3024 MOUNTAIN VIEW DR STE 1 , ANCHORAGE AK 99501
The most recent inspection (Jan 15, 2026) found zero violations, showing the equipment problems from prior visits were finally fixed. That said, this restaurant had a rough stretch just before that—repeated cold-holding failures from broken coolers led to discarded raw seafood, meats, and cooked foods—so it's worth knowing management has had to work through real refrigeration issues, but the latest check-up came back clean.
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 ALL FOOD ITEMS MEASURING ABOVE 41F IN THE WALK IN COOLER. PERSON IN CHARGE STATED THAT THE WALK IN COOLER HAD MAINTENANCE ABOUT TWO WEEKS PRIOR TO THIS INSPECTION. PERSON IN CHARGE VOLUNTARILY DISCARDED THREE CONTAINERS OF COOKED BEEF (45F), ONE CONTAINER OF RAW PRAWNS (45F), TWO CONTAINERS OF RAW MARINATED SHRIMP (45F), ONE CONTAINER OF RAW SALMON (45F). PERSON IN CHARGE STATED THAT ALL OTHER RAW CHICKEN AND BEEF PRODUCTS HAD BEEN PLACED IN THE WALK IN COOLER TO THAW THE PREVIOUS DAY. ENSURE THAT NO COOKED OR READY-TO-EAT CUT VEGGIES OR TCS FOOD PRODUCT IS PLACED IN THE WALK IN COOLER UNTIL IT IS REPAIRED AND CAN MAINTAIN THE INTERNAL TEMPERATURE OF FOOD AT 41F OR BELOW. NOTIFY INSPECTOR BY THE COMPLY BY DATE WHEN THE WALK IN COOLER HAS BEEN REPAIRED AND PROVIDE A REPAIR BILL AND MAINTENANCE SUMMARY.*** ***OBSERVED ALL FOOD PRODUCTS MEASURING ABOVE 41F IN THE PREP COOLER. PERSON IN CHARGE VOLUNTARILY DISCARDED TWO CONTAINERS OF COOKED RIBS AND ONE CONTAINER OF COOKED CHICKEN. NO COOKED OR READY-TO-EAT TCS FOODS CAN BE STORED IN THE PREP COOLER UNTIL IT IS REPAIRED AND CAN MAINTAIN THE INTERNAL TEMPERATURE OF FOOD AT 41F OR BELOW. NOTIFY INSPECTOR WITH REPAIR BILL AND SUMMARY BY COMPLY BY DATE BEFORE USING THE PREP COOLER FOR ANY TCS FOOD STORAGE.***
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 INCONSISTENT DATE MARKING ON ALL FOOD ITEMS WITHIN THE FACILITY. ENSURE THAT ALL OLD DATE LABELS ARE REMOVED FROM CONTAINERS BEFORE BEING REUSED FOR FOOD STORAGE. ALL COOKED OR READY-TO-EAT TCS FOODS MUST BE PROPERLY LABELED WITH THE DATE OR PREPARATION AND DISCARD DATE NOT EXCEEDING SEVEN DAYS. ANY FOOD KEPT LONGER THAN 7 DAYS MUST BE DISCARDED.***
When using time as a control, food shall be marked or otherwise identified to indicate the time that the food must be discarded or the time when the food is removed from temperature control. AMC 16.60.140(3-501.19) ***OBSERVED NO LABEL ON THE TEMPURA LOCATED ON THE KITCHEN COUNTER. PERSON IN CHARGE PROVIDED THE CORRECT WRITTEN SOP FOR TIME AS CONTROL AND ADDED A LABEL TO THE COOKED TEMPURA TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL COOKED OR READY-TO-EAT TCS FOODS USING TIME AS CONTROL FOR PREVENTING BACTERIAL GROWTH ARE PROPERLY LABELED INDICATING THE TIME THE FOOD WAS PREPARED AND MUST BE DISCARDED.***
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 RAW FROZEN SQUID BEING THAWED IN STAGNANT THE THREE COMPARTMENT SINK IN THE KITCHEN. PERSON IN CHARGE STATED THAT THE SQUID WAS THAWING UNDER RUNNING WATER AND ABOUT TO BE PREPPED AND REMOVED FROM THE SINK. ENSURE THAT ALL THAWING FOOD IS PROPERLY THAWED FOLLOWING ONE OF THE OPTIONS LISTED ABOVE AND RUNNING WATER IS USED DURING THE ENTIRE THAWING PROCESS.***
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 SCOOPS AND UTENSILS IN A BOWL OF WATER MEASURING UNDER 135F. ENSURE THAT ALL UTENSILS STORED IN WATER ARE EITHER PROPERLY LABELED WITH TIME AS CONTROL OR IN WATER MEASURING 135F OR ABOVE.*** ***OBSERVED A BOWL BEING USED AS A SCOOP IN A BUCKET OF SAUCE IN THE WALK IN COOLER. ENSURE THAT SCOOPS OR CUPS WITH HANDLES THAT CAN BE PROPERLY STORED WITH THEIR HANDLES OUT OF FOOD ARE USED.***
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. AMC 16.60.170(6-403.11.A) ***OBSERVED MULTIPLE PERSONAL FOOD ITEMS STORED WITH CUSTOMER FOOD THROUGHOUT THE FACILITY. EMPLOYEE FOOD MUST BE STORED IN A WAY THAT CAN NOT POTENTIALLY CONTAMINATE CUSTOMER FOOD OR OTHER FOOD ITEMS WITHIN THE FACILITY. A PROPER LABEL DESIGNATING THIS AREA MUST BE PRESENT AND USED FOR ALL PERSONAL AND EMPLOYEE FOOD ITEMS.***
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) 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 MULTIPLE ITEMS IN THE PREP COOLER (CUT CARROTS 47°F, TOFU 47°F) AND MULTIPLE FOOD ITEMS IN THE REACH IN COOLER BELOW THE PREP COOLER (COOKED CHICKEN 46°F, SAUCE 42°F, CARROTS 43°F, RAW BEEF 42°F, COOKED SHRIMP 46°F AND COOKED PORK 45°) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41°F. TEMPERATURES MEASURED IN THE PREP COOLER INDICATE THAT THE PREP COOLER CAN NOT MAINTAIN FOOD AT 41°F OR BELOW. NO COOKED OR READY-TO-EAT TCS FOODS CAN BE STORED IN THE PREP COOLER UNTIL NOTIFICATION OF REPAIR OR REPLACEMENT IS SENT TO INSPECTOR. THE PERSON IN CHARGED STATED THAT THE FOOD ITEMS WERE PLACED IN THE PREP IN COOLER THIS MORNING AT 11:00 AM. FOOD MUST BE REMOVED FROM PREP COOLER AND PLACED INTO WALK IN COOLER TO BE PROPERLY COLD HELD AT 41F OR BELOW DURING THIS INSPECTION. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE OF 41°F OR BELOW AT ALL TIMES.***
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) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED A BOWL BEING USED AS A UTENSILS STORED INSIDE LARGE CONTAINER OF TEMPURA BATTER AND RICE. PERSON IN CHARGE MOVED THE BOWLS TO CORRECT THE VIOLATION ON SITE. ENSURE THAT UTENSILS ARE STORED IN A MANNER THAT FOLLOWS THE GUIDELINES ABOVE TO PREVENT POSSIBLE CONTAMINATION.***
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. ***OBSERVED THE HOT WATER CONTINUOUSLY FLOWING IN THE HANDWASHING SINK TWO LOCATED NEXT TO THE THREE COMPARTMENT SINK. PERSON IN CHARGE WAS UNABLE TO SHUT OFF THE HOT WATER DURING THIS INSPECTION. ENSURE THAT THE HANDWASHING SINK IS REPAIRED AND MAINTAINED IN A CONDITION THAT PROMOTES PROPER HANDWASHING. ENSURE THAT A MAINTENANCE REPAIR BILL OR ORDER IS PROVIDED TO THE INSPECTOR BY COMPLY BY DATE.***
Potentially hazardous food (time/temperature control for safety food) shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. AMC 16.60.140(3-501.14.B) ***COOKED SHRIMP IN THE PREP COOLER MEASURED 72°F, INDICATING THE PRODUCT WAS STILL COOLING. THE PERSON IN CHARGE INDICATED THAT THE COOKED SHRIMP WAS COOKED AT 11:30AM THIS MORNING. TIME OF THIS INSPECTION WAS 1:50PM. THE PERSON IN CHARGE VOLUNTARILY AGREED TO DISCARD THE FOOD ITEM. COOKED SHRIMP TEMPURA, ZUCCHINI TEMPURA MEASURED 64F LOCATED ON THE KITCHEN COUNTER. THE PERSON IN CHARGE INDICATED THAT THE TEMPURA WAS COOKED 45 MINUTES PRIOR TO THIS INSPECTION. PERSON IN CHARGE MOVED THE FOOD ITEMS TO THE WALK IN TO COOL PROPERLY. FOODS NEED TO BE COOLED RAPIDLY. PLACE FOODS THAT REQUIRING COOLING INTO SHALLOW CONTAINERS, NO MORE THAN 2 INCH IN DEPTH, DO NOT COVER THEM UNTIL THEY HAVE COOLED TO 41°F. PUT THE SHALLOW CONTAINERS INTO A REFRIGERATOR OF FREEZER, DO NOT LEAVE THEM OUT AT ROOM TEMPERATURE TO COOL. ENSURE THAT ALL FOOD WORKERS ARE PROPERLY TRAINED TO COOL FOODS AS REQUIRED ABOVE.
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) 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 MULTIPLE ITEMS (COOKED CHICKEN 46°F, RAW SHELL EGGS 47°F AND BEAN SPROUT 47°F) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41°F. THE PERSON IN CHARGED STATED THAT THE FOOD ITEMS WERE PLACED IN THE PREP IN COOLER THIS MORNING. PERSON IN CHARGE VOLUNTARILY DISCARDED ITEMS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE OF 41°F OR BELOW AT ALL TIMES.
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 CUT READY-TO-EAT VEGETABLES (CUT ZUCCINI, CABBAGE, OPENED BAG OF BEAN SPROUT AND CUT CARROTS) IN THE FACILITY. ENSURE ALL TCS FOOD KEPT FOR LONGER THAN 24 HOURS IS PROPERLY DATE MARKED WITH THE DATE OF PREPARATION AND DISCARD.
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) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED A BOWL BEING USED AS A UTENSILS STORED ON TOP OF COOKED CHICKEN LOCATED INSIDE THE PREP COOLER, IN ADDITION TO MULTIPLE BOWLS STORED INSIDE DRY FOOD INGREDIENTS LOCATED IN STORAGE. PERSON IN CHARGE MOVED THE BOWLS TO CORRECT THE VIOLATION ON SITE. ENSURE THAT UTENSILS ARE STORED IN A MANNER THAT FOLLOWS THE GUIDELINES ABOVE TO PREVENT POSSIBLE CONTAMINATION.*** ***OBSERVED RICE SCOOP AND SPATULA BEING STORED IN WATER MEASURING 62F. DISCUSSED PROPER STORAGE FOR IN-USE UTENSILS WITH THE PERSON IN CHARGE. ENSURE THAT IN-USE UTENSILS BEING STORED IN WATER THAT IS MAINTAINED AT 135F OR ABOVE.***
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 EXPIRED CHLORINE TEST STRIPS FOR THE QUAT SANITIZER USED IN THE THREE COMPARTMENT SINK. ENSURE THAT THE CORRECT TEST STRIPS ARE ACQUIRED AND USED TO ACCURATELY CONCENTRATE CHEMICAL SANITIZERS. PERSON IN CHARGE AGREED TO ACQUIRE QUAT SANITIZING TEST STRIPS.***
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, available for download at www.muni.org/foodinfo. Regularly reviewing reportable illness and symptoms with employees and ensuring proper reporting helps lower the risk of viral or bacterial contamination from infected staff spreading to food. Food Employees must report the following: Symptoms: Vomiting, diarrhea, sore throat with fever, open cuts or infected wounds, jaundice. Diagnosed Illnesses: If they (or a household member) have been diagnosed with Norovirus, Typhoid Fever, Shigellosis, E. Coli O157:H7 (or other STEC Infections), or Hepatitis A. ***THE PERSON IN CHARGE COULD NOT PROVIDE VERIFIABLE DOCUMENTATION OF EMPLOYEE HEALTH POLICY. PERSON IN CHARGE SHALL FOLLOW THE DIRECTIVE ABOVE AND PROVIDE NOTIFICATION THAT ALL EMPLOYEE HAVE SIGNED THE REQUIRED DOCUMENTATION BY THE COMPLIANCE DATE NOTED. THAT INFORMATION IS REQUIRED TO BE AVAILABLE TO INSPECTORS AT THE TIME OF INSPECTION.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. ***OBSERVED A BOWL INSIDE HANDWASHING SINK ONE AND WHISK ON HANDWASHING SINK TWO. PERSON IN CHARGE CORRECTED ON-SITE AND REMOVED ITEMS. ENSURE THAT ALL HANDWASHING SINKS ARE ACCESSIBLE AND PROPERLY PROVISIONED WITH BOTH HOT AND COLD RUNNING WATER UNDER PRESSURE.
Food in a hermetically sealed container shall be obtained from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant. AMC 16.60.140(3-201.12) ***OBSERVED UNLABELED JARS OF KIMCHEE IN RETAIL REACH IN COOLER. PERSON IN CHARGE STATED THAT THE KIMCHEE WAS PURCHASED FROM A LOCAL STORE AND COULD NOT PROVIDE A RECEIPT. tHE LOCAL STORE IS NOT A SOA WHOLESALER AND THE KIMCHEE CANNOT BE SOLD OR USED AS AN INGREDIENT IN THIS FACILITY. ENSURE ALL FOODS AND INGREDIENTS ARE FROM AN APPROVED SOURCE TO MEET THE REQUIREMENTS ABOVE.
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) 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 MULTIPLE ITEMS (COOKED CHICKEN 48°F, RAW SHELL EGGS 45°F AND BEAN SPROUT 43°F) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41°F. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE OF 41°F OR BELOW AT ALL TIMES.
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 READY-TO-EAT MEAT OR ANY RAW CUT READY-TO-EAT VEGETABLES IN THE FACILITY. ENSURE ALL TCS FOOD KEPT FOR LONGER THAN 24 HOURS IS PROPERLY DATE MARKED WITH THE DATE OF PREPARATION AND DISCARD.
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) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED MULTIPLE BOWLS BEING USED AS UTENSILS STORED ON SURFACE OF FOOD ITEMS IN THE PREP COOLER. PERSON IN CHARGE MOVED THE BOWLS TO CORRECT THE VIOLATION ON SITE. ENSURE THAT UTENSILS ARE STORED IN A MANNER THAT FOLLOWS THE GUIDELINES ABOVE TO PREVENT POSSIBLE CONTAMINATION.***
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. AMC 16.60.170(6-403.11.A) ***OBSERVED PERSONAL FOOD ITEMS STORED WITH FOOD SERVICE ITEMS IN PREP COOLER. ENSURE ALL PERSONAL FOOD ITEMS ARE CLEARLY SEPARATED AND STORED IN A WAY THAT DOESN'T RISK CONTAMINATING CUSTOMER FOOD. EMPLOYEE MEALS SHOULD BE LABELED, KEPT IN A DESIGNATED AREA, AND NOT PREPARED ON ACTIVE FOOD CONTACT SURFACES UNLESS THOSE AREAS ARE FULLY WASHED, RINSED, AND SANITIZED BEFORE BEING USED AGAIN.***
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. ENSURE ALL HAND WASHING SINK ARE ACCESSIBLE WITH BOTH HOT AND COLD RUNNING WATER UNDER PRESSURE.
When using time as a control, food shall be marked or otherwise identified to indicate the time that the food must be discarded or the time when the food is removed from temperature control. AMC 16.60.140(3-501.19) THIS FACILITY USES TIME AS A PUBLIC HEALTH FOR SOME OF THE FOOD ITEMS BEING SERVED AND WILL NEED TO ENSURE THESE FOOD ITEMS ARE CLEARLY MARKED WITH THEIR DISCARD TIMES.
No violations noted.
No violations noted.