7530 DEBARR RD , ANCHORAGE AK 99504
The most recent inspection (August 2025 reinspection) found no violations, showing the restaurant corrected earlier issues like sanitizer concentration and food worker card documentation. While past inspections noted some real concerns (low sanitizer levels, a hot-holding temperature issue, and a broken backflow device), these were compliance/paperwork and equipment issues that were addressed, and the latest check came back clean.
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. ***PERSON IN CHARGE WAS UNABLE PROVIDE ANY VERIFIABLE FOOD WORKER CARDS FOR ANY FOOD WORKERS AT THE TIME OF THIS INSPECTION. ENSURE THAT COPIES OF ALL FOOD WORKER CARDS ARE ACCESSIBLE AND VERIFIABLE DURING INSPECTIONS.***
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 NOT ABLE TO PROVIDE A VERIFIABLE EMPLOYEE REPORTING AGREEMENT AT THE TIME OF THIS INSPECTION. A COPY WAS LEFT WITH THE PERSON IN CHARGE. ENSURE ALL EMPLOYEES HAVE REVIEWED AND SIGNED THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
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. A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***NO DETECTABLE CHLORINE RESIDUAL MEASURED AFTER RINSE CYCLE IN WAREWASHING MACHINE. NO DETECTABLE QUATERNARY SANITIZER RESIDUAL MEASURED FROM THE WALL MOUNT DISPENSER FOR THE THREE COMPARTMENT SINK. PROVIDE NOTIFICATION OF SANITIZING SOLUTION OR A REPAIR BILL INDICATING THAT THE WAREWASHING MACHINE AND THE QUATERNARY DISPENSER ARE PROPERLY SANITIZING BY THE COMPLIANCE DATE 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. ***PERSON IN CHARGE WAS UNABLE PROVIDE ANY VERIFIABLE FOOD WORKER CARDS FOR ANY FOOD WORKERS AT THE TIME OF THIS INSPECTION. ENSURE THAT COPIES OF ALL FOOD WORKER CARDS ARE ACCESSIBLE AND VERIFIABLE DURING INSPECTIONS.***
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. ***PERSON IN CHARGE WAS UNABLE PROVIDE ANY VERIFIABLE FOOD WORKER CARDS FOR ANY FOOD WORKERS AT THE TIME OF THIS INSPECTION. ENSURE THAT COPIES OF ALL FOOD WORKER CARDS ARE ACCESSIBLE AND VERIFIABLE DURING INSPECTIONS.***
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. A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***NO DETECTABLE CHLORINE RESIDUAL MEASURED AFTER RINSE CYCLE IN WAREWASHING MACHINE. NO DETECTABLE QUATERNARY SANITIZER RESIDUAL MEASURED FROM THE WALL MOUNT DISPENSER FOR THE THREE COMPARTMENT SINK. PROVIDE NOTIFICATION OF SANITIZING SOLUTION OR A REPAIR BILL INDICATING THAT THE WAREWASHING MACHINE AND THE QUATERNARY DISPENSER ARE PROPERLY SANITIZING BY THE COMPLIANCE DATE NOTED.***
Demonstration of Knowledge 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. ***FACILITY MANAGER WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ANY OF THE FOOD WORKERS PRESENT. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL FOOD WORKERS.
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. ***FACILITY DID NOT HAVE AN EMPLOYEE HEALTH POLICY THAT ADHERED TO THE ABOVE GUIDELINES. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
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 MELTED CHEESE (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED BELOW THE HOT HOLDING THRESHOLD OF 135*F. FOOD THAT IS BEING HOT HELD AND FALLS BELOW THE ACCEPTABLE TEMPERATURE CAN BE REHEATED TO 165*F AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND AND DISCARDED AFTER BEING OUT OF COMPLIANCE FOR 4 HOURS. WHEN DOING SO, TEMPERATURE NEEDS TO BE VERIFIED WITH AN INTERNAL TEMPERATURE THERMOMETER, THERE NEEDS TO BE A VERIFIABLE WAY TO TRACK THE TIME (SUCH AS A TIMER), AND THERE NEEDS TO BE WRITTEN PROCEDURES ACCESSIBLE FOR VERIFICATION BY THE REGULATORY AUTHORITY.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) ***ATMOSPHERIC BACK FLOW PREVENTION DEVICE INSTALLED ON THE MOP SINK IS BROKEN AN REQUIRES REPAIR TO FUNCTION. IF A SHUT OFF VALVE IS INSTALLED AT THE END OF THE HOSE THAT IS CONNECTED TO THE ATMOSPHERIC BACK FLOW PREVENTION DEVICE MUST BE REMOVED. TAKE CORRECTIVE ACTION BY THE COMPLIANCE DATE NOTED.
Demonstration of Knowledge 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. ***FACILITY MANAGER WAS UNABLE TO PROVIDE FOOD WORKER CARDS FOR ANY OF THE FOOD WORKERS PRESENT. ENSURE THAT THE FACILITY IS ABLE TO PROVIDE CURRENT FOOD WORKER CARDS FOR ALL FOOD WORKERS.
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. ***FACILITY DID NOT HAVE AN EMPLOYEE HEALTH POLICY THAT ADHERED TO THE ABOVE GUIDELINES. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
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 MELTED CHEESE (NOTED IN THE MEASURED OBSERVATIONS PORTION OF REPORT) THAT WAS MEASURED BELOW THE HOT HOLDING THRESHOLD OF 135*F. FOOD THAT IS BEING HOT HELD AND FALLS BELOW THE ACCEPTABLE TEMPERATURE CAN BE REHEATED TO 165*F AND THEN HOT HOLDING CAN BEGIN AGAIN. ALTERNATIVELY, FOODS CAN BE CONTROLLED BY TIME AND AND DISCARDED AFTER BEING OUT OF COMPLIANCE FOR 4 HOURS. WHEN DOING SO, TEMPERATURE NEEDS TO BE VERIFIED WITH AN INTERNAL TEMPERATURE THERMOMETER, THERE NEEDS TO BE A VERIFIABLE WAY TO TRACK THE TIME (SUCH AS A TIMER), AND THERE NEEDS TO BE WRITTEN PROCEDURES ACCESSIBLE FOR VERIFICATION BY THE REGULATORY AUTHORITY.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) ***ATMOSPHERIC BACK FLOW PREVENTION DEVICE INSTALLED ON THE MOP SINK IS BROKEN AN REQUIRES REPAIR TO FUNCTION. IF A SHUT OFF VALVE IS INSTALLED AT THE END OF THE HOSE THAT IS CONNECTED TO THE ATMOSPHERIC BACK FLOW PREVENTION DEVICE MUST BE REMOVED. TAKE CORRECTIVE ACTION BY THE COMPLIANCE DATE NOTED.
No violations noted.
No violations noted.
No violations noted.