3900 C ST 104 , ANCHORAGE AK 99503
The most recent inspection (June 2025) only cited paperwork issues—missing certified food manager certification and a formal employee health policy—with no violations involving unsafe temperatures, contamination, or pest activity. The more serious problems (raw meat stored over ready-to-eat food, chicken held at 47°F) were found back in March 2025 and were corrected on the spot, so current risk appears low.
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 ***PERSON IN CHARGE WAS UNABLE TO PROVIDE A CURRENT CERTIFIED FOOD PROTECTION MANAGER CARD FOR ANY WORKER/MANAGER ON OR OFF SITE. ENSURE THAT A CERTIFIED FOOD PROTECTION MANAGER CARD IS ACQUIRED BY SOMEONE WHOM FREQUENTS THE FACILITY AND CAN OVERSEE FOOD SAFETY ON A REGULAR BASIS BY THE COMPLIANCE DATE. IF A CERTIFIED FOOD PROTECTION MANAGER CARD CANNOT BE OBTAINED BY THE DATE SPECIFIED, THEN FACILITY MANAGER MUST CONTACT THE ANCHORAGE HEALTH DEPARTMENT, NO LATER THAN THE COMPLIANCE DATE, WITH A SCHEDULED DATE AND/OR PROOF OF PAYMENT FOR CERTIFICATION EXAM.
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. 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.
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. ***ONE OF THE TWO FOOD WORKER CARDS REVIEWED WAS EXPIRED. ENSURE ALL FOOD WORKERS FOLLOW THE DIRECTIVE ABOVE TO OBTAIN AND RENEW A MUNICIPALITY OF ANCHORAGE APPROVED FOOD WORKER CARD WITHIN 21-DAYS OF OF HIRE OR PRIOR TO THE EXPIRATION OF THE FOOD WORKER CARD.
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.
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) ***OBSERVED HANDWASING SINK WITHOUT PROPER SIGNAGE. ENSURE HANDWASHING SINK IS CLEARLY LABELED WITH A SIGN THAT INDICATES THE SINK IS FOR HANDWASHING ONLY. FOLLOW DIRECTIVE ABOVE. 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 HANDWASING SINK WITHOUT DISPOSABLE TOWELS FOR DRYING HANDS. ENSURE HANDWASHING SINK IS EQUIPPED WITH DISPOSABLE TOWELS FOR HAND DRYING. FOLLOW DIRECTIVE ABOVE. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. It is important that handwashing be done only at a properly equipped handwashing facility in order to help ensure that food employees effectively clean their hands. Handwashing sinks are to be conveniently located, always accessible for handwashing, maintained so they provide proper water temperatures and pressure, and equipped with suitable hand cleansers, nail brushes, and disposable towels and waste containers, or hand dryers. It is inappropriate to wash hands in a food preparation sink since this may result in avoidable contamination of the sink and the food prepared therein.
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) ***OBSERVED RAW IN-SHELL EGGS AND RAW MEAT BEING STORED ABOVE READY-TO-EAT FOODS IN THE REFRIGERATOR. ENSURE RAW ANIMAL FOODS ARE SEPARATED AND STORED IN A MANNER TO PREVENT THE RISK OF CROSS CONTAMINATION WHICH COULD LEAD TO A FOODBORNE ILLNESS. FOLLOW DIRECTIVE ABOVE. **PERSON-IN-CHARGE MOVED THE RAW IN-SHELL EGGS AND RAW MEAT WHILE INSPECTORS WERE ON-SITE AT THE INSPECTION. INSPECTORS PROVIDED HANDOUT ON PROPER REFRIGERATOR STORAGE.
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 COOKED CHICKEN IN LARGE CHUNKS IN THE REFRIGERATOR THAT MEASURED AT 47*F. PERSON IN CHARGE INDICATED THE CHICKEN HAD BEEN IN THE REFRIGERATOR OVER 24 HRS. PERSON IN CHARGE DISCARDED THE COOKED CHICKEN IN LARGE CHUNKS WHILE INSPECTORS WERE ON SITE FOR THIS INSPECTION. ENSURE POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41*F OR BELOW TO PREVENT THE POSSIBLE RISK OF FOODBORNE ILLNESS. FOLLOW DIRECTIVE ABOVE.
Potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, 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.B) **OBSERVED NO DATE MARKING FOR FOODS THAT HAD BEEN OPENED AND WERE BEING STORED IN THE REFRIGERATOR. ENSURE ALL FOODS ARE DATE MARKED TO INDICATE THE DATE OR DATE WHICH THE FOODS SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED. FOLLOW DIRECTIVE ABOVE. **INSPECTORS PROVIDED HANDOUTS ON COLD HOLDING AND DATE MARKING TO PERSON IN CHARGE.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, by using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. AMC 16.60.140(3-603.11.A) **Observed eggs cooked to order on the menu without a disclosure and/or reminder for raw or undercooked foods. Ensure raw or undercooked foods on the menu include a disclosure and reminder to inform customers of the significant risk of consuming such foods as directed above. 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) **OBSERVED WIPING CLOTHS IN-USE THAT WERE NOT BEING STORED IN AN APPROVED CHEMICAL SANITIZER SOLUTION AT THE REQUIRED CONCENTRATION. ENSURE WIPING CLOTHS IN-USE ARE STORED BETWEEN USES AS DIRECTED ABOVE.