2025 PENA PARK 2 , ANCHORAGE AK 99503
The violations are procedural/documentation issues—missing signed employee health policy forms and lack of proper labeling/records for time-as-a-control food—rather than evidence of actual contamination, pests, or improper temperatures found in food. These are repeat paperwork lapses that need fixing, but they don't indicate an immediate food-safety hazard for diners.
The permit holder shall require food employees and conditional 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 or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (a) Vomiting, (b) diarrhea, (c) jaundice, (d) sore throat with fever, (e) a lesion containing pus such as a boil or infected wound that is open or draining and is (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover or (iii)On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. 2 .Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) PSHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Salmonella Typhi; or (f) nontyphoidal Salmonella; 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 AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS 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. **EMPLOYEE HEALTH POLICY WAS NOT SIGNED OR PRESENT. THIS IS A REPEAT VIOLATION FROM 5/10/2025 OPENING INSPECTION. FOLLOW DIRECTIVE ABOVE.
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) **TIME AS A PUBLIC HEALTH CONTROL BEING USED, FOOD IS TAKEN OUT OF THE TEMPERATURE CONTROL AT 10:20AM - DISCARD BY 2:20PM. NO RECORDS AVAILABLE FOR REVIEW / FOODS NOT LABELED WITH TIME TAKEN OUT OF CONTROL OR DISCARD TIME/DATE. FOLLOW DIRECTIVE ABOVE.
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) Responsibilities and Reporting Symptoms and Diagnosis The permit holder shall require food employees and conditional 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 or conditional employee shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission, including additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: Has one of the following symptoms: vomiting, diarrhea, jaundice, sore throat with fever, a lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. On exposed portions of the arms, unless the lesion is protected by an impermeable cover or on other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. Has or has been exposed by attending, working or living in a setting where there is a confirmed disease outbreak diagnosed by a Health Practitioner due to: Norovirus, Typhoid Fever, Shigellosis, E. coli O157:H7 (or other STEC infections), or Hepatitis 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 AND ENSURE THE SIGNED DOCUMENTS ARE AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS 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. **NO EMPLOYEE HEALTH POLICY PRESENT OR VERIFIABLE IN A VERIFIABLE WAY. FOLLOW DIRECTIVE ABOVE.
If only time is used as a public health control, potentially hazardous food must be discarded when it has been out of temperature control for 4 hours. 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) 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) **OPERATOR STATED USING TIME AS A PUBLIC HEALTH CONTROL FOR ALL ITEMS NEEDING REFRIGERATION. OPERATOR STATED THE PRODUCTS WERE ALL REMOVED FROM REFRIGERATION AT 9:30AM. ALL PRODUCTS USING TIME AS A PUBLIC HEALTH CONTROL MUST BE SOLD OR DISCARDED NO LATER THAN 1:30PM. ENSURE A WRITTEN PROCEDURE IS DEVELOPED, MAINTAINED ON-SITE, AND THAT ALL PRODUCTS USING THIS PROCEDURE AS LABELED AS SUCH WITH THE TIME THE FOOD MUST BE DISCARDED AND THE TIME THE FOOD WAS REMOVED FROM TEMPERATURE CONTROL.