5121 ARCTIC BLVD A , ANCHORAGE AK 99503
The two most recent inspections (Feb and April 2026) found no violations at all, showing the restaurant has since corrected the temperature-control and facility issues that were flagged in mid-2025. While last year's reports noted real concerns like food held at unsafe temperatures and cracked tiles/ceiling gaps, those were addressed on the spot or given compliance deadlines, and the latest visits show a clean bill of health.
No violations noted.
No violations noted.
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 SAUSAGE GRAVY (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.
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. ***OBSERVED READY TO EAT FOOD (SLICED TOMATO) THAT WAS MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS PREVIOUSLY MENTIONED IN THIS VIOLATION WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. CORRECTED ON SITE.
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) ***THERE WAS NO MARKING ON RAW SHELL EGGS INDICATED TO BE USING TIME AS A CONTROL IN THE FACILITY. ENSURE THAT WHEN UTILIZING TIME AS A CONTROL THAT THE ABOVE GUIDANCE IS FOLLOWED. ADOPT A METHOD IN ORDER TO VERIFY THAT TIME AS A CONTROL AS A MECHANISM OF FOODBORNE ILLNESS GROWTH PREVENTION IS EFFECTIVE. EDUCATIONAL HANDOUT LEFT WITH THE PERSON IN CHARGE.
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under AMC 16.60.140. AMC 16.60.150(4-301.11) ***OBSERVED NON-NSF CHEST FREEZERS IN FACILITY. ENSURE THAT ACCEPTABLE COOLING UNITS ARE USED IN FACILITY FOR ALL FOODS BEING HELD FOR SERVING IN FACILITY. REPLACE OR HAVE A REPLACEMENT PLAN IN PLACE FOR CHEST FREEZERS BY THE COMPLIANCE DATE.
Materials that are used in the construction of food-contact surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, finished to have a smooth, easily cleanable surface, and resistant to pitting, chipping, and scratching. AMC 16.60.150(4-101.11) ***OBSERVED CRACKED TILES AND UNEVEN BREAKS IN THE KITCHEN FLOORS IN FACILITY. ENSURE THAT REPAIRS ARE CONDUCTED SO THAT ALL SURFACES ARE SMOOTH AND DURABLE, EASILY CLEANABLE SURFACES. REPLACE OR HAVE A REPLACEMENT PLAN IN PLACE FOR THE CRACKED TILES AND UNEVEN BREAKS BY COMPLIANCE DATE.
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 AND WAS VERIFIABLE AT THE TIME OF INSPECTION. 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.
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 RAW SHELL EGGS BEING STORED DIRECTLY ON TOP OF READY TO EAT FOODS ON THE PREP LINE IN THE KITCHEN. SOME OF THE RAW SHELL EGGS HAD BEEN CRACKED AND WERE LEAKING. IT DID NOT APPEAR THAT ANY CONTAMINATION FROM DRIP PAGE HAD OCCURRED YET. RAW SHELL EGGS WERE REMOVED FROM THE PREP LINE BY THE PERSON IN CHARGE. ENSURE THAT RAW FOODS AND READY TO EAT FOODS ARE STORED PROPERLY IN ORDER TO PREVENT CROSS CONTAMINATION. CORRECTED ON SITE.
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. ***OBSERVED HAM, ROAST BEEF, DELI TURKEY, CHILI, RAW SHELL EGGS, BREAKFAST SAUSAGE, SLICED TOMATO, AND HOLLANDAISE SAUCE THAT WAS MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS IDENTIFIED OUT OF TEMPERATURE CONTROL WERE DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE. CORRECTED ON SITE.
Disclosure shall include: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. AMC 16.60.140(3-603.11.B) ***MENU AT FACILITY DID NOT HAVE THE NECESSARY DISCLOSURE NEXT TO FOOD ITEMS REQUIRING A CONSUMER ADVISORY SUCH AS: STEAKS, BURGERS, EGGS, FRENCH DIP, HOLLANDAISE SAUCE, ETC. ENSURE THAT A REMINDER (MARKING NEXT TO MENU ITEMS) IS PLACED ON THE MENU BY THE COMPLIANCE DATE.
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under AMC 16.60.140. AMC 16.60.150(4-301.11) ***OBSERVED NON-NSF CHEST FREEZERS IN FACILITY BEING USED FOR FOOD STORAGE. PERSON IN CHARGE WAS INFORMED THAT FREEZERS WERE NOT COMMERCIAL GRADE AND NEED TO BE REPLACED BY THE COMPLIANCE DATE.
Materials that are used in the construction of food-contact surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, finished to have a smooth, easily cleanable surface, and resistant to pitting, chipping, and scratching. AMC 16.60.150(4-101.11) ***OBSERVED CRACKED TILES AND UNEVEN BREAKS IN THE KITCHEN FLOORS IN FACILITY. ENSURE THAT REPAIRS ARE CONDUCTED SO THAT ALL SURFACES ARE SMOOTH AND DURABLE, EASILY CLEANABLE SURFACES.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED LARGE HOLES IN CEILING OF FACILITY NEAR THE WARE WASHING AND FOOD PREP AREAS. ENSURE THAT CEILING OF THE FACILITY ARE REPAIRED AND MAINTAINED IN GOOD REPAIR TO PREVENT THE HARBORAGE OF PESTS AND RODENTS. PROVIDE A REASONABLE TIME TO THE INSPECTOR FOR REPAIRS TO BE COMPLETED BY THE COMPLIANCE DATE.
Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. AMC 16.60.170(6-202.12) ***GRIME BUILDUP ON THE CEILING TILES AROUND THE VENTILATION SYSTEM. ENSURE THAT THE VENTILATION SYSTEM REMAINS IN GOOD REPAIR AND FREE OF GRIME TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
No violations noted.