27957 SEWARD HWY , GIRDWOOD AK 99587
The most recent inspection found some cut lettuce above 41°F, but it was caught and voluntarily discarded on the spot, and the other issue (grease interceptor paperwork) is administrative, not a food-safety hazard. There is a recurring pattern in past inspections of cold-holding/cooling lapses, but each time the food was corrected or discarded immediately with no evidence of contamination or illness, so it's reasonably safe to eat here as long as this trend doesn't continue.
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 CUT LETTUCE IN THE PREP COOLER (NOTED IN THE MEASURED OBSERVATIONS PORTION OF THIS REPORT) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41°F. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. THE CUT LETTUCE IDENTIFIED OUT OF TEMPERATURE CONTROL WAS VOLUNTARILY DISCARDED BY THE PERSON IN CHARGE. CORRECTED ON SITE.
The grease interceptor, if installed, must be maintained at the time interval specified in the current version of the Anchorage Wastewater Utility Tariff for Wastewater Service. If no specific interval is specified in the Tariff for Wastewater Service, grease interceptors must then be serviced at least quarterly or as often as necessary in accordance with AMC 23.25.1014.1 - Grease interceptors. Permit holder must make grease interceptor maintenance records available to an inspector upon request. AMC 16.60.160(5-402.10) Section 5-203.13 of the 2013 FDA Model Food Code shall not apply to a mobile food unit or kiosk. ***PROVIDE A CURRENT RECEIPT SHOWING SERVICE IN THE LAST 4 MONTHS. ENSURE THAT MAINTENANCE RECORDS ARE AVAILABLE AS DIRECTED ABOVE.
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. 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 ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE A REQUESTED CERTIFIED FOOD PROTECTION MANAGERS CERTIFICATION DURING THIS INSPECTION. ONE PERSON MUST BE ON-SITE AT ALL TIMES WITH A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION. ENSURE TO FOLLOW THE DIRECTIVES ABOVE AND ALL CARDS WITH CERTIFICATIONS ARE CURRENT AND AVAILABLE DURING INSPECTIONS. FOOD WORKERS THAT HAVE A FOOD PROTECTION MANAGERS CARD ARE NOT REQUIRED TO HAVE A FOOD WORKERS CARD.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: within 2 hours from 135ºF to 70°F; and within a total of 6 hours from 57ºC 135ºF to 41°F. AMC 16.60.140(3-501.14.A) ***A LARGE METAL POT OF CHOWDER MEASURED 64°F AND PERSON IN CHARGE STATED THAT IT WAS MADE AND PUT INTO THE STANDING REACH IN COOLER YESTERDAY. INSPECTOR INSTRUCTED THE PERSON IN CHARGE THAT THE CHOWDER CANNOT BE SERVED TO THE PUBLIC, BECAUSE IT WAS MEASURING 64°F DURING THIS INSPECTION. COOKED FOOD, THAT IS COOLED FOR LATER SERVICE MUST FOLLOW DIRECTIVES ABOVE. PERSON IN CHARGE CORRECTED ON-SITE BY VOLUNTARILY DISCARDING THE CHOWDER. ENSURE TO FOLLOW THE DIRECTIVES ABOVE FOR COOLING TCS FOODS.
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116). A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14). ***THE PERSON IN CHARGE WAS NOT ABLE TO LOCATE TEST STRIPS FOR QUAT-BASED SANITIZER. ENSURE THAT THE TEST STRIPS ARE ACQUIRED, EMPLOYEES ARE TRAINED AND ARE USING THE TEST STRIPS TO ENSURE PROPER CONCENTRATION IS ACHIEVED.
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. ***TWO OF THE FIVE FOOD WORKER CARDS REVIEWED WERE STATE OF ALASKA FOOD WORKER CARDS WHICH DO NOT MEET THE MUNICIPALITY OF ANCHORAGE FOOD CODE REQUIREMENTS. ENSURE ALL FOOD WORKERS FOLLOW THE DIRECTIVE ABOVE TO OBTAIN A MUNICIPALITY OF ANCHORAGE APPROVED FOOD WORKER CARD WITHIN 21-DAYS OF OF HIRE.
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 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, 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. Food employees must report the following: Symptoms: Vomiting, diarrhea, sore throat with fever, open cuts or infected wounds, jaundice. Diagnosed Illnesses: If they (or a household member) have been diagnosed with Norovirus, Typhoid Fever, Shigellosis, E. coli O157:H7 (or other STEC infections), or Hepatitis A. ***OBSERVED NO EMPLOYEE HEALTH POLICY IN PLACE. FOLLOW DIRECTIVE ABOVE.
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 CURRY IN THE FAR RIGHT REFRIGERATOR IN THE KITCHEN THAT WAS MEASURED AT 44*F. ENSURE FOODS THAT ARE REQUIRED TO BE HELD COLD ARE 41*F OR BELOW TO PREVENT FOODBORNE ILLNESS. FOLLOW DIRECTIVE ABOVE. **NOTIFIED PERSON-IN-CHARGE THAT THE CURRY CAN BE USED TONIGHT (3/20/2025), ANY LEFT OVER CURRY FROM TONIGHT'S SERVICE MUST BE DISCARDED. DO NOT SERVE NEXT DAY (3/21/2025) AS THIS COULD CONTRIBUTE TO A FOODBORNE ILLNESS.
A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. AMC 16.60.150(4-501.15.A) ***OBSERVED THE MECHANICAL WAREWASHER RINSE/SANITIZE GAUGE MEASURING AT 180*F WHILE THE INSPECTOR'S THERMOMETER MEASURED AT 155*F, 165*F, AND 151* OVER THE COURSE OF THREE WASH/RINSE/SANITIZE CYCLES. PERSON-IN-CHARGE INDICATED THEY WILL HAVE A TECHNICIAN COME SERVICE THE MACHINE. ENSURE ALL SANITATION OCCURS IN THE MANUAL WARE WASHING SINK LOCATED IN THE DISH AREA UNTIL THE MECHANICAL WAREWASHER HAS BEEN SERVICED AND THE TEMPERATURE FOR THE RINSE/SANITIZE CYCLE OPERATES IN ACCORDANCE WITH THE MANUFACTURERS DATA PLATE LOCATED ON THE MECHANICAL WAREWASHER.