11432 BUSINESS BLVD #8 , EAGLE RIVER AK 99577
The two most recent inspections (2025 and 2026) found no violations at all. Some issues were noted in 2023-2024 like a handwashing lapse and low sanitizer concentration, but these were corrected on the spot and not repeated in later inspections, indicating current food handling is safe.
No violations noted.
No violations noted.
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)*** OBSERVED LOOSE PAPER TOWELS AT HAND WASH STATION. IF PAPER TOWELS FALL ON THE FLOOR OR ELSEWHERE THEY CAN BECOME CONTAMINATED. ENSURE PAPER TOWELS ARE SECURE TO PREVENT THEM FROM GETTING CONTAMINATED.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards.
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.
Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in any activity that contaminates the hands. AMC 16.60.130(2-301.14) ***OBSERVED FOOD WORKER PREPARE AN ICE CREAM DISH WITH OUT FIRST WASHING THEIR HANDS. PRIOR TO PREPARING THE ICE CREAM, THE FOOD WORKER WAS OBSERVED TOUCHING THEIR HAIR. ENSURE THAT FOOD WORKERS ARE TRAINED TO UTILIZE THE HAND WASHING SINK WHEN THEY ENTER THE BACK KITCHEN, WHEN THEY ENTER THE FRONT PREPARATION AREA, AND ANY OTHER TIME THAT THEY HAVE CONTAMINATED THEIR HANDS.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less ***A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***FOOD WORKER MEASURED CONCENTRATION OF THE SANITIZING COMPARTMENT WITH PROPER TEST STRIPS FOR QUAT SANITIZER. SANITIZING TEST STRIPS INDICATED THAT THE SOLUTION WAS AT 100PPM. QUAT SANITIZER LABEL INDICATES IT NEEDS TO BE AT LEAST 200PPM. FOOD WORKER RE-CONCENTRATED THE SANITIZER SOLUTION TO 200PPM. ENSURE THAT FOOD WORKERS ARE TRAINED TO VERIFY SANITIZER CONCENTRATION REGULARLY.
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) 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). ***FOOD WORKER INDICATED THAT PITCHERS USED FOR MILK SHAKES AND SMOOTHIES ARE WASHED MULTI TIMES DURING THE DAY. FACILITY NEEDS TO ENSURE THAT FOOD CONTACT SURFACES THAT REMAIN AT ROOM TEMPERATURE ARE CLEANED AT A FREQUENCY OF EVERY 4 HOURS. A WRITTEN POLICY IS REQUIRED TO BE ON SITE TO VERIFY THAT THE TIME AS A CONTROL PROCEDURE IS BEING FOLLOWED DURING INSPECTION.
Cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. AMC 16.60.150(4-904.11.A) ***OBSERVED A CONTAINER OF SAMPLE SPOONS WITH HANDLES ARRANGED IN A MANNER THAT A FOOD WORKER CAN CONTACT THE LIP CONTACT PORTION WITH THERE HANDS. ARRANGE SPOONS IN A WAY THAT WILL MITIGATE THIS HAZARD.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***OBSERVED METAL EDGING SEPARATING FROM PRESS BOARD ON THE BOTTOM SHELVES LOCATED UNDER ICE CREAM FREEZERS IN SERVICE AREA. REPAIRED OR REPLACE. OBSERVED CAULKING SEPARATING FROM THE WALL AND COUNTER. WALL AND COUNTER JUNCTION BEHIND THE HANDWASHING SINK IN SERVICE AREA NEED TO BE SEALED.
2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. ***ENSURE THAT PROCEDURES ARE MAINTAINED ON SITE FOR VERIFICATION DURING INSPECTION. ITEMS NEEDED TO CONDUCT THE CLEANING PROCESS ARE TO BE AVAILABLE ON SITE.