE MEASURED AT 50PPM. ENSURE THAT THE CORRECT LINE AND SANITIZER ARE BEING USED FOR THE WAREWASHING MACHINE.***
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 A TRAY OF EGG ROLLS (44F) AND SMALL BOWL OF FRIED RICE (45F) LOCATED IN THE SMALL PREP LINE COOLER LOCATED NEAR THE GRILL. FOOD WORKER STATED THE EGG ROLLS AND FRIED RICE HAD BEEN PLACED IN THE PREP LINE COOLER PREVIOUS NIGHT. PERSON IN CHARGE VOLUNTARILY DISCARDED THE TRAY OF EGG ROLLS AND SMALL BOWL OF RICE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT COOKED AND READY-TO-EAT TCS FOODS ARE PROPERLY COLD HELD AT 41F OR BELOW.*** ***OBSERVED 3 TRAYS OF EGG ROLLS (43F), 1 TRAY OF BBQ PORK (44F), 1 BAG OF BEAN SPROUTS (45F), 1 LARGE BIN OF COOKED RICE (45F), 3 CONTAINERS OF SHREDDED CARROT (43F), 3 LARGE CONTAINERS OF RAW PORK (41F). PERSON IN CHARGE STATED THAT ALL FOOD ITEMS HAD BEEN PREPPED AND PLACED IN THE WALK IN COOLER THE PREVIOUS NIGHT. THE AMBIENT AIR OF THE WALK IN COOLER WAS MEASURING 41.7F. COOKED AND READY-TO-EAT TCS FOODS MUST BE MAINTAINED AT AN INTERNAL TEMPERATURE OF 41F OR BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED THE 3 TRAYS OF EGG ROLLS, 1 TRAY OF BBQ PORK, 1 BAG BEAN SPOUTS, 1 LARGE BIN OF COOKED RICE TO CORRECT THE VIOLATION ON SITE. PERSON IN CHARGE AGREED TO COOK THE RAW MEAT AND CUT VEGETABLES THE DAY OF THIS INSPECTION. NOTIFY INSPECTOR WITH EVIDENCE OR MAINTENANCE REPAIR BILL/SUMMARY BY THE COMPLY BY DATE TO ENSURE THE WALK IN COOLER IS PROPERLY COLD HOLDING FOOD AT 41F OR BELOW.
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) ***OBSERVED NO DATE MARKING ON ANY COOKED OR READY-TO-EAT TCS FOODS WITHIN THE FACILITY. ENSURE THAT ANY COOKED OR READY-TO-EAT TCS FOODS ARE BEING PROPERLY DATE MARKED WITH THE DATE OF PREPARATION AND DISCARD DATE NOT EXCEEDING 7 DAYS.***
Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service or single-use articles. AMC 16.60.180(7-201.11.B) ***OBSERVED CHEMICAL CONTAINERS STORED ABOVE CONTAINERS OF PEPPER AND DRY FOOD ITEMS LOCATED IN STORAGE ROOM. OBSERVED OPEN CONTAINERS OF UNLABELED BAKING SODA NEXT TO OPEN CONTAINER OF LAUNDRY DETERGENT IN THE KITCHEN. ENSURE THAT CHEMICALS ARE STORED IN A MANNER THAT WILL PREVENT POSSIBLE CONTAMINATION OF FOOD ITEMS.*** Medicines that are in a food establishment for the employees' use shall be labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. AMC 16.60.180(7-207.11) ***OBSERVED BAGS OF PERSONAL MEDICATION STORED IN UNLABELED BAGS IN A BIN OF CLEAN UTENSILS. ENSURE THAT MEDICATION IS LABELED AND STORED IN A MANNER THAT PREVENTS POSSIBLE CONTAMINATION OF FOOD.***
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41°F or less; or (B) Completely submerged under running water that is 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. (C) As part of a cooking process. AMC 16.60.140(3-501.13) ***OBSERVED THREE SEALED BAGS OF PORK SHOULDER IN STAGNANT WATER IN THE KITCHEN FOOD PREP SINK. FOOD WORKER STATED THE THREE BAGS HAD BEEN PLACED IN THE WATER THE PREVIOUS NIGHT TO THAW. THE MANUFACTURES DIRECTIONS STATED TO THAW UNDER REFRIGERATION. PERSON IN CHARGE DISCARDED THE THREE BAGS OF PORK SHOULDER OT CORRECT THE VIOLATION ON SITE. ENSURE THAT MANUFACTURES DIRECTIONS AND THE GUIDELINES ABOVE ARE BEING FOLLOWED TO ENSURE PROPER THAWING.***
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 RODENT DROPPINGS ON THE FLOOR LOCATED IN THE BACK STORAGE AREA. ENSURE THAT ALL RODENT DROPPINGS AND SIGN OF PESTS ARE CLEANED AND PROPER PROVISIONS FOR PREVENTING PESTS ARE IN PLACE.***
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) ****OBSERVED MULTIPLE BOWLS BEING USED AS SCOOPS IN CONTAINER SO RICE AND OTHER DRY FOODS. ENSURE THAT ONLY SCOOPS WITH HANDLES ARE BEING USED IN ACCORDANCE OT THE GUIDELINES ABOVE. OBSERVED A RICE SCOOP STORED IN WATER MEASURING 70F. PERSON IN CHARGE REMOVED THE SCOOP AND DISCARDED THE WATER. ENSURE THAT IN-USE UTENSILS ARE PROPERLY HELD AT 135F OR ABOVE AND OR REPLACED EVERY 4 HOURS.***
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***PERSON IN CHARGE PROVIDED QUAT TEST STRIPS FOR THE CHLORINE WAREWASHING MACHINE AND CHLORINE SANITIZER BUCKETS. INSPECTOR LEFT SOME CHLORINE TEST WITH THE PERSON IN CHARGE. ENSURE THAT CORRECT CHLORINE TEST STRIPS ARE ACQUIRED TO ACCURATELY MEASURE CHLORINE SANITIZER CONCENTRATIONS.***
No violations noted.