1201 W TUDOR RD 2 , ANCHORAGE AK 99503
The most recent inspection found some temperature control lapses (rice, beef, and tomatoes out of safe range), but staff corrected them immediately on-site by reheating or discarding the food, and other issues were minor storage/plumbing notes. Since problems were promptly fixed and no ongoing contamination or pest issues were noted, it's reasonably safe to eat here.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F or above. AMC 16.60.140(3-501.16) ***OBSERVED COOKED RICE AND COOKED BEEF STORED ON THE HOT LINE THAT WERE MEASURED DURING THIS INSPECTION BELOW THE NECESSARY THRESHOLD FOR PROPER HOT HOLDING (135*F) . PERSON IN CHARGE WAS INFORMED AND SINCE THE FOOD REMAINED WITHIN THE WINDOW TO BE REHEATED, DECIDED TO REHEAT BOTH ITEMS TO 165*F AND CONFIRMED THE FINAL REHEATING TEMPERATURE WITH AN INTERNAL FOOD PROBE THERMOMETER. HOT HOLDING DISCREPANCIES WERE CORRECTED ON SITE.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. ***OBSERVED DICED TOMATOES BELOW THE ACCEPTABLE THRESHOLD FOR COLD HOLDING (41*F). PERSON IN CHARGE INDICATED THE DICED TOMATOES HAD BEEN PREPARED 2 DAYS AGO. PERSON IN CHARGE PLAN OF ACTION WAS TO VOLUNTARILY DISCARD THE DICED TOMATOES. CORRECTED ON SITE.
Single-service and single-use articles shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. AMC 16.60.150(4-904.11.A) ***TO GO BOXES WERE STORED IN THE FACILITIES REAR STORAGE AREA. THE SINGLE SERVICE ITEMS WERE STORED SO THAT THE FOOD CONTACT SURFACES WAS FACING UPWARD, TOWARDS THE CEILING. PERSON IN CHARGE WAS INFORMED AND FLIPPED THE TO BOXES IN ORDER TO PREVENT THEM FROM BEING CONTAMINATED BY ENVIRONMENTAL FACTORS. CORRECTED ON SITE.
ensure that there is an air gap for the food prep sink.