2601 SPENARD RD , ANCHORAGE AK 99503
The most recent inspection (July 2025) found no violations at all. While an earlier April 2025 change-of-ownership inspection noted some temperature and labeling issues, these were promptly corrected on the spot (soup discarded, cloths sanitized) and haven't recurred, so current risk appears low.
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. AMC 16.60.130(2-201.11.A) AMC 16.60.130(2-201.11.B)*** FACILITY DID NOT HAVE AN EMPLOYEE HEALTH POLICY THAT WAS VERIFIABLE. ENSURE THAT EMPLOYEE HEALTH IS VERIFIABLE AS DIRECTED ABOVE. INSPECTOR LEFT EMPLOYEE HEALTH HAND OUTS WITH FACILITY.
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.*** SERVE LINE REFRIGERATION UNITS TEMPERATURE WAS READING 43*F FOODS THAT WERE 43*F CAN BE USED TODAY AND MUST BE DISCARDED AT THE END OF THE DAY THEY CAN NOT BE SERVED NEXT DAY. ***SOUP IN SIDE REFRIGERATOR WAS 45 *F. SOUP WAS DISCARDED. ENSURE THAT COLD HOLDING UNITS ARE 41*F OR BELOW TO HELP PREVENT THE GROWTH OF HARMFUL BACTERIA THAT COULD CONTRIBUTE TO A FOODBORNE ILLNESS.
When using time as a control, food shall be marked or otherwise identified to indicate the time that the food must be discarded or the time when the food is removed from temperature control. AMC 16.60.140(3-501.19) 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)*** OBSERVED BLENDERS AND IN USE UTENSILS THAT DID NOT HAVE PROPER LABELING FOR TIME AS A CONTROL. PIC INDICATED THAT THEY WERE USING TIME AS A CONTROL. ENSURE THAT WHEN TIME AS A CONTROL FOR FOOD SAFETY IS USED THAT THERE IS A WRITTEN PROCEDURE IN PLACE AND MARKED WHEN THE BLENDERS AND IN USE UTENSILS ARE PUT IN USE AND WHEN THEY NEED TO BE WASHED, RINSED, SANITIZED, AND AIR DRIED.
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 IN USE WIPING CLOTH ON COUNTERS. ENSURE THAT IN USE WIPING CLOTHS ARE STORED IN SANITIZING SOLUTION TO PREVENT HARMFUL BACTERIA FROM CROSS CONTAMINATING FOOD CONTACT SURFACES THAT CAN CAUSE A FOODBORNE ILLNESS .WIPING CLOTHS WERE PUT IN SANITIZING SOLUTION.