4520 UNION SQUARE DR , ANCHORAGE AK 99503
The most recent inspections show no violations (March 2026) and only minor facility issues like cracked tiles and improperly stored sanitizer rags (December 2025) — nothing about unsafe food temperatures or contamination. Older temperature and cooling issues from 2024 were addressed on the spot and haven't recurred in the last two inspections, suggesting current food handling is under control.
No violations noted.
Clean equipment and utensils, and laundered linens shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. AMC 16.60.150(4-903.11.A) ***OBSERVED MULTIPLE CONTAINERS OF SANITIZER RAGS WITH WIPING CLOTHS STORED DIRECTLY ON THE FLOOR. ENSURE THAT ALL CONTAINERS OF SANITIZING SOLUTION ARE STORED AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
Non-food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. AMC 16.60.150(4-101.19) ***OBSERVED MULTIPLE CRACKED AND BROKEN TILES WITHIN THE KITCHEN AREA IN THE KITCHEN. ENSURE THAT ALL NON FOOD CONTACT SURFACES REMAIN SMOOTH, DURABLE, AND EASILY CLEANABLE SURFACES. ADHERE TO THE ABOVE GUIDANCE BY THE COMPLIANCE DATE.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used. AMC 16.60.170(6-501.18) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. ***FOOD CART FOUND BLOCKING ACCESS TO HANDWASHING SINK THE BAKERY. THE BUTCHER ROOM HANDWASHING SINK DID NOT HAVE PAPER TOWELS AND NEEDS TO HAVE A REMINDER SIGN INSTALLED FOR HANDWASHING.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***VARIOUS ITEMS AT THE CENTER BUFFER MEASURED BELOW 135*F. PRODUCTS WERE DISCARDED AND REPLACED WITH FOODS THAT WERE ABOVE 135*F. SEE MEASURED OBSERVATIONS FOR DETAILS.
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. ***POT ROAST DRIPPINGS MEASURED ABOVE 43*F. PRODUCT WAS MADE YESTERDAY AND WILL BE DISCARDED AT THE END OF TODAY.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***FLOORS, WALLS, AND CEILING THROUGHOUT THE KITCHEN AREA ARE IN DISREPAIR. MANAGEMENT AHAVE MADE PROGRESS SINCE THE LAST INSPECTION, ADDRESSING WATER LEAKS. DISCUSSED WITH THE PIC. RENOVATION ARE BEING PLANNED TO ADDRESS BROKEN TILES, HOLES IN WALLS AND COVING.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) ***FLOORS, WALLS, AND CEILING THROUGHOUT THE KITCHEN AREA ARE IN DISREPAIR. MANAGEMENT AHAVE MADE PROGRESS SINCE THE LAST INSPECTION, ADDRESSING WATER LEAKS. DISCUSSED WITH THE PIC. RENOVATION ARE BEING PLANNED TO ADDRESS BROKEN TILES, HOLES IN WALLS AND COVING.
The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: (1) For a stationary rack, single temperature machine, 165°F; or (2) For all other machines, 180°F. AMC 16.60.150(4-501.112.A) ***FINAL RINSE TEMPERATURE MEASURED AT 152*F. FACILITY WILL UTILIZE THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK AFTER DISHES HAVE BE RUN THROUGH THE DISHWASHER. NOTIFY INSPECTOR OF THE CORRECTIVE ACTION TAKEN TO ENSURE THAT THE DISHWASHER IS FUNCTIONING PROPERLY Y THE COMPLIANCE DATE NOTED.
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) ***VERIFIED COOLING PROCESS OF POT ROAST. TEMPERATURE MEASUREMENTS INDICATED THAT IF ADDITIONAL ACTION WAS NOT TAKEN POT ROAST WOULD NOT HAVE COOLED TO 70*F WITH 2 HOURS OF REACHING 135*F. THE PERSON IN CHARGE CHANGED PROCESS TO ENSURE THAT THE PRODUCT IS NOT WRAPPED IN PLASTIC WRAP PRIOR TO COOLING, THAT ADEQUATE SPACE IS PROVIDED BETWEEN SHEET PANS TO ENSURE GOOD AIR CIRCULATION, AND RACKS ARE MOVED INTO TO COOLER INSTEAD OF BEING LEFT AT AMBIENT TEMPERATURE NEAR THE KITCHEN AREA. THE PERSON IN CHARGE WAS SHOWN HOW TO CALCULATE A COOLING FACTOR THAT WOULD HELP IN DETERMINING IF THEIR COOLING PROCESS WILL MEET TIME REQUIREMENTS. IT WAS RECOMMENDED THAT THIS TOOL BE USED TO VALIDATE ALL COOLING PROCESSING AND TO MAKE ADJUSTMENTS IF NEEDDED.
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 LABELING MACHINE IS BEING USED DISPENSE THE STICKERS FOR MARKING THE TIME/DATE OF THE FOODS. FOR SOME REASON THE WRONG TIME IS BEING PRINTED. THE PERSON IN CHARGE AGREED THAT UNTIL THE LABELING MACHINE IS FIXED, THE TIME WOULD BE MANUALLY MARKED ON THE STICKERS.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) ***CONSUMER ADVISORY NOT POSTED AT THE STEAK STATION AT THE BEGINNING OF THE INSPECTION. BEFORE THE END OF THE INSPECTION, THEY HAD BEEN PROPERLY POSTED AS REQUIRED.
No violations noted.
No violations noted.
No violations noted.
No violations noted.
No violations noted.