3807 SPENARD RD , ANCHORAGE AK 99517
The most recent full inspection found only a non-functional handwashing sink up front (with a working one still available in back), missing on-site food worker cards that were on file elsewhere, and a sanitizer solution that was too strong (fixed on the spot). These are correctable operational issues rather than signs of active contamination, pests, or improper food temperatures, so it's reasonably safe to eat here.
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.*** NO FOOD WORKER CARDS WERE PRESENT DURING INSPECTION. PERSON IN CHARGE HAS THEM ON FILE IN ANOTHER LOCATION AND WILL EMAIL INSPECTOR COPIES OF FOOD WORKER CARDS. FACILITY DID HAVE A SERVE SAFE THAT JUST EXPIRED.
A minimum number of handwashing sinks necessary for convenient use by employees in food preparation, food dispensing, and warewashing areas shall be provided. AMC 16.60.160(5-203.11) Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. It is important that handwashing be done only at a properly equipped handwashing facility in order to help ensure that food employees effectively clean their hands. Handwashing sinks are to be conveniently located, always accessible for handwashing, maintained so they provide proper water temperatures and pressure, and equipped with suitable hand cleansers, nail brushes, and disposable towels and waste containers, or hand dryers. It is inappropriate to wash hands in a food preparation sink since this may result in avoidable contamination of the sink and the food prepared therein.*** OBSERVED HAND WASH SINK BY FRONT FOOD SERVICE AREA THAT WAS NOT OPERATIONAL. THERE IS ONLY ONE HAND WASH SINK IN FACILITY AND LOCATED IN THE BACK OF THE FACILITY. ENSURE THAT FRONT AREA HAND WASH SINK IS OPERATIONAL TO ENCOURAGE PROPER HAND WASHING. FAILURE TO WASH HANDS PROPERLY CAN RESULT IN CONTAMINATION OF FOODS AND FOOD CONTACT SURFACE.
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 16.60.80(7-202.12.A.2)*** OBSERVED SANITIZING SOLUTION ABOVE 100PPM. ENSURE THAT BLEACH SANITIZING SOLUTION IS BETWEEN 50-100PPM TO PREVENT FOOD CONTACT SURFACES FROM BECOMING TOXIC. SANITIZER WAS CORRECTED DURING INSPECTION.
No violations noted.
No violations noted.