321 E DIMOND BLVD , ANCHORAGE AK 99515
The most recent inspection (Oct 2024) only found minor paperwork-type issues—unverified employee health policy acknowledgment, a temporarily unstocked handwash sink, and a missing consumer advisory reminder—none of which involve actual food contamination or temperature abuse. More serious issues like cross-contamination and dish sanitizer failure appeared in a 2023 inspection but were corrected on the spot, and the trend shows improvement, so current risk to diners appears low.
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)*** INSPECTOR WAS UNABLE TO VERIFY THAT EMPLOYEES KNOW ABOUT THE EMPLOYEE HEALTH POLICY. 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.*** INSPECTOR LEFT A COPY OF THE FOOD EMPLOYEE HEALTH REPORTING AGREEMENT WITH FACILITY AND ENCOURAGED THE PERSON IN CHARGE TO HAVE THEIR EMPLOYEES SIGN IT AND ATTACH TO FOOD WORKER CARDS.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. 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)*** OBSERVED NO SOAP OR PAPER TOWELS AT THE HANDWASH SINK IN DISH AREA. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *** ENSURE HAND WASH SINKS ARE PROVISIONED AS DIRECTED ABOVE.
Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. AMC 16.60.140(3-603.11)*** OBSERVED NO REMINDER FOR CONSUMER ADVISORY. FACILITY DOES HAVE A DISCLOSER JUST MISSING THE REMINDER. CONSUMER ADVISORY IS IMPORTANT IT NOTIFIES CUSTOMERS THAT THERE IS A POSSIBILITY OF A FOODBORNE ILLNESS BY CONSUMING RAW OR UNDER COOKED FOODS. HAVING THE DISCLOSURE AND REMINDER LETS CONSUMERS KNOW OF POSSIBLE HEALTH RISKS FROM EATING RAW AND UNDER COOKED FOODS.
No violations noted.
No violations noted.
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) OBSERVED THE HAND WASH SINK ADJACENT TO THE COOK-LINE WAS BLOCKED BY GARBAGE CANS. ENSURE ALL HAND WASH SINKS ARE ACCESSIBLE AT ALL TIMES BY NOT BLOCKING THEM WITH GARBAGE CANS. CANS WERE MOVED DURING THE INSPECTION.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A) OBSERVED COOKED CRABS STORED NEXT TO RAW CHICKEN WINGS. ENSURE TO AVOID CROSS CONTAMINATION BY NOT STORING READY TO EAT FOODS NEXT TO OR UNDER RAW CHICKEN. THE CRABS WERE MOVED DURING THE INSPECTION.
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. POSSIBLE CHEMICAL PUMP FAILURE OR BLOCKED/DAMAGED FEED TUBE. UNTIL DISH WASHING MACHINE CAN PROPERLY SANITIZE, IT MAY ONLY BE USED TO WASH EQUIPMENT. EQUIPMENT WILL THEN NEED TO BE SANITIZED IN THE THREE COMPARTMENT SINK USING AN APPROVED SANITIZER SUCH AS CHLORINE CONCENTRATED TO 50PPM. PROVIDE A REPAIR BILL INDICATING THAT THE DISH WASHING MACHINE IS PROPERLY SANITIZING BY THE COMPLIANCE DATE NOTED.
A) 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) B) Potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, 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.B) C) Date marked, ready-to-eat, potentially hazardous food that is past the maximum 7 days shall be discarded. AMC 16.60.140(3-501.18.A) OBSERVED CONTAINERS OF COOKED RICE, SAUSAGE, CRAB AND LOBSTER IN THE WALK-IN COOLER WITHOUT ANY DATE MARKING. ENSURE FOODS THAT ARE COOKED OR COMMERCIALLY PACKED AND OPENED ARE DATE MARKED AND DISCARDED WITHIN 7 DAYS. ENSURE ALL EMPLOYEES ARE TRAINED TO PROPERLY DATE MARK PRODUCTS.
Outer openings of a food establishment shall be protected against the entry of insects and rodents. AMC 16.60.170(6-202.15) REPAIR OR REPLACE THE REAR DOOR LOWER WEATHERSTRIPPING TO PREVENT ENTRY OF PESTS.
Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AMC 16.60.150(4-601.11.C) CLEAN CEILING VENTS OVER PREP TABLE AND COOK-LINE OF SOIL AND DUST.
No violations noted.