3505 SPENARD RD C , ANCHORAGE AK 99503
The only inspection on record found mostly minor administrative and maintenance issues (like needing a second handwashing sink location, a few flying insects, and some worn surfaces) rather than critical violations like unsafe food temperatures or evidence of contamination. These are fixable facility improvements, not signs of an immediate food-safety hazard.
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.
A minimum number of handwashing sinks necessary for convenient use by employees in food preparation, food dispensing, and warewashing areas shall be provided. AMC 16.60.160(5-203.11) ***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. ***A HANDWASHING SINK WILL NEED TO BE INSTALLED IN THE DISHWASHING ROOM. THE HANDWASHING SINK IN THE KITCHEN PRODUCTION AREA IS NOT IDEALLY LOCATED FOR ALL AREAS IN THE KITCHEN TO ACCESS. FOOD PRODUCTION SHOULD BE LIMITED TO THE SOUTH SIDE OF THE KITCHEN. IF FUTURE INSPECTIONS INDICATE ISSUES WITH EMPLOYEE NOT PROPERLY WASHING THEIR HANDS AN ADDITIONAL HANDWASHING SINK WILL BE REQUIRED TO BE INSTALLED AT THE OPPOSITE SIDE OF THE KITCHEN AREA.
A temperature measuring device with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. AMC 16.60.150(4-302.12.B) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under the AMC 16.60.140. AMC 16.60.150(4-302.12) ***ENSURE THAT PROPER THERMOMETERS ARE READILY ACCESSIBLE AND BEING USED BY FOOD WORKERS. RECOMMEND UTILIZING 70% ISOPROPYL ALCOHOL WIPES FOR SANITIZING BETWEEN USES.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises and eliminating conditions that may harbor these pests. AMC 16.60.170(6-501.111) ***OBSERVED FLYING INSPECTS IN THE BACK AREA. TAKE CORRECTIVE ACTION TO CONTROL THEIR PRESENCE.
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and litter. AMC 16.60.170(6-501.114) Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) Attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable. AMC 16.60.170( 6-201.17.A) Utility service lines and pipes may not be unnecessarily exposed and shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. AMC 16.60.170(6-201.12.B) Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. AMC 16.60.170(6-201.11) ***FOLLOW DIRECTIVES ABOVE TO ENSURE THAT ALL SURFACES ARE PROPERLY SEALED AND MAINTAINED CLEAN THROUGHOUT THE FACILITY.