800 E DIMOND BLVD 3-015 , ANCHORAGE AK 99515
Recent inspections show mostly administrative and minor sanitation issues—missing paperwork (food manager cert, health policy), low water pressure, a stray towel, and a splash guard need—rather than serious risks like improper food temperatures or pest infestations. No critical, ongoing food-safety hazards were found, so it should be fine to eat here.
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 ***THE PERSON IN CHARGE STATED THAT SHE HAS ALREADY TAKEN THE CERTIFIED FOOD PROTECTION MANAGER TRAINING, BUT WAS NOT ABLE TO PROVIDE A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION DURING THIS INSPECTION. SUBMIT THE COMPLETED CERTIFICATION OR REGISTRATION DATE FOR YOUR CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION TO INSPECTOR BY THE COMPLIANCE DATE NOTED ON THIS REPORT. FOOD WORKERS THAT HAVE A FOOD PROTECTION MANAGERS CARD ARE NOT REQUIRED TO HAVE A FOOD WORKERS’ CARD. ENSURE ALL CARDS AND CERTIFICATIONS ARE CURRENT AND AVAILABLE UPON REQUEST DURING INSPECTIONS.
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 AND CORRECTED ON-SITE.
The grease interceptor, if installed, must be maintained at the time interval specified in the current version of the Anchorage Wastewater Utility Tariff for Wastewater Service. If no specific interval is specified in the Tariff for Wastewater Service, grease interceptors must then be serviced at least quarterly or as often as necessary in accordance with AMC 23.25.1014.1 - Grease interceptors. Permit holder must make grease interceptor maintenance records available to an inspector upon request. AMC 16.60.160(5-402.10) Section 5-203.13 of the 2013 FDA Model Food Code shall not apply to a mobile food unit or kiosk. ***THE PERSON IN CHARGE STATED THAT THE MALL MAINTENANCE PERSON IN RESPONSIBLE FOR MAINTAINING THE GREASE INTERCEPTORS ONCE A MONTH AND WAS UNABLE TO PROVIDE RECORDS OF MAINTENANCE INDICATING SERVICE/CLEANING. PROVIDE A CURRENT RECEIPT SHOWING SERVICE IN THE LAST 4 MONTHS. ENSURE THAT MAINTENANCE RECORDS ARE AVAILABLE AS DIRECTED ABOVE UPON REQUEST DURING INSPECTIONS.
No violations noted.
No violations noted.
No violations noted.
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.
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: 1. The employee's hands; 2. The container; and 3. Exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles. ***OBSERVED VARIOUS CONTAINERS OF EMPLOYEE DRINKS, SOME COVERED, SOME NOT. FOLLOW DIRECTIVE ABOVE FOR PROPER USE OF EMPLOYEE BEVERAGE CONTAINERS.
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. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. It is important that handwashing be done only at a properly equipped handwashing facility in order to help ensure that food employees effectively clean their hands. Handwashing sinks are to be conveniently located, always accessible for handwashing, maintained so they provide proper water temperatures and pressure, and equipped with suitable hand cleansers, nail brushes, and disposable towels and waste containers, or hand dryers. It is inappropriate to wash hands in a food preparation sink since this may result in avoidable contamination of the sink and the food prepared therein. ***ENSURE THAT SOAP IS ALWAYS AVAILABLE AT ALL HANDWASHING SINKS. ***HOT WATER PRESSURE AT THE BACK HAND WASHING SINK IS VERY LOW. INCREASE WATER PRESSURE TO A LEVEL THAT HANDS CAN BE EFFECTIVELY CLEANED WHEN USED. ***WATER TEMPERATURE NEEDS TO REACH AT A MINIMUM 100*F.
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. AMC 16.60.150(4-204.112.A) ***OBSERVED REFRIGERATOR THERMOMETER STORED IN THE BACK OF THE PREP COOLER. ENSURE THERMOMETERS ARE STORED IN THE MANNER DESCRIBED ABOVE, THE WARMEST AREA IS THE FRONT OF THE COOLERS, NEAR THE DOOR. RECOMMEND SILICON THE THERMOMETER TO THE DOOR SO THAT IT CAN NOT BE MOVED. 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) ***ENSURE THAT A STEM THERMOMETER IS PRESENT AND BEING USED TO VERIFY COOKING AND HOLDING TEMPERATURES OF FOODS.
During preparation, unpackaged food shall be protected from environmental sources of contamination. AMC 16.60.140(3-305.14) ***AT THE FRONT HAND WASHING SINK, OBSERVED SPLASH FROM WASHING HANDS LANDING ONTO THE EXIT HOLDING AREA OF THE TOASTER. THIS HAS THE POTENTIAL OF CONTAMINATING/ADULTERATING BREAD AS IT EXITS THE TOASTER. EITHER INSTALL A SPLASH SHIELD OR RELOCATE TOASTER TO PREVENT WATER FROM HANDWASHING FROM LANDING ON FOOD/FOOD CONTACT SURFACES
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) ***DAMP TOWEL OBSERVED ON THE COUNTER TOP. FOLLOW DIRECTIVE ABOVE FOR PROPER STORAGE OF BETWEEN USES.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by either providing an air gap or installing an approved backflow prevention device. AMC 16.60.160(5-203.14) 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) ***THE MOP SINK HAS A Y ADAPTER INSTALLED DOWNSTREAM OF THE ATMOSPHERIC BACK FLOW DEVICE (ABFD). THE Y ADAPTER AND ANY OTHER SHUT OFF DEVICE ARE NOT PERMITTED TO BE INSTALLED AT THIS LOCATION, DOING SO WILL RESULT IN THE FAILURE OF THE ABFD. A GUIDANCE DOCUMENT IS AVAILABLE FOR DOWNLOAD AT MUNI.ORG/FOODINFOA. ***REMOVE THE Y ADAPTER.
Medicines that are in a food establishment for the employees' use shall be labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. AMC 16.60.180(7-207.11) ***OBSERVED COUGH DROPS AND COLD AND FLU MEDICINES STORED ON THE PREP TABLE IN THE BACK OF THE FACILITY. FOLLOW DIRECTIVE ABOVE FOR PROPER STORAGE OF THESE ITEMS WITHIN THE FOOD ESTABLISHMENT.