1950 E DOWLING RD , ANCHORAGE AK 99507
Recent inspections (Feb 2026, May 2026) show no or only minor paperwork issues like missing signed employee health agreements, not actual food contamination or temperature abuse. Older issues from late 2024 (missing hot water, uncovered water tank inlets) were plumbing/documentation concerns that appear to have been addressed, as they're not repeated in the most recent inspections.
No violations noted.
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 COPY OF THE EMPLOYEE HEALTH REPORTING AGREEMENT OR SIMILAR DOCUMENT DURING THIS INSPECTION. PERSON IN CHARGE HAD A BLANK COPY ON SITE DURING INSPECTION. ENSURE THAT ALL FOOD WORKERS REVIEW AND SIGN THE EMPLOYEE HEALTH REPORTING AGREEMENT.***
No violations noted.
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 INSPECTORS REQUESTED INFORMATION FROM INDIVIDUAL IN CHARGE, INDIVIDUAL DID NOT HAVE ON-SITE. FOLLOW DIRECTIVE ABOVE
A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink. AMC 16.60.170(6-301.13) A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) 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) OBSERVED DISPOSEABLE TOWELS FOR HAND DRYING ABOVE THE MANUAL WAREWASHING SINK, NO DISPOSEABLE TOWELS WERE PRESENT AT THE HANDWASHING SINK. FOLLOW DIRECTIVE ABOVE.
Written procedures for time as a public health control shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. AMC 16.60.140(3-501.19) INSPECTORS REQUESTED TO REVIEW WRITTEN PROCEDURES LISTED ABOVE, NONE WERE AVAILABLE ON-SITE. FOLLOW DIRECTIVE 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)
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. AMC 16.60.160(5-103.11.B) ***HAND WASHING SINK IN THE TOILET ROOM LOCATED IN THE ADJACENT BUSINESS DID NOT HAVE HOT WATER. TAKE THE NECESSARY ACTION TO ENSURE HOT WATER (100*F MINIMUM) IS AWAYS AVAILABLE AT THE HAND WASHING SINK. NOTIFY INSPECTOR BY THE COMPLIANCE DATE THAT THE ISSUE HAS BEEN FIXED. **REPEAT VIOLATION
A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device shall be provided for a water inlet, outlet, and hose. AMC 16.60.160(5-303.12) ***AT THE TIME OF THIS INSPECTION THE INLET AND OUTLET TO THE POTABLE AND GREY WATER TANKS HAD NO PROTECTIVE COVER. FOLLOW THE DIRECTIVE ABOVE TO ENSURE THAT WATER TANKS ARE PROTECTED FROM INTENTIONAL/ACCIDENTAL CONTAMINATION. *THIS IS A REPEAT VIOLATION
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. AMC 16.60.160(5-103.11.B) ***HAND WASHING SINK IN THE TOILET ROOM LOCATED IN THE ADJACENT BUSINESS DID NOT HAVE HOT WATER. TAKE THE NECESSARY ACTION TO ENSURE HOT WATER (100*F MINIMUM) IS AWAYS AVAILABLE AT THE HANDWASHING SINK. NOTIFY INSPECTOR BY THE COMPLIANCE DATE THAT THE ISSUE HAS BEEN FIXED.
A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device shall be provided for a water inlet, outlet, and hose. AMC 16.60.160(5-303.12) ***AT THE TIME OF THIS INSPECTION THE INLET AND OUTLET TO THE POTABLE AND GREY WATER TANKS HAD NO PROTECTIVE COVER. FOLLOW THE DIRECTIVE ABOVE TO ENSURE THAT WATER TANKS ARE PROTECTED FROM INTENTIONAL/ACCIDENTAL CONTAMINATION.