36511 SEWARD Hwy HWY Ste 9 , GIRDWOOD AK 99587
The most recent inspection found mostly paperwork/administrative issues (missing food worker card documentation, no sanitizer test strips on hand, missing ceiling tiles) rather than active contamination or temperature abuse. A past cold-holding issue in 2023 was addressed on the spot with a time-control plan, and a 2024 bare-hand issue with box liners was corrected immediately - no ongoing pattern of serious food-safety risk is evident.
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 A MUNICIPALITY OF ANCHORAGE FOOD WORKER CARD FOR A FOOD WORKER. ENSURE THAT ALL FOOD WORKERS HAVE A MUNICIPALITY OF ANCHORAGE FOOD WORKER CARD WITH IN 21 DAYS OF BEING HIRED. ENSURE THEY ONLY GO TO WWW.MUNI.ORG/FOODCARD OR https://tapseries.com/courses/foodhandler/description/akan WEBSITE TO TAKE THE APPROVED TEST. ENSURE ALL FOOD WORKERS HAVE THEIR FOOD HANDLERS COMPLETED BY THE DUE DATE NOTED ON THIS INSPECTION. HAVE ALL FOOD WORKER CARDS AVAILABLE ON SITE FOR VERIFICATION WHEN REQUESTED BY INSPECTORS.
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. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE DOCUMENTATION THAT A FOOD WORKER 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 AND A BLANK COPY WAS LEFT WITH THE PERSON IN CHARGE. CORRECTED ON-SITE. ENSURE DOCUMENTATION IS READILY AVAILABLE TO INSPECTORS WHEN REQUESTED.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***THE PERSON IN CHARGE WAS UNABLE TO LOCATE QUATERNARY SANITIZER TEST STRIPS DURING THIS INSPECTION. ENSURE THAT THE FACILITY ACQUIRES QUATERNARY TEST STRIPS BY THE COMPLIANCE DATE NOTED ON THIS REPORT.
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.
Materials for indoor floor, and ceiling surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted. (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware washing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. AMC 16.60.170(6-101.11) Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) Physical facilities shall be cleaned as often as necessary to keep them clean. AMC 16.60.170(6-501.12.A) Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. AMC 16.60.170(6-201.11) ***OBSERVED MISSING CEILING TILES ABOVE THE PREP TABLE, PREP LINE TABLE AND PIZZA OVEN THROUGHOUT THE KITCHEN. ENSURE THAT ALL AREAS THROUGHOUT THE FACILITY ARE REPAIRED TO MEET THE REQUIREMENTS NOTED ABOVE. PROVIDE A MAINTENANCE PLAN/SUMMARY OR MAINTENANCE INVOICE TO THE DEPARTMENT BY THE DUE DATED NOTED ON THIS INSPECTION REPORT.
Single-service and single-use articles shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. AMC 16.60.150(4-904.11.A) ***OBSERVED WORKER PLACING PIZZA BOX LINER PAPER INTO PIZZA BOXES WITH BAREHANDS. ENSURE GLOVES OR OTHER BARRIER IS USED WHILE HANDLING PAPER TO PREVENT CONTAMINATING FOOD CONTACT SURFACES. DISCUSSED WITH PERSON IN CHARGE, CORRECTED ON SITE.
No violations noted.
***FOODS IN MAKE LINE COOLERS MEASURED ABOVE 41°F DURING INSPECTION. DISCUSSED WITH PERSON IN CHARGE, FOODS ARE TRANSFERRED FROM WALK IN COOLER AT BEGINNING OF DAY, AND COOLERS ARE POSITIONED IN FRONT OF GRILL THAT IS USED IN THE MORNING FOR PREP. FOODS IN WALK IN COOLER ALL MEASURED BELOW 41°F. FOODS HAD ONLY BEEN IN MAKE LINE COOLER FOR ~90 MINUTES AT TIME OF OBSERVATION. FACILITY MAY USE TIME AS A CONTROL AND HOLD FOODS FOR UP TO 6 HOURS IN COOLERS PROVIDED THEY ARE PROPERLY LABELED AND WRITTEN PROCEDURES ARE IN PLACE. PERSON IN CHARGE WILL PERFORM TWICE DAILY TEMPERATURE CHECKS AND MINIMIZE FOODS STORED IN THESE COOLERS. NOTIFY THIS INSPECTOR WHEN COOLERS ARE REPLACED/REPAIRED OR IF ELECTING TO USE TIME AS A CONTROL FOR POTENTIALLY HAZARDOUS FOODS. 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.
No violations noted.