2286 ABBOTT RD , ANCHORAGE AK 99507
Recent inspections show only minor, easily fixed issues—missing paper towels, a splash guard suggestion, and a paperwork gap in the employee health policy—none of which indicate actual food contamination, pests, or improper food temperatures. There's no evidence of an ongoing safety risk to diners.
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 THFCROAT 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. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH 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 NOT AVAILABLE AT FRONT LINE HANDWASHING SINK. THIS SINK SHOULD BE AVAILABLE AND PROPERLY PROVISIONED FOR USE IN THE EVENT THAT WORKERS CONTAMINATE THEIR HANDS WHILE WORKING ON THE LINE. THIS IS A REPEAT VIOLATION, ENSURE PAPER TOWELS ARE PROVIDED.
During preparation, unpackaged food shall be protected from environmental sources of contamination. AMC 16.60.140(3-305.14) ***HANDWASHING SINK IN KITCHEN IS LOCATED DIRECTLY NEXT TO THE PREP TABLE WHERE PIZZA DOUGH IS SHEETED AND WRAPPED. OBSERVED WATER SPLASHING FROM HANDWASHING ONTO TABLE. INSTALL A BARRIER ON SINK TO PREVENT POTENTIAL CONTAMINATION OF FOOD OR FOOD CONTACT SURFACES.
No violations noted.