2823 TUDOR RD , ANCHORAGE AK 99507
The most recent inspections show no violations (August 2025) or only minor administrative issues (2023), and while the March 2025 visit found some food held at unsafe temperatures, staff immediately discarded the affected items and corrected the practice on the spot. There's no ongoing pattern of contamination or pest issues, so it's reasonably safe to eat here.
No violations noted.
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 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.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: within 2 hours from 135ºF to 70°F; and within a total of 6 hours from 57ºC 135ºF to 41°F. AMC 16.60.140(3-501.14.A) ***OATMEAL AND CORN SOUP MEASURED ABOVE 41*F AND HAD BEEN PLACED IN THE COOLER THE PREVIOUS DAY. PRODUCT WAS FOUND COVERED AND WITH HEAVY CONDENSATION OBSERVED ON THE LIDS/PLASTIC WRAP. THE PERSON IN CHARGE WAS DIRECTED TO DISCARD THESE FOODS. Clostridium botulinum, Clostridium perfringens and Bacillus cereus are spore-forming organisms of public health significance. Recognizing that certain bacteria are spore formers is particularly important because spores are not destroyed by normal cooking temperatures. The presence of spores in a properly cooked food held at the appropriate hot-holding temperature or cooled properly to refrigeration temperatures is not a significant public health concern. With a few exceptions in the vast majority of individuals, the spores do not germinate in the intestinal tract and will pass harmlessly through the body. However, if cooked foods are not cooled properly or if foods are not held to the proper hot-holding temperature, the spores can germinate and become vegetative cells that may produce toxins with extended growth depending upon the type of microorganism. The bacterial spore, protozoan cyst, and worm egg are more resistant to thermal destruction than the growing stage of the same organism.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. DELI MEATS AND SLICED TOMATOES AT THE SELF SERVICE BUFFET WERE MEASURED ABOVE 41*F. IT WAS DETERMINED THAT THESE ITEMS HAD RECENTLY BEEN REMOVED FROM REFRIGERATION. DISCUSSED USING TIME AS A TEMPERATURE CONTROL FOR BACTERIAL CONTROL, WHICH ALLOWS THE FOOD TO BE LEFT AT ROOM TEMPERATURE FOR NO MORE THAN 4 HOURS. IF THIS PRACTICE IS IMPLEMENTED FOLLOW THE REQUIREMENTS NOTED BELOW.\ 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) 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)
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 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.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: within 2 hours from 135ºF to 70°F; and within a total of 6 hours from 57ºC 135ºF to 41°F. AMC 16.60.140(3-501.14.A) ***OATMEAL AND CORN SOUP MEASURED ABOVE 41*F AND HAD BEEN PLACED IN THE COOLER THE EARLIER IN THE MORE OR THE PREVIOUS DAY. PRODUCT WAS FOUND COVERED AND WITH HEAVY CONDENSATION OBSERVED ON THE LIDS/PLASTIC WRAP. THE PERSON IN CHARGE WAS DIRECTED TO DISCARD THESE FOODS. Clostridium botulinum, Clostridium perfringens and Bacillus cereus are spore-forming organisms of public health significance. Recognizing that certain bacteria are spore formers is particularly important because spores are not destroyed by normal cooking temperatures. The presence of spores in a properly cooked food held at the appropriate hot-holding temperature or cooled properly to refrigeration temperatures is not a significant public health concern. With a few exceptions in the vast majority of individuals, the spores do not germinate in the intestinal tract and will pass harmlessly through the body. However, if cooked foods are not cooled properly or if foods are not held to the proper hot-holding temperature, the spores can germinate and become vegetative cells that may produce toxins with extended growth depending upon the type of microorganism. The bacterial spore, protozoan cyst, and worm egg are more resistant to thermal destruction than the growing stage of the same organism.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. DELI MEATS AND SLICED TOMATOES AT THE SELF SERVICE BUFFET WERE MEASURED ABOVE 41*F. IT WAS DETERMINED THAT THESE ITEMS HAD RECENTLY BEEN REMOVED FROM REFRIGERATION. DISCUSSED USING TIME AS A TEMPERATURE CONTROL FOR BACTERIAL CONTROL, WHICH ALLOWS THE FOOD TO BE LEFT AT ROOM TEMPERATURE FOR NO MORE THAN 4 HOURS. IF THIS PRACTICE IS IMPLEMENTED FOLLOW THE REQUIREMENTS NOTED BELOW.\ 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) 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)
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: 1. The employee's hands; 2. The container; and 3. Exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles. OBSERVED OPEN CUP WITH SPOON ON DRY STORAGE RACK AND OPEN COFFEE CUP ON SHELF IN THE DISH PIT. ENSURE KITCHEN PERSONNEL ONLY DRINK FROM CLOSED BEVERAGE CONTAINERS IN THE KITCHEN. ITEMS WERE MOVED TO THREE COMPARTMENT SINK DURING THE INSPECTION.
A) 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. B) 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) BOTH HAND WASHING SINKS IN THE KITCHEN HAD NO SOAP OR DISPOSABLE TOWELS. ENSURE ALL HAND WASH SINKS HAVE A SUPPLY OF HAND SOAP AND DISPOSABLE TOWELS AT ALL TIMES.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. AMC 16.60.140(3-501.15.A) OBSERVED A POT OF BEANS IN THE WALK-IN COOLER THAT MEASURED 156*F. ENSURE TCS FOODS ARE COOLED FROM 135*F TO 70*F WITHIN 2 HOURS AND FROM 70*F TO 41*F AND BELOW WITHIN AN ADDITIONAL 4 HOURS USING ONE OF THE ABOVE METHODS. THE BEANS WERE REMOVED FROM THE WALK-IN AND PUT INTO TWO INCH PANS FOR COOLING.
Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. AMC 16.60.170(6-501.110.B) OBSERVED COATS AND JACKETS STORED ON DRY STORAGE RACKS NEAR FOOD. ENSURE KITCHEN WORKERS HAVE AN AREA TO STORE THEIR CLOTHES, APRONS AND PERSONAL ITEMS.
No violations noted.