3040 MOUNTAINVIEW DR , ANCHORAGE AK 99501
Recent inspections show only administrative/paperwork issues—missing food worker card documentation and unsigned health reporting agreements—plus a past minor cleaning issue with slicer blades that was corrected on the spot. No violations involve actual food contamination, pest activity, or unsafe temperature holding, so there's no evidence of ongoing food-safety risk to diners.
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 TWO 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 DOCUMENTATION THAT ALL FOOD WORKERS 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. ENSURE DOCUMENTATION IS READILY AVAILABLE TO INSPECTORS WHEN REQUESTED.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. AMC 16.60.150(4-601.11.A) ENSURE ALL EMPLOYEES ARE TRAINED TO CLEAN AND MAINTAIN SLICERS AND SLICER BLADES OF DEBRIS OBSERVED DURING THIS INSPECTION. CORRECTING DURING THIS INSPECTION.
No violations noted.