825 L ST , ANCHORAGE AK 99501
The most recent inspections (June 2026 and April 2025) had no violations at all. Earlier issues like missing date marking and temperature holding problems from 2024 have since been resolved, and there's no indication of current food-safety risk.
No violations noted.
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) ***OBSERVED NO DATE MARKING ON MULTIPLE REFRIGERATED ITEMS DURING THIS INSPECTION. ENSURE THAT ALL REFRIGERATED READY-TO-EAT TCS FOOD ARE PROPERLY DATE MARKED WITH THE DATE OF PREPARATION AND DISCARD DATE NOT EXCEEDING SEVEN DAYS.***
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***PERSON IN CHARGE WAS UNABLE TO PROVIDE TEST STRIPS DURING THIS INSPECTION. ENSURE THAT QUAT TEST STRIPS ARE OBTAINED TO ACCURATELY MEASURE THE CONCENTRATION OF CHEMICAL SANITIZERS.***
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 RICE OUT OF HOT HOLDING TEMPERATURE REQUIREMENTS. ENSURE THAT FOODS REQUIRED FOR HOT HOLDING ARE 135* OR ABOVE TO PREVENT FOOD BORNE ILLNESS.
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 TOMATOES AND LETTUCE OUT OF REQUIRED COLD HOLDING TEMPERATURES. ENSURE THAT FOODS THAT ARE TO BE COLD HELD ARE 41* OR BELOW TO PREVENT FOOD BORNE ILLNESS.
No violations noted.
No violations noted.