825 L ST , ANCHORAGE AK 99501
The recent violations are mostly administrative, like missing signed employee health policies and an unavailable water test report, not active contamination or improper food temperatures. The one hands-on issue, a sanitizer bucket reading 0ppm, was immediately corrected during the inspection. Overall the history shows no ongoing food-safety hazard that should stop you from eating here.
The recent violations are mostly administrative, like missing signed employee health policies and an unavailable water test report, not active contamination or improper food temperatures. The one hands-on issue, a sanitizer bucket reading 0ppm, was immediately corrected during the inspection. Overall the history shows no ongoing food-safety hazard that should stop you from eating here.
Recent inspections found only minor paperwork issues (missing signed employee health policy) and one sanitizer bucket that was fixed on the spot; there's no evidence of unsafe food temperatures, contamination, or pest problems, so it's fine to eat here.
The operator of a permitted food establishment not directly connected to a water supply and subject to 18 AAC 80 shall take the following actions at least annually or, for food establishments operating seasonally, prior to opening: 1. Superchlorinate each potable water tank for at least two (2) hours with fifty (50) ppm chlorine solution; 2. Drain, thoroughly rinse, and refill the tank; 3. Submit samples of potable water being used in the facility to a certified laboratory for coliform analysis every twelve (12) month during operation; and 4. Forward a copy of the coliform analysis report to the department within five (5) days of receiving the results of the analysis. AMC 16.60.200.B Note: SOME approved labs include: Analytica International - 258-2155 SGS Environmental Services - 562-2343 TestAmerica-Anchorage - 563-9200 ***AT THE TIME OF THIS INSPECTION CURRENT WATER TEST RESULTS WERE NOT AVAILABLE FOR REVIEW. PERSON IN CHARGE SHALL SUBMIT CURRENT WATER TEST RESULTS TO THE HEALTH DEPARTMENT BY THE COMPLIANCE DATE ON THIS REPORT. ENSURE THE ABOVE GUIDANCE IS FOLLOWED.
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 DID NOT HAVE A SIGNED COPY OF THE EMPLOYEE HEALTH REPORTING POLICY. PERSON IN CHARGE SIGNED THE EMPLOYEE HEALTH REPORTING POLICY DURING THIS INSPECTION. ENSURE ALL FOOD WORKERS READ AND SIGN TO MEET THE REQUIREMENTS ABOVE.***
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 IN A BUCKET FOR CLEANING SURFACES WAS READING 0PPM AT THE TIME OF INSPECTION. PERSON IN CHARGE CORRECTED THE VIOLATION ON SITE AND EMPTIED AND REMADE SANITIZER BUCKET TO 200PPM. ENSURE THAT SANITIZER FOR CLEANING SURFACES IS AT THE CORRECT CONCENTRATION PER MANUFACTURES REQUIREMENTS TO EFFECTIVELY STOP POTENTIAL CROSS CONTAMINATION.***
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 AND WAS VERIFIABLE AT THE TIME OF INSPECTION. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE. COPY OF ANCHORAGE HEALTH DEPARTMENT EMPLOYEE HEALTH POLICY WAS LEFT WITH PERSON IN CHARGE.
No violations noted.