3103 SPENARD RD , ANCHORAGE AK 99503
The only issues found were low sanitizer concentration and missing food worker card documentation—both correctable administrative/process items rather than signs of active contamination, pests, or improper food temperatures. There's no indication of ongoing food safety hazards to diners.
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 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE MUNICIPAL FOOD WORKER CARDS FOR ALL FOOD WORKERS. ENSURE THAT ALL FOOD WORKERS HAVE MUNICIPAL ISSUED FOOD WORKER CARDS. IDENTIFY ALL FOOD WORKERS WHO DO NOT HAVE A MUNICIPAL ENDORSED FOOD WORKER CARD AND HAVE THEM ACQUIRE ONE BY THE COMPLIANCE DATE.
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) ***SANITIZER IN SANITIZER BUCKET WAS MEASURED AT 25PPM. ENSURE THAT SANITIZING SOLUTIONS ARE MADE SO THAT THEY MEASURE BETWEEN 50-100PPM. REVIEW SANITIZER SOLUTION RECIPE WITH FOOD WORKERS, AND PROCEDURES USED TO TEST SOLUTION TO ENSURE IT IS FOLLOWING THE ABOVE GUIDANCE.
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 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE MUNICIPAL FOOD WORKER CARDS FOR ALL FOOD WORKERS. ENSURE THAT ALL FOOD WORKERS HAVE MUNICIPAL ISSUED FOOD WORKER CARDS. IDENTIFY ALL FOOD WORKERS WHO DO NOT HAVE A MUNICIPAL ENDORSED FOOD WORKER CARD AND HAVE THEM ACQUIRE ONE BY THE COMPLIANCE DATE.
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) ***SANITIZER IN SANITIZER BUCKET WAS MEASURED AT 25PPM. ENSURE THAT SANITIZING SOLUTIONS ARE MADE SO THAT THEY MEASURE BETWEEN 50-100PPM. REVIEW SANITIZER SOLUTION RECIPE WITH FOOD WORKERS, AND PROCEDURES USED TO TEST SOLUTION TO ENSURE IT IS FOLLOWING THE ABOVE GUIDANCE.