140 OLYMPIC MOUNTAIN LP , GIRDWOOD AK 99587
Most violations here are administrative, like missing employee health reporting agreements and food worker card documentation, not actual contamination or temperature abuse. The most recent inspection did flag low chlorine sanitizer concentration in the dish sink, which is a real but minor and quickly correctable issue rather than an ongoing food safety hazard, and no pest or cross-contamination problems were found.
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 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 AND A BLANK COPY WAS LEFT WITH THE PERSON IN CHARGE. ENSURE DOCUMENTATION IS READILY AVAILABLE TO INSPECTORS WHEN REQUESTED.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less AMC 16.60.150(4-501.114) ***OBSERVED CHLORINE SANITIZER IN THE 3-COMPARTMENT SINK MEASURED 10PPM. ENSURE THAT FOOD WORKERS ARE PROPERLY TRAINED TO CONCENTRATE CHLORINE SANITIZER SOLUTION AS DIRECTED ABOVE.
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 illnesses 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. ***PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE INFORMATION INDICATING FOOD WORKERS HAVE BEEN PROPERLY NOTIFIED OF REPORTING REQUIREMENTS AS NOTED ABOVE. AN EMPLOYEE HEALTH AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE AND CORRECTED ON-SITE. ENSURE EMPLOYEE HEALTH AGREEMENT IS MAINTAINED ON SITE AND AVAILABLE TO INSPECTORS WHEN REQUESTED.
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. ***FOOD WORKER CARDS WERE NOT AVAILABLE FOR REVIEW DURING INSPECTION.
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) ***UNABLE TO VERIFY THAT EMPLOYEE HEALTH POLICY IS CURRENTLY IN PLACE AT FACILITY. INSPECTOR LEFT INFORMATION ON REPORTABLE SYMPTOMS AND DIAGNOSES WITH PERSON IN CHARGE, ENSURE EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ILLNESSES THAT CAN BE TRANSMITTED THROUGH FOOD TO THE PERSON IN CHARGE.
Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) ***PAPER TOWELS WERE STORED ACROSS THE ROOM FROM HANDWASHING SINK IN BACK KITCHEN/WAREWASHING AREA, ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HANDWASHING SINKS IN FACILITY.
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) Written procedures for time as a public health control shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. AMC 16.60.140(3-501.19) If only time is used as a public health control, potentially hazardous food must be discarded when it has been out of temperature control for 4 hours. AMC 16.60.140(3-501.19 ***OBSERVED CROISSANT BAKE SLICES STORED OUT OF TEMPERATURE CONTROL AT FRONT COUNTER. EMPLOYEES STATED THEY ARE KEPT FOR ~4 HOURS BUT NO LABELING WAS IN PLACE. FOOD WAS PROPERLY LABELED DURING INSPECTION. ENSURE WRITTEN PROCEDURES FOR FOODS USING TIME AS A CONTROL ARE AVAILABLE FOR REVIEW AND FOODS ARE LABELED AS DESCRIBED ABOVE. INSPECTOR LEFT SAMPLE PROCEDURES FOR EMPLOYEES.
No violations noted.