800 E DIMOND BLVD 3-109 , ANCHORAGE AK 99515
The most recent inspections show only minor, corrected administrative issues—missing handwashing signage, employee health policy documentation, and sanitizer test strips—none of which indicate active food contamination or unsafe handling. The latest visit had no violations at all, suggesting the establishment is currently operating safely.
No violations noted.
The permit holder shall require food employees and conditional 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 or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (a) Vomiting, (b) diarrhea, (c) jaundice, (d) sore throat with fever, (e) a lesion containing pus such as a boil or infected wound that is open or draining and is (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover or (iii)On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. 2 .Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) PSHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Salmonella Typhi; or (f) nontyphoidal Salmonella; AMC 16.60.130(2-201.11.A) THE PERSON IN CHARGE MUST ENSURE THAT ALL FOOD EMPLOYEES UNDERSTAND THEIR OBLIGATION TO REPORT HEALTH-RELATED INFORMATION TIED TO DISEASES TRANSMISSIBLE THROUGH FOOD. THIS REPORTING MUST BE VERIFIABLE. A SIMPLE WAY TO MEET THIS REQUIREMENT IS FOR ALL FOOD EMPLOYEES TO COMPLETE A FOOD EMPLOYEE REPORTING AGREEMENT AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS AVAILABLE FOR DOWNLOAD AT WWW.MUNI.ORG/FOODINFO. REGULARLY REVIEWING REPORTABLE ILLNESSES AND SYMPTOMS WITH EMPLOYEES; AND ENSURING PROPER REPORTING; HELPS LOWER THE RISK OF VIRAL OR BACTERIAL CONTAMINATION FROM INFECTED STAFF SPREADING TO FOOD. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE INFORMATION INDICATING FOOD WORKERS HAVE BEEN PROPERLY NOTIFIED OF REPORTING REQUIREMENTS AS NOTED ABOVE. ENSURE EMPLOYEE HEALTH AGREEMENT IS MAINTAINED ON SITE AND AVAILABLE TO INSPECTORS WHEN REQUESTED. A COPY OF THE ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE WHO CORRECTED ON-SITE.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK. INSPECTOR LEFT A HANDWASHING SIGN WITH THE PERSON IN CHARGE WHO CORRECTED ON-SITE.
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116). A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14). ***THE PERSON IN CHARGE WAS NOT ABLE TO LOCATE TEST STRIPS FOR QUATERNARY SANITIZER. INSPECTOR LEFT THE PERSON IN CHARGE ENOUGH TEST STRIPS FOR THE DAY. ENSURE THAT THE TEST STRIPS ARE ACQUIRED AND USED TO ENSURE PROPER CONCENTRATION IS ACHIEVED.
A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. 16.60.170 (5-202.12) ***HOT WATER AT KIOSK HANDWASHING SINK MEASURED ~80°F. ENSURE REPAIRS ARE MADE TO ENSURE HOT WATER IS AVAILABLE AT AT LEAST 100°F AT HANDWASHING SINK AS DESCRIBED ABOVE.