217 E DIMOND BLVD , ANCHORAGE AK 99515
The most recent inspection found handwashing sinks blocked by stored items and missing soap, plus no sanitizer test strips, but staff corrected these on the spot and no food contamination or temperature issues were found. Earlier concerns about cold holding and missing training documents have been addressed in follow-up visits. Overall the current issues are fixable operational lapses rather than ongoing food-safety hazards.
The most recent inspection found handwashing sinks blocked by stored items and missing soap, plus no sanitizer test strips, but staff corrected these on the spot and no food contamination or temperature issues were found. Earlier concerns about cold holding and missing training documents have been addressed in follow-up visits. Overall the current issues are fixable operational lapses rather than ongoing food-safety hazards.
The most recent inspection found real food-safety risks, not just paperwork issues: multiple potentially hazardous foods (including cooked eggs) were held above the safe 41°F temperature, plus no trained/certified food safety staff on site, no employee health policy, and no handwash paper towels at the time of inspection. These gaps in temperature control and staff training are direct risks for foodborne illness.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. 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) ***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. ***OBSERVED ALL HANDWASH SINKS IN FACILITY STORING MULTIPLE UTENSILS AND BLENDER COMPONENTS. ADDITIONALLY, THE FIRST HAND SINK IN THE FRONT OF THE HOUSE DID NOT HAVE SOAP. PERSON IN CHARGE WAS INSTRUCTED TO REMOVE ITEMS FROM HANDWASH SINKS AND PROVISION THEM PROPERLY. ENSURE ALL FOOD WORKERS ARE PROPERLY TRAINED AND UNDERSTAND THAT HANDWASH SINKS CAN ONLY BE USED FOR HANDWASHING, ALONG WITH BEING PROPERLY PROVISIONED WITH SOAP AND PAPER TOWELS AT ALL TIMES. CORRECTED ON SITE.
A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under AMC 16.60.150(4-301.13) shall be cleaned thoroughly every 24 hours. AMC 16.60.150(4-501.14) ***FACILITY DID NOT HAVE ANY CHEMICAL TEST STRIPS FOR THE IN USE SANITIZER. CHEMICAL TEST STRIPS FOR SANITIZER ARE REQUIRED TO ENSURE PROPER CONCENTRATIONS OF SANITIZER IS MADE. ENSURE TESTS STRIPS ARE IN THE FACILITY BY THE COMPLIANCE DATE AND THE ABOVE GUIDANCE IS FOLLOWED.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A CERTIFIED FOOD PROTECTION MANAGER CARD FOR ANY WORKER/MANAGER ON OR OFF SITE. PERSON IN CHARGE INDICATED THAT NO ONE IN THE FACILITY CURRENTLY POSSESSES A CERTIFIED FOOD PROTECTION MANAGER CARD. ENSURE THAT A CERTIFIED FOOD PROTECTION MANAGER CARD IS ACQUIRED BY SOMEONE WHO FREQUENTS THE FACILITY AND CAN OVERSEE FOOD SAFETY ON A REGULAR BASIS BY THE COMPLIANCE DATE. IF A CERTIFIED FOOD PROTECTION MANAGER CARD CANNOT BE OBTAINED BY THE DATE SPECIFIED, THEN FACILITY MANAGER MUST CONTACT THE ANCHORAGE HEALTH DEPARTMENT, NO LATER THAN THE COMPLIANCE DATE, WITH A SCHEDULED DATE AND/OR PROOF OF PAYMENT FOR CERTIFICATION EXAM. 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. ***OBSERVED NO MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS WHEN REVIEWING THE PAPERWORK FOR THE FACILITY. ENSURE THAT ALL FOOD WORKERS OR FOOD HANDLERS (PERSON(S) CONDUCTING FOOD COOKING, HANDLING, PREP, OR WAREWASHING) OBTAIN A VALID MUNICIPAL FOOD WORKERS CARD OR ANSI APPROVED CERTIFIED FOOD PROTECTION MANAGER CARD WITH 21 DAYS OF HIRE. ALL FOOD WORKERS WHO WORK AT THIS FACILITY NEED TO OBTAIN A FOOD WORKERS CARD BY THE COMPLIANCE DATE AND THEY NEED TO BE READILY AVAILABLE WHEN THE NEXT INSPECTION IS CONDUCTED. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
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. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE. FOR THE FACILITY TO BE COMPLIANT THE EMPLOYEE HEALTH POLICY IMPLEMENTED MUST BE VERIFIABLE AND COVER ALL ILLNESSES AND SYMPTOMS THAT ARE REQUIRED TO BE REPORTED IN ACCORDANCE WITH THE GUIDANCE ABOVE. A COPY OF THE MUNICIPAL EMPLOYEE HEALTH REPORTING AGREEMENT LEFT AT FACILITY. ONCE FACILITY IS COMPLIANT, PROVIDE A NOTIFICATION AND PROOF TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT.
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) ***NO PAPER TOWELS WERE READILY AVAILABLE AT THE HANDWASH STATION AT THE TIME OF THIS INSPECTION. PERSON IN CHARGE WAS INFORMED AND PROVISIONED THE HANDWASH STATION WITH PAPER TOWELS. ENSURE HANDWASH STATIONS ARE ALWAYS PROPERLY PROVISIONED TO PROMOTE EFFECTIVE HANDWASHING AND THE ABOVE GUIDANCE IS FOLLOWED. 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 MULTIPLE TIME/TEMPERATURE CONTROLLED FOODS BEING INADEQUATELY COLD HELD OR STORED IN AMBIENT TEMPERATURE WHEN REQUIRING COLD HOLDING IN FACILITY. THE COLD HOLDING THRESHOLD FOR ADEQUATE COLD HOLDING IS 41*F. MULTIPLE FOOD ITEMS IDENTIFIED TO BE OUT OF TEMPERATURE DURING THIS INSPECTION AND ARE LISTED IN THE MEASURED OBSERVATIONS TAB. THESE ITEMS WERE VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE(COOKED EGG). ALL OTHER ITEMS NOTED OUT OF COMPLIANCE WERE WITHIN THE ACCEPTABLE 2 HOUR WINDOW TO BE RAPIDLY COOLED AND/OR WILL BE USING TIME AS A CONTROL AND THEN DISCARDED VOLUNTARILY BY THE PERSON IN CHARGE IN TWO HOURS. CORRECTED ON SITE.
No violations noted.