825 L ST , ANCHORAGE AK 99501
The most recent inspection (June 2026) found no violations at all. While an August 2025 visit noted a temperature slip on a chicken wrap and some missing paperwork (food worker cards, sanitizer test strips), these were corrected on the spot and haven't recurred, suggesting the vendor currently maintains safe food handling.
No violations noted.
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 operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ALL FOOD WORKERS AT THE TIME OF THIS INSPECTION. ENSURE THAT ALL FOOD WORKERS HAVE ACQUIRED A MOA FOOD HANDLERS CARD AND HAVE THEM AVAILABLE DURING INSPECTIONS. PERSON IN CHARGE WAS UNABLE OT PROVIDE A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AT THE TIME OF THIS INSPECTION. ENSURE THAT AT LEAST ONE PERSON WHO IS ON SITE AND RELATED TO DAILY FOOD ACTIVITIES HAS A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. FOLLOW THE DIRECTIONS ABOVE TO SIGN UP FOR THE CFPM CLASS AND NOTIFY INSPECTOR BY COMPLY BY DATE.***
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 A VERIFIABLE EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT FOR ALL FOOD WORKERS AT THE TIME OF THIS INSPECTION. A COPY WAS LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS HAVE REVIEWED AND SIGNED THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED COOKED CHICKEN WRAP (115F) IN THE HOT HOLDING UNIT MEASURING BELOW 135F. PERSON IN CHARGE STATED THE ITEM HAD BEEN PLACED IN THE HOT HOLDING UNIT LESS THAN 4 HOURS PRIOR. PERSON IN CHARGE VOLUNTARILY REMOVED THE CHICKEN WRAP AND MOVED TO ANOTHER HOT HOLDING UNIT TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL COOKED AND READY-TO-EAT HOT TCS FOODS ARE BEING PROPERLY HOT HELD AT 135F OR ABOVE.***
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116) ***PERSON IN CHARGE WAS UNABLE TO PROVIDE TEST STRIPS FOR CHLORINE SANITIZER. ENSURE THAT TEST STRIPS ARE ACQUIRED AND USED TO ACCURATELY MEASURE THE CONCENTRATION OF SANITIZING SOLUTIONS.***
No violations noted.
No violations noted.
No violations noted.