13331 OLD GLENN HWY , EAGLE RIVER AK 99577
The most recent inspection mainly involved paperwork issues (unverified food worker cards, missing employee health agreement, a plumbing fitting needing replacement, and no covered receptacle in the bathroom) rather than active food contamination risks. A prior cold-holding temperature issue from 2024 was addressed with a work order and is not reflected as an ongoing problem in the latest inspection, so overall the establishment appears safe to eat at currently.
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VERIFIABLE COPY OF A FOOD WORKER CARD DURING THIS INSPECTION. PERSON IN CHARGE SHOWED INSPECTOR FOOD WORKER CARD AFTER INSPECTION WAS ALREADY CONDUCTED TO CORRECT THE VIOLATION ON SITE. ENSURE THAT FOOD WORKERS HAVE CURRENT MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS AND HAVE THEM ACCESSIBLE DURING INSPECTIONS.***
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. ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A VERIFIABLE EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT DURING THIS INSPECTION. A COPY WAS LEFT WITH THE PERSON IN CHARGE TO CORRECT THE VIOLATION ON SITE. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
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) ***HANDWASHING SINK LOCATED IN THE KITCHEN DID NOT HAVE PAPER TOWELS. ENSURE THAT PAPER TOWELS ARE ALWAYS ACCESSIBLE AT HAND WASHING SINKS FOR PROPER HANDWASHING.***
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) ***ATMOSPHERIC VACUUM BREAKER IS INSTALLED AT THE MOP SINK. DIRECTLY CONNECTED TO THE MOP SINK IS AN INVERTED Y. ENSURE THAT THE Y SPLITTER IS REPLACED WITH A "VENTED T" TO PREVENT CONDITIONS FOR POSSIBLE BACK FLOW. NOTIFY INSPECTOR THE INVERTED Y SPLITTER HAS BEEN REPLACED.***
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. AMC 16.60.160(5-501.17) ***BATHROOMS USED BY EMPLOYEES DID NOT HAVE A COVERED RECEPTACLE. ENSURE THAT A COVERED RECEPTACLE IS PROVIDED FOR PROPER DISPOSAL OF FEMININE PRODUCTS.***
TEMPERATURES ON PIZZA MAKE LINE WERE 42*F AND 43*F. ENSURE THAT PIZZA MAKE LINE TEMPERATURES ARE 41*F OR BELOW. THERE IS A WORK ORDER IN PLACE FOR THE MAKE LINE REFRIGERATION UNIT. ENSURE THAT MAKE LINE INGREDIENTS ARE AT 41*F OR BELOW TO PREVENT FOOD BORNE ILLNESS, USE OTHER REFRIGERATION IF YOU HAVE TO UNTIL FIXED. FACILITY WALK IN REFRIGERATOR IS AT 41*F, FACILITY IS ADJUSTING TEMPERATURE ACCORDINGLY TO LOWER TEMPERATURE IN WALK IN. ENSURE THERE IS A SECONDARY WORKING THERMOMETER IN WALK IN TO SEE IF OUT SIDE THERMOMETER IS ACCURATE.