3450 AVIATION AVE , ANCHORAGE AK 99502
The most recent inspection (June 2026) only cited a mis-oriented dishwasher pressure gauge and cracked floor tiles—facility maintenance issues, not active food contamination or temperature abuse. Earlier inspections in 2024-2025 did show serious temperature and date-marking violations, but those were corrected on the spot and are now dated, so current risk appears low.
Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. AMC 16.60.150(4-204.118.A) ***THE PRESSURE GAUGE AT THE FRESHWATER INLET OF THE HIGH TEMPERATURE SANITIZING WAREWASHING MACHINE WAS ORIENTED SO THAT THE DISPLAY WAS UNABLE TO BE VIEWED. ENSURE THE FACILITY CORRECTS THE ORIENTATION OF THIS PRESSURE GAUGE SO THAT THE SANITIZING OF FOOD CONTACT SURFACES CAN BE CONFIRMED.
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. AMC 16.60.170(6-101.11) ***OBSERVED MULTIPLE CRACKED TILES, BREAKS IN THE FINISHED FLOORING, AND EXPOSED UNFINISHED CONCRETE ON THE FLOOR OF THE KITCHEN THROUGHOUT THE FACILITY. ENSURE THAT THE FACILITY REPAIRS THESE AREAS SO THAT THE FLOOR IS A SMOOTH AND EASILY CLEANABLE SURFACE. PROVIDED A PLAN OF ACTION FOR REPLACEMENT OR REPAIR TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT BY THE COMPLIANCE DATE NOTED.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards.*** NOT ALL FOOD WORKER CARDS WERE VERIFIABLE. ENSURE THAT FOOD WORKERS ARE CURRENT AND AVAILABLE DURING INSPECTIONS. STATE OF ALASKA FOOD WORKER CARDS ARE NOT MUNICIPALITY OF ANCHORAGE APPROVED. ENSURE THAT FOOD WORKER CARDS ARE OBTAINED AS DIRECTED ABOVE.
Except when washing fruits and vegetables as specified under AMC 16.60.140(3-302.15), or when garnishing beverages, food employees may not contact exposed, ready-to-eat food with their bare hands. AMC 16.60.140(3-301.11.B)*** OBSERVED SERVER TAKE TOAST OUT OF TOASTER WITH BARE HANDS. ENSURE THAT READY TO EAT FOODS ARE NOT HANDLED WITH BARE HANDS. INSPECTOR HAD FOOD WORKER DISCARD TOAST AND WASH HANDS AND DON GLOVES FOR TOAST. BARE HAND CONTACT CAN CAUSE MANY FOODBORNE ILLNESSES.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. AMC 16.60.140(3-302.11.A)*** MASHED POTATOES, COOKED CHICKEN, BEEF SOUP, AND LETTUCE WERE IN WALK IN COOLER THAT HAD ALREADY COOLED THAT WERE NOT COVERED. ENSURE FOODS ARE COVERED AFTER COOLING PROCESS TO AVOID POSSIBLE CROSS CONTAMINATION OF FOODS. FOODS UNCOVERED WERE COVERED.
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.*** COLD HOLDING UNIT BETWEEN STOVE AND OVEN IS UNABLE TO MAINTAIN FOODS OF 41*F OR BELOW. ROAST BEEF, EGGS, ONION PEPPER MIXTURE, AND HARDBOILED EGGS WERE DISCARDED. ENSURE FOODS TO BE HELD COLD ARE 41* OR BELOW TO HELP PREVENT THE GROWTH OF HARMFUL BACTERIA THAT CAN CONTRIBUTE TO A FOODBORNE ILLNESS. STORE FOOD ITEMS IN ANOTHER COLD HOLDING UNIT UNTIL COLD HOLDING UNIT IS REPAIRED.
Date marked, ready-to-eat, potentially hazardous food that is past the maximum 7 days shall be discarded. AMC 16.60.140(3-501.18.A) ***THERE WERE VARIOUS FOOD ITEMS IN WALK IN COOLERS THAT DID NOT HAVE A DATE MARK INDICATING WHEN IT WAS PREPARED OR TAKEN OUT OF ORIGINAL PACKAGE. ENSURE THAT FOOD REQUIRING DATE MARKING ARE CLEARLY MARKED AND EMPLOYEES ARE TRAINED TO DISCARD FOODS AT THE END OF 7 DAYS. PIC DISCARDED VARIOUS OPENED LUNCH MEATS, TACO CHICKEN MIXTURE, BEEF TACO MIXTURE, AND SAUSAGE. PROPER DATE MARKING HELPS PREVENT HARMFUL BACTERIA THAT COULD CONTRIBUTE TO A POSSIBLE FOODBORNE ILLNESS SUCH A LISTERIA THAT CAN GROW IN REFRIGERATED TEMPERATURES.
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)*** INSPECTOR WAS UNABLE TO VERIFY IN A VERIFIABLE WAY EMPLOYEE HEALTH POLICY. FACILITY DOES HAVE A EMPLOYEE HEALTH POLICY IT JUST NEEDS TO BE UPDATED AND HAVE THE POLICY WHERE INSPECTORS CAN VERIFY. 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 WILL EMAIL CURRENT FOOD WORKER CARDS AND UPDATED EMPLOYEE HEALTH POLICY FOR VERIFICATION.
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 BACON AND HASH BROWNS OUT OF HOT HOLDING TEMPERATURES. ENSURE THAT FOODS TO BE HELD HOT ARE 135*F OR ABOVE TO HELP PREVENT THE GROWTH OF HARMFUL BACTERIA THAT CAN CAUSE A FOODBORNE ILLNESS. FOODS OUT OF TEMPERATURE WERE THROWN OUT. BACON 95*F AND HASH BROWNS 100*F.
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 FOODS OUT OF COLD HOLDING TEMPERATURES. ENSURE FOODS THAT ARE TO BE HELD COLD ARE 41*F OR BELOW TO HELP PREVENT THE GROWTH OF HARMFUL BACTERIA THAT CAN CAUSE FOODBORNE ILLNESS. FOODS THAT WERE OUT OF TEMPERATURES WERE THROWN OUT. FOODS THAT WERE THROWN OUT WERE BUTTER, DELI MEAT, CUT PEPPERS, SAUSAGES, SHREDDED CHEESE, SPINACH.
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17.A)*** OBSERVED FOODS THAT WERE NOT DATE MARKED. ENSURE THAT PROPER DATE MARKING PROCEDURES ARE BEING FOLLOWED. IT'S IMPORTANT TO FOLLOW PROPER DATE MARKING PROCEDURES TO HELP PREVENT POSSIBLE FOODBORNE ILLNESS SUCH AS LISTERIA WHICH CAN GROW IN REFRIGERATED TEMPERATURES. Date marked, ready-to-eat, potentially hazardous food that is past the maximum 7 days shall be discarded. AMC 16.60.140(3-501.18.A) *** OBSERVED FOODS OUT OF DATE DATE IN SOME OF THE COLD HOLDING UNITS THROUGHOUT FACILITY. ENSURE THAT FOODS ARE DISCARDED BY EXPIRATION DATES TO HELP PREVENT POSSIBLE FOODBORNE ILLNESS IN REFRIGERATED FOODS SUCH AS LISTERIA WHICH CAN GROW IN REFRIGERATED TEMPERATURES. PROPER DATE MARKING PROCEDURES HELP ENSURE FOODS GROW HARMFUL BACTERIA WHICH CAN CAUSE FOODBORNE ILLNESS.
Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. AMC 16.60.140(3-603.11)*** MENU HAS THE CONSUMER ADVISORY DISCLOSURE WITH NO REMINDER. ENSURE THAT THE CONSUMER ADVISORY HAD BOTH THE DISCLOSURE AND THE REMINDER ON MENUS AS DIRECTED ABOVE. FACILITY WILL REVISE MENU TO SHOW THE REMINDER.
Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service or single-use articles. AMC 16.60.180(7-201.11.B)*** OBSERVED MULTIPLE AREAS IN THE ESTABLISHMENT OF CHEMICALS STORED ON SHELVES WITH FOOD ITEMS. ENSURE THAT CHEMICALS SUCH AS CLEANERS ARE STORED SEPARATELY AWAY FROM FOOD ITEMS, AND FOOD CONTACT SURFACES AS DIRECTED ABOVE. FACILITY SEPARATED CLEANERS FROM FOOD SERVICE AREAS. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). AMC 16.60.180(7-204.11) 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. *** OBSERVED BLEACH SANITIZING SOLUTION ABOVE 100PPM. ENSURE THAT SANITIZING SOLUTIONS ARE PREPARED AS DIRECTED ABOVE TO PREVENT FOOD CONTACT SURFACES FROM BECOMING TOXIC.
No violations noted.