1137 HUFFMAN RD , ANCHORAGE AK 99515
The most recent inspection (April 2026) only found minor paperwork issues (missing food worker card, unsigned health policy, needing a grease receipt) with no food temperature or contamination problems noted. While a May 2025 inspection found more serious issues like improper hot/cold holding and low sanitizer concentration, those were corrected on-site and haven't recurred in later visits, suggesting the restaurant has since improved its food safety practices.
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. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE FOOD WORKER CARDS FOR ONE OF THE WORKERS. ENSURE THAT ALL FOOD WORKERS HAVE FOOD WORKER CARDS WITH IN 21 DAYS OF BEING HIRED. ENSURE THE ONLY GO TO THE WWW.MUNI.ORG/FOODCARD OR https://tapseries.com/courses/foodhandler/description/akan WEBSITE TO TAKE THE APPROVED TEST. HAVE ALL FOOD WORKER CARDS AVAILABLE ON SITE FOR VERIFICATION WHEN REQUESTED BY INSPECTORS.
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. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE INFORMATION INDICATING FOOD WORKERS HAVE BEEN PROPERLY NOTIFIED OF REPORTING REQUIREMENTS AS NOTED ABOVE. A BLANK FOOD EMPLOYEE HEALTH REPORTING AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE WHO CORRECTED ON-SITE. ENSURE EMPLOYEE HEALTH AGREEMENT IS MAINTAINED ON SITE AND AVAILABLE TO INSPECTORS UPON REQUESTED.
The grease interceptor, if installed, must be maintained at the time interval specified in the current version of the Anchorage Wastewater Utility Tariff for Wastewater Service. If no specific interval is specified in the Tariff for Wastewater Service, grease interceptors must then be serviced at least quarterly or as often as necessary in accordance with AMC 23.25.1014.1 - Grease interceptors. Permit holder must make grease interceptor maintenance records available to an inspector upon request. AMC 16.60.160(5-402.10) Section 5-203.13 of the 2013 FDA Model Food Code shall not apply to a mobile food unit or kiosk. ***PROVIDE A CURRENT RECEIPT SHOWING SERVICE IN THE LAST 4 MONTHS. ENSURE THAT MAINTENANCE RECORDS ARE AVAILABLE AS DIRECTED ABOVE.
No violations noted.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) ***ATMOSPHERIC VACUUM BREAKER IS INSTALLED AT MOP SINK. DIRECTLY CONNECTED TO MOP SINK IS AN INVERTED Y THAT THEN FLOWS INTO A CHEMICAL DISPENSER WITH AN INTERNAL AIR GAP. ENSURE THAT INVERTED Y IS REMOVED AND REPLACED WITH A "VENTED T" OR PREFERABLY A DIRECT, DEDICATED LINE IS INSTALLED FOR THE WALL MOUNTED CHEMICAL DISPENSER.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ALL OF THE FOOD WORKERS PRESENT. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL FOOD WORKERS FOR FUTURE INSPECTIONS. ADHERE TO THE ABOVE GUIDANCE.
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 AND WAS VERIFIABLE AT THE TIME OF INSPECTION. 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.
Potentially hazardous food (time/temperature control for safety food) reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. AMC 16.60.140(3-403.11.B) ***OBSERVED FOOD THAT WAS TO BEING HOT HELD (COOKED SAUSAGE) AND INDICATED TO HAVE BEEN JUST COOKED 30 MINUTES AGO, AT 100*F. ENSURE WHEN REHEATING FOODS THE ABOVE GUIDANCE IS ADHERED TO AT ALL TIMES. FOOD THAT DOES NOT ADHERE TO THE ABOVE GUIDANCE NEEDS TO BE IMMEDIATELY REHEATED TO 165*F TO REACH AN ACCEPTABLE TEMPERATURE PRIOR TO BE HOT HELD.
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 SLICED TOMATOES (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. CORRECTED ON SITE.
Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. AMC 16.60.180(7-202.12.A.2) ***SANITIZING SOLUTION OF QUAT BASED SANITIZER IN ACTIVE USE WAS MEASURED BY THE INSPECTION TEAM WITH QUAT TEST STRIPS AT 0PPM. ENSURE THAT WHEN UTILIZING QUAT BASED SANITIZER, IT REMAINS BETWEEN 200-400PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION, OR PER THE MANUFACTURERS GUIDANCE. A REFRESHER COURSE WAS GIVEN TO THE FOOD WORKERS IN FACILITY BY INSPECTION TEAM AND THE PERSON IN CHARGE WAS INFORMED TO CONTACT ECO LAB TO CORRECT THE QUAT DISPENSER. ADHERE TO THE ABOVE GUIDANCE.
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. AMC 16.60.150(4-204.112.A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under the AMC 16.60.140. AMC 16.60.150(4-302.12) ***THERE WERE NO THERMOMETERS USED FOR AMBIENT AIR OR INTERNAL FOOD TEMPERATURES PRESENT IN THE FACILITY DURING THIS INSPECTION. ACQUIRE THERMOMETERS FOR AMBIENT AIR OR INTERNAL TEMPERATURE THERMOMETERS BY THE COMPLIANCE DATE.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) *** OTHER NON-FOOD CONTACT SURFACES (DOOR HANDLES, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, CABINET HANDLES, STOVES, COUNTERS, FLOORS, ETC.) WERE COVERED IN A BUILD UP OF GREASE, GRIME, AND FOOD DEBRIS. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.
DER water demands throughout the food establishment. AMC 16.60.160(5-103.11.B) ***HANDWASHING STATION IN KITCHEN, DID NOT HAVE HOT WATER AVAILABLE DURING THIS INSPECTION. ENSURE THAT FOOD WORKERS HAVE ACCESS TO HOT WATER FOR HANDWASHING
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) ***ATMOSPHERIC VACUUM BREAKER IS INSTALLED AT MOP SINK. DIRECTLY CONNECTED TO MOP SINK IS AN INVERTED Y THAT THEN FLOWS INTO A CHEMICAL DISPENSER WITH AN INTERNAL AIR GAP. ENSURE THAT INVERTED Y IS REMOVED AND REPLACED WITH A "VENTED T" OR PREFERABLY A DIRECT, DEDICATED LINE IS INSTALLED FOR THE WALL MOUNTED CHEMICAL DISPENSER. EDUCATIONAL HANDOUT LEFT WITH PERSON IN CHARGE.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ALL OF THE FOOD WORKERS PRESENT. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL FOOD WORKERS FOR FUTURE INSPECTIONS. ADHERE TO THE ABOVE GUIDANCE.
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 AND WAS VERIFIABLE AT THE TIME OF INSPECTION. 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) ***HANDWASHING STATIONS IN KITCHEN WERE NOT STOCKED WITH PAPER TOWELS, OR A SIMILAR APPARATUS, FOR HAND DRYING AFTER WASHING HANDS. ENSURE THAT FACILITY ALWAYS COMPLIES WITH THE GUIDANCE ABOVE. ISSUE WAS CORRECTED ON SITE.
Potentially hazardous food (time/temperature control for safety food) reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. AMC 16.60.140(3-403.11.B) ***OBSERVED FOOD THAT WAS TO BEING HOT HELD (COOKED SAUSAGE) AND INDICATED TO HAVE BEEN JUST COOKED 30 MINUTES AGO, AT 100*F. ENSURE WHEN REHEATING FOODS THE ABOVE GUIDANCE IS ADHERED TO AT ALL TIMES. FOOD THAT DOES NOT ADHERE TO THE ABOVE GUIDANCE NEEDS TO BE IMMEDIATELY REHEATED TO 165*F TO REACH AN ACCEPTABLE TEMPERATURE PRIOR TO BE HOT HELD.
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 SLICED TOMATOES (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. CORRECTED ON SITE.
Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. AMC 16.60.180(7-202.12.A.2) ***SANITIZING SOLUTION OF QUAT BASED SANITIZER IN ACTIVE USE WAS MEASURED BY THE INSPECTION TEAM WITH QUAT TEST STRIPS AT 0PPM. ENSURE THAT WHEN UTILIZING QUAT BASED SANITIZER, IT REMAINS BETWEEN 200-400PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION, OR PER THE MANUFACTURERS GUIDANCE. A REFRESHER COURSE WAS GIVEN TO THE FOOD WORKERS IN FACILITY BY INSPECTION TEAM AND THE PERSON IN CHARGE WAS INFORMED TO CONTACT ECO LAB TO CORRECT THE QUAT DISPENSER. ADHERE TO THE ABOVE GUIDANCE.
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. AMC 16.60.150(4-204.112.A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under the AMC 16.60.140. AMC 16.60.150(4-302.12) ***THERE WERE NO THERMOMETERS USED FOR AMBIENT AIR OR INTERNAL FOOD TEMPERATURES PRESENT IN THE FACILITY DURING THIS INSPECTION. ACQUIRE THERMOMETERS FOR AMBIENT AIR OR INTERNAL TEMPERATURE THERMOMETERS BY THE COMPLIANCE DATE.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) *** OTHER NON-FOOD CONTACT SURFACES (DOOR HANDLES, COOLING UNIT DOOR HANDLES, TRASH CANS, FOOD STORAGE BINS, CABINET HANDLES, STOVES, COUNTERS, FLOORS, ETC.) WERE COVERED IN A BUILD UP OF GREASE, GRIME, AND FOOD DEBRIS. THE ACCUMULATION OF SUBSTANCES INDICATES THE FACILITY HAS NOT KEPT UP WITH THE NECESSARY CLEANING FREQUENCY. ENSURE THAT NON-FOOD CONTACT SURFACES ARE CLEANED AND MAINTAINED TO SIGHT AND TOUCH.
DER water demands throughout the food establishment. AMC 16.60.160(5-103.11.B) ***HANDWASHING STATION IN KITCHEN, DID NOT HAVE HOT WATER AVAILABLE DURING THIS INSPECTION. ENSURE THAT FOOD WORKERS HAVE ACCESS TO HOT WATER FOR HANDWASHING.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) ***ATMOSPHERIC VACUUM BREAKER IS INSTALLED AT MOP SINK. DIRECTLY CONNECTED TO MOP SINK IS AN INVERTED Y THAT THEN FLOWS INTO A CHEMICAL DISPENSER WITH AN INTERNAL AIR GAP. ENSURE THAT INVERTED Y IS REMOVED AND REPLACED WITH A "VENTED T" OR PREFERABLY A DIRECT, DEDICATED LINE IS INSTALLED FOR THE WALL MOUNTED CHEMICAL DISPENSER. EDUCATIONAL HANDOUT LEFT WITH PERSON IN CHARGE.
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. ***PERSON IN CHARGE WAS NOT AWARE OF THE HEALTH REPORTING REQUIREMENTS AND COULD NOT PROVIDE INSPECTOR WITH WRITTEN COPY OF FACILITIES POLICY. POLICY WAS DISPLAYED ON WALL BUT PERSON IN CHARGE WAS NOT AWARE. ALL EMPLOYEES MUST BE INFORMED OF REPORTING REQUIREMENTS AS DESCRIBED ABOVE.
5-202.12 Handwashing Sink, Installation. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet. ***HANDWASHING SINK AT THE MAKE LINE NEAR THE DRIVE THROUGH WINDOW WAS BROKEN AND HAD NO WATER FLOWING. ENSURE HANDWASHING SINK IS REPAIRED BY THE END OF THE DAY. NOTIFY INSPECTOR BY CALL OR EMAIL WHEN REPAIR HAS BEEN MADE. 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) ***HANDWASHING SINK CLOSE TO OFFICE DOOR DID NOT HAVE PAPER TOWELS. ENSURE ALL SINKS ARE EQUIPPED WITH PAPER TOWELS AS DESCRIBED 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) ***NO MEASURABLE QUATERNARY SANITIZER RESIDUAL WAS DETECTED IN 3 COMPARTMENT SINK OR SANITIZER BUCKETS. ENSURE TEST STRIPS ARE USED TO ENSURE SANITIZER IS PROPERLY CONCENTRATED.
Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) ***HANDLES AND INTERIORS OF COOLERS HAVE AN ACCUMULATION OF DEBRIS AND FOOD RESIDUE, WHICH MAY CONTAMINATE HANDS AND GLOVES. ENSURE AREAS ARE CLEANED AND MAINTAINED CLEAN.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***FAUCET FOR 3 COMPARTMENT SINK IS LEAKING SEVERELY. PERSON IN CHARGE STATED A WORK ORDER HAS BEEN PLACED. NOTIFY INSPECTOR WHEN FAUCET IS REPAIRED.
No violations noted.
No violations noted.
No violations noted.
No violations noted.