825 L , ANCHORAGE AK 99501
The most recent inspections (2025 and 2026) show no violations at all, and the only issue noted in April 2025 was a minor scratched cutting board, a low‑risk cosmetic item. While a September 2024 inspection found more serious handwashing and sanitizer‑concentration issues, those have since been resolved with clean follow‑up inspections, indicating the current food handling practices are safe.
No violations noted.
No violations noted.
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 CUTTING BOARD THAT HAD SOME SCRATCHING AND SCORING. ENSURE THAT CUTTING BOARD IS REPAIRED OR REPLACED TO PREVENT POSSIBLE CONTAMINATION TO FOODS THAT COULD CONTRIBUTE TO A FOODBORNE ILLNESS. REPAIR OR REPLACE AS DIRECTED ABOVE.
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 HANDWASHING STATION USED BY FOOD WORKERS WITH USED RAGS INSIDE. PERSON IN CHARGE INDICATED RAGS WERE BEING USED TO CLEAN DEBRIS OUT OF HANDWASHING SINK. ENSURE THAT NOTHING OBSTRUCTS HANDWASHING STATIONS FROM BEING REACHED OR USED AT ALL TIMES. DO NOT STORE AN OBJECTS IN HANDWASHING STATIONS FOR ANY AMOUNT OF TIME.
Food shall only contact the surfaces of equipment and utensils that are cleaned and sanitized as specified under AMC 16.60 or single-service and single-use articles. AMC 16.60.140(3-304.11) ***OBSERVED FOOD WORKER USED SINGLE USE GLOVES FOR MULTIPLE PURPOSES (WIPING DOWN SURFACES AND PREPARING RTE FOOD). ENSURE THAT WHEN USING SINGLE USE GLOVES THEY ARE CHANGED IN BETWEEN DIFFERENT TASKS TO PREVENT CROSS CONTAMINATION.
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) ***OBSERVED FACILITY USING CHLORINE BASED SANITIZER TO WIPE DOWN FCS; CHLORINE BASED SANITIZER WAS MEASURED AT OVER 200PPM. ENSURE THAT WHEN USING CHEMICAL BASED SANITIZERS (CHLORINE/QUAT/LACTIC ACID) THAT THE GUIDELINES ABOVE ARE FOLLOWED.