10998 O'MALLEY CENTRE DR , ANCHORAGE AK 99518
The most recent inspection found only two minor, quickly-corrected issues (sanitizer concentration too strong and scoops improperly stored), both fixed on the spot, and prior inspections had no violations at all. There's no evidence of ongoing contamination, pest problems, or improper food temperatures, so it's reasonably safe to eat here.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). AMC 16.60.180(7-204.11) ***OBSERVED SINK FULL OF CHLORINE BASED SANITIZER IN ACTIVE USE THAT MEASURED BY THE INSPECTION TEAM WITH CHLORINE TEST STRIPS AT >200PPM. ENSURE THAT WHEN UTILIZING CHLORINE BASED SANITIZER THAT REMAINS BETWEEN 50-100PPM, WHICH IS AN EFFECTIVE AND SAFE CONCENTRATION. PERSON IN CHARGE WAS INSTRUCTED CORRECT THE SANITIZER AND WAS REFRESHED ON THE GUIDELINES OF CHLORINE BASED SANITIZER. ADHERE TO THE ABOVE GUIDANCE. CORRECTED ON SITE.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED SCOOPS STORED IN VARIOUS CANDIES. THESE SCOOPS WERE STORED SO THAT THEY WERE SUBMERGED IN THE SOURCE SUBSTANCES. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO. ISSUE WAS CORRECTED ON SITE.
No violations noted.
No violations noted.