12300 OLD GLENN HWY , EAGLE RIVER AK 99577
The most recent inspection (May 2026) found only minor, quickly corrected issues—inconsistent date labeling and an ice scoop resting on the machine—with no active temperature abuse or contamination found. While past inspections (2024-2025) showed more serious problems like improper cooling and low sanitizer levels, those were corrected on-site and haven't recurred in the latest visits, suggesting improved practices.
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17.A) ***THERE WAS AN INCONSISTENT DATE MARKING SYSTEM THAT WAS IN USE AT THE FACILITY DURING THIS REGULAR INSPECTION. ENSURE RETRAINING IS DONE TO STANDARDIZE DATE MARKING IN THE FACILITY. MEANING ALL TIME/TEMPERATURE CONTROLLED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS BEING COLD HELD IN THE FACILITY THAT WILL BE STORED FOR MORE THAN 24 HOURS WITHIN THE FOOD ESTABLISHMENT MUST BE MARKED WITH A THAW/PREP/COOK DATE AND/OR A DISCARD DATE. PERSON IN CHARGE TOOK CORRECTIVE ACTION TO FIX DATES DURING INSPECTION; CORRECTED ON SITE.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED AN ICE SCOOP STORED ON TOP OF THE ICE MACHINE WITHIN THE FACILITY. FOOD CONTACT SURFACES SHOULD ONLY CONTACT CLEAN AND SANITIZED SURFACES OR OTHER FOOD CONTACT SURFACES UNLESS THEY WILL BE WASHED, RINSED, AND SANITIZED BEFORE USE. PERSON IN CHARGED RMOVED THE ICE SCOOP; CORRECTED ON SITE.
No violations noted.
No violations noted.
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) ***NO DETECTABLE CHLORINE RESIDUAL MEASURED AFTER RINSE CYCLE. POSSIBLE CHEMICAL PUMP FAILURE OR BLOCKED/DAMAGED FEED TUBE. UNTIL DISH WASHING MACHINE CAN PROPERLY SANITIZE, IT MAY ONLY BE USED TO WASH EQUIPMENT. EQUIPMENT WILL THEN NEED TO BE SANITIZED IN THE THREE COMPARTMENT SINK USING AN APPROVED SANITIZER SUCH AS CHLORINE CONCENTRATED TO 50PPM. PROVIDE A REPAIR BILL INDICATING THAT THE DISH WASHING MACHINE IS PROPERLY SANITIZING BY 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) ***OBSERVED MULTIPLE CONTAINERS OF COOKED CHICKEN AND NOODLE SOUPS IN PREP COOLER AND WALK IN COOLER ABOVE 41F. PERSON IN CHARGE STATED THAT SOUPS HAD BEEN COOKED THE DAY PRIOR TO THIS INSPECTION. PERSON IN CHARGE VOLUNTARILY DISCARDED FIVE BUCKETS OF SOUP AND CORRECTED THE VIOLATION ON SITE. ENSURE THAT ALL COOKED AND READY-TO-EAT TCS FOODS ARE PROPERLY COOLED FOLLOWING THE REQUIREMENTS ABOVE.***
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17.A) ***OBSERVED MULTIPLE ITEMS IN THE WALK IN COOLER WITHOUT DATE MARKING. PERSON IN CHARGE ADDED DATE LABELS TO ALL FOODS, DISCARDED ONE CONTAINER OF UNLABELED ENCHILADA SAUCE, AND CORRECTED THE VIOLATION ON SITE. ENSURE ALL TCS FOODS HELD LONGER THAN 24 HOURS HAVE PROPER DATE MARKING INDICATING THE DATE OF PREPARATION AND DISCARD DATE.***
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) ***OBSERVED PROPER DISCLOSURE ON BOTTOM OF MENU BUT NO REMINDER NEXT TO FOOD ITEMS THAT APPLY TO THE CONSUMER ADVISORY. ENSURE TO FOLLOW THE REQUIREMENTS ABOVE.***
Food shall be protected from contamination. AMC 16.60.140(3-307.11) ***OBSERVED MULTIPLE BINS OF FLOUR, PEPPERS, AND RICE UNCOVERED IN DRY STORAGE ROOM. ENSURE DRY STORAGE BINS ARE COVERED WHEN NOT IN USE TO PROTECT FROM CONTAMINATION. PERSON IN CHARGE PLACED LIDS ON BINS AND CORRECTED THE VIOLATION ON SIGHT.***
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14.B) ***OBSERVED SANITIZER SOLUTION IN SANITIZER BUCKET AT 0PPM AT TIME OF INSPECTION. ENSURE IS BETWEEN 50-100PPM FOR BLEACH SOLUTION.***
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. ***OBSERVED SCOOPS WITHOUT HANDLES IN DRY STORAGE CONTAINERS. ENSURE SCOOPS WITH HANDLES ARE USED WITH HANDLES UP TO AVOID POSSIBLE CONTAMINATION.***
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) *** OBSERVED MENUDO AT 42*F IN WALK-IN COOLER WITH DATE MARK 2-19-24 ENSURE PROPER COOLING METHODS ARE IN PLACE. MENUDO WAS DISCARDED.
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) Disclosure shall include: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. AMC 16.60.140(3-603.11.B) *** NO ADVISORY POSTED. ENSURE CONSUMER ADVISORY IS INCLUDED ON MENU FOR FOODS THAT MAY BE RAW OR UNDERCOOKED SUCH AS EGGS.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. AMC 16.60.180(7-102.11) *** OBSERVED UNMARKED CHEMICAL SPRAY BOTTLES IN KITCHEN AREA. ENSURE CHEMICALS ARE CLEARLY MARKED. FOOD SERVICE WORKER CORRECTED ON SITE.
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) *** OBSERVED NO THERMOMETERS IN KITCHEN. ENSURE THERMOMETERS ARE PROVIDED TO CHECK PROPER COOKING AND COOLING TEMPERATURES.
Food shall be protected from contamination. AMC 16.60.140(3-307.11 *** OBSERVED DRY STORAGE BINS UNCOVERED. ENSURE DRY STORAGE BINS ARE COVERED WHEN NOT IN USE. OBSERVED OPENING IN SIDE OF ICE MACHINE. REPAIR ICE MACHINE. ENSURE HOLE IS REPAIRED IN A MANNER THAT ALLOWS FOR EASY CLEANING.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14.B) *** SANITIZER SOLUTION WAS BELOW REQUIRED 50PPM. ENSURE THAT SANITIZER IS BETWEEN 50-100PPM FOR BLEACH SOLUTION. COS
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. *** OBSERVED SCOOPS WITHOUT HANDLES IN DRY STORAGE CONTAINERS. ENSURE SCOOPS WITH HANDLES ARE USED WITH HANDLES UP. SPATULAS ON GRILL WERE IN WATER AT 70*F. ENSURE UTENSILS IN USE ARE STORED AS DESCRIBED ABOVE.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. AMC 16.60.150(4-501.12) *** OBSERVED SCORING AND PITTING. ENSURE ABOVE DIRECTIVE IS FOLLOWED.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) *** OBSERVED HOLES IN WALLS THROUGHOUT FACILITY. ENSURE HOLES ARE REPAIRED.
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) *** OBSERVED MENUDO AT 42*F IN WALK-IN COOLER WITH DATE MARK 2-19-24 ENSURE PROPER COOLING METHODS ARE IN PLACE. MENUDO WAS DISCARDED.
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) Disclosure shall include: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. AMC 16.60.140(3-603.11.B) *** NO ADVISORY POSTED. ENSURE CONSUMER ADVISORY IS INCLUDED ON MENU FOR FOODS THAT MAY BE RAW OR UNDERCOOKED SUCH AS EGGS.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. AMC 16.60.180(7-102.11) *** OBSERVED UNMARKED CHEMICAL SPRAY BOTTLES IN KITCHEN AREA. ENSURE CHEMICALS ARE CLEARLY MARKED. FOOD SERVICE WORKER CORRECTED ON SITE.
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) *** OBSERVED NO THERMOMETERS IN KITCHEN. ENSURE THERMOMETERS ARE PROVIDED TO CHECK PROPER COOKING AND COOLING TEMPERATURES.
Food shall be protected from contamination. AMC 16.60.140(3-307.11 *** OBSERVED DRY STORAGE BINS UNCOVERED. ENSURE DRY STORAGE BINS ARE COVERED WHEN NOT IN USE. OBSERVED OPENING IN SIDE OF ICE MACHINE. REPAIR ICE MACHINE. ENSURE HOLE IS REPAIRED IN A MANNER THAT ALLOWS FOR EASY CLEANING.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in an approved chemical sanitizer solution at the required concentration. AMC 16.60.140(3-304.14.B) *** SANITIZER SOLUTION WAS BELOW REQUIRED 50PPM. ENSURE THAT SANITIZER IS BETWEEN 50-100PPM FOR BLEACH SOLUTION. COS
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. *** OBSERVED SCOOPS WITHOUT HANDLES IN DRY STORAGE CONTAINERS. ENSURE SCOOPS WITH HANDLES ARE USED WITH HANDLES UP. SPATULAS ON GRILL WERE IN WATER AT 70*F. ENSURE UTENSILS IN USE ARE STORED AS DESCRIBED ABOVE.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. AMC 16.60.150(4-501.12) *** OBSERVED SCORING AND PITTING. ENSURE ABOVE DIRECTIVE IS FOLLOWED.
Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) *** OBSERVED HOLES IN WALLS THROUGHOUT FACILITY. ENSURE HOLES ARE REPAIRED.