100 W Fireweed ST , ANCHORAGE AK 99503
Most issues found are structural/paperwork problems (mobile unit size, water tank slope, missing signage, food worker cards) rather than active contamination. The one temperature issue (food between 43-44°F) was minor, immediately corrected, and there's no evidence of pests, sewage contamination, or unsafe food handling that would pose an ongoing risk to diners.
A mobile water tank shall be sloped to an outlet that allows complete drainage of the tank. AMC 16.60.160(5-302.11.B) ***THE GRAY WATER TANK IN THE MOBILE FOOD ESTABLISHMENT WAS OBSERVED WITH THE OUTLET HOSE SLOPED UPWARDS, WHICH DOES NOT ALLOW FOR COMPLETE DRAINAGE OF THE TANK. ENSURE THAT THE GRAY WATER TANK OUTLET IS RELOCATED SO THAT IT IS SLOPED DOWNWARD TO ALLOW FOR COMPLETE DRAINAGE OF THE TANK. FACILITY NEEDS TO ADJUST THE SLOP OF THE OUTLET SO THAT IT IS IN COMPLIANCE AND SUBMIT A PLAN REVIEW FOR REMODEL. A sewage holding tank in a mobile food establishment shall be (A) sized 15 percent larger in capacity than the water supply tank. AMC 16.60.160(5-401.11) ***OBSERVED THE FRESH AND GRAY WATER TANKS FOR THE MOBILE FOOD ESTABLISHMENT DURING THIS INSPECTION WHICH WERE IDENTIFIED TO HAVE THE SAME MAXIMUM STORAGE CAPACITY. PERSON IN CHARGE WAS INFORMED THAT GRAY WATER TANKS NEED TO MEASURE AT LEAST 15 PERCENT LARGER IN CAPACITY THAN FRESH WATER TANKS IN MOBILE FOOD ESTABLISHMENTS IN ACCORDANCE WITH THE GUIDANCE ABOVE. THE WATER STORAGE TANKS NEED TO BE REPLACED SO THAT THE FACILITY IS WITHIN COMPLIANCE. FACILITY NEEDS TO SUBMIT A PLAN REVIEW FOR REMODEL.
(B) A mobile food unit, other than a pushcart, shall: 1.) Not exceed eight feet six inches in width or 48 feet in length, including overhangs AMC 16.60.230(B)(1) ***OBSERVED THE MOBILE FOOD ESTABLISHMENT WITH A TOTAL WIDTH OF 8(EIGHT) FEET AND 11(ELEVEN) INCHES, NOT INCLUDING THE DECK DURING THE INSPECTION CONDUCTED TODAY. WHEN MEASURED THE DECK HAD A TOTAL WIDTH OF 9(NINE) FEET 0(ZERO) INCHES. THIS EXCEEDS THE MAXIMUM ALLOWABLE WIDTH OF 8(EIGHT) FEET 6(SIX) INCHES. THE FACILITY DOES NOT MEET THE REQUIREMENTS AND NEEDS TO SUBMIT FOR PLAN REVIEW. IN THE SUBMISSION A PLAN OF ACTION MUST BE INCLUDED THAT DETAILS WHEN AND BY WHAT MEANS THE FACILITY WILL RETURN TO COMPLIANCE IN ACCORDANCE WITH THE DIRECTIVES 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. ***PERSON IN CHARGE COULD NOT PROVIDE VALID MUNICIPALITY OF ANCHORAGE FOOD WORKER CARDS FOR ANY FOOD WORKERS IN FACILITY. PERSON IN CHARGE WAS DIRECTED TO THE WEBSITE FOR FOOD HANDLERS CARD ACQUISITIONS AND WAS INSTRUCTED TO HAVE FOOD WORKER CARDS FOR ALL FOOD WORKERS PRESENT AT THE NEXT INSPECTION FOR ALL FOOD WORKERS WITHIN 21 DAYS 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 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. FOR THE FACILITY TO BE COMPLIANT THE EMPLOYEE HEALTH POLICY IMPLEMENTED MUST BE VERIFIABLE AND COVER ALL ILLNESSES AND SYMPTOMS THAT ARE REQUIRED TO BE REPORTED IN ACCORDANCE WITH THE GUIDANCE ABOVE. A COPY OF THE MUNICIPAL EMPLOYEE HEALTH REPORTING AGREEMENT LEFT AT FACILITY. ONCE FACILITY IS COMPLIANT, PROVIDE A NOTIFICATION AND PROOF TO THE ANCHORAGE HEALTH DEPARTMENT UTILIZING THE CORRESPONDENCE PROVIDED IN THIS REPORT.
It has come to our attention that many mobile food establishments in Anchorage are utilizing Port-A-Can-style toilet rooms to provide restroom access for food workers. The Anchorage Municipal Food Code has specific requirements for toilet rooms utilized by food workers. Toilet rooms that do not have handwashing sinks installed in or immediately adjacent to them that provide water at 100°F through a mixing valve or combination faucet are not permitted for use at mobile food establishments. Currently, we are not aware of a Port-A-Can-style toilet room that will meet the requirements of the Anchorage Municipal Food Code. 16.60.170 (5-204.11) Handwashing Sinks, A HANDWASHING SINK shall be located: (B) In, or immediately adjacent to, toilet rooms. 16.60.170 (5-202.12) Handwashing Sink, Installation. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet If a toilet room is not properly constructed within a mobile food establishment, a signed restroom agreement letter from a business within 200 ft of the mobile food establishment shall be provided to the Anchorage Health Department. Access to the business’s toilet room must be available to food workers during all hours that the mobile food establishment is in operation, AMC 16.60.230.E.2. Toilet rooms are subject to inspection by the Anchorage Health Department to verify requirements of AMC 16.60. Going forward, mobile food establishment permits will not be issued to facilities that do not meet the requirements for toilet rooms as described above. Currently permitted mobile food establishments have until January 1st, 2024, to come into compliance with the requirements of AMC 16.60 regarding toilet rooms. ***THE PERSON IN CHARGE INDICATED THAT FOOD WORKERS ARE USING A PORT-A-CAN BATHROOM LOCATED OUTSIDE OF THE FIXED-MOBILE. ENSURE THAT THE FACILITY ATTAINS A BATHROOM AGREEMENT IN WRITING FROM AN ESTABLISHMENT THAT ADHERES TO THE ABOVE CRITERIA AND BEGIN UTILIZING THE NEARBY BUSINESS/ESTABLISHMENT FOR EMPLOYEE RESTROOMS. ENSURE THAT THE ABOVE GUIDANCE IS ADHERED TO IMMEDIATELY. A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. ***OBSERVED BLENDER CUPS BEING STORED IN THE HANDWASHING STATION DURING THIS INSPECTION. ENSURE THAT HANDWASHING STATIONS ARE NOT USED TO STORED ANY ITEMS AND REMAIN FREE OF OBSTRUCTION AT ALL TIMES. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY. 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 HANDWASH SINK WITHOUT PROPER SIGNAGE REMINDING EMPLOYEES TO WASH THEIR HANDS. ENSURE ALL HANDWASH SINKS ARE CLEARLY LABELED WITH A SIGN TO PROMOTE PROPER HANDWASHING AND HELP PREVENT THE SPREAD OF FOODBORNE ILLNESS.
***OBSERVED MULTIPLE FOOD ITEMS (INDICATED IN THE MEASURED OBSERVATIONS) MEASURING BETWEEN 43 - 44* F, THIS IS ABOVE THE COLD HOLD THRESHOLD OF 41* F. PERSON IN CHARGE INDICATED THESE FOOD ITEMS WHERE ALL PLACED IN THE COOLER WITHIN THE LAST TWO HOURS AND TURNED THE COOLER DOWN TO RAPIDLY COOL THESE FOOD ITEMS BACK TO 41* F. ENSURE ALL POTENTIALLY HAZARDOUS, READY TO EAT FOODS BEING COLD HELD ARE MAINTAINED AT 41* F OR BELOW AND THE ABOVE GUIDANCE IS FOLLOWED. CORRECTED ON SITE.
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) ***THERE WAS NO VERIFIABLE OR WORKING DATE MARKING SYSTEM THAT WAS IN USE AT THE FACILITY DURING THIS INSPECTION. ENSURE THAT FACILITY ADOPTS A DATE MARKING SYSTEM THAT FALLS IN LINE WITH THE GUIDANCE PROVIDED ABOVE. THIS MEANS THAT ALL TIME/TEMPERATURE CONTROLLED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS BEING COLD HELD IN THE FACILITY THAT WILL BE STORED FOR MORE THAN 24 HOURS WITHIN THE FOOD ESTABLISHMENT MUST BE MARKED WITH A THAW/PREP/COOK DATE AND/OR A DISCARD DATE. ADHERE TO THE ABOVE GUIDANCE IMMEDIATELY.
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 MULTIPLE DAMP IN USE WIPING CLOTHS BEING STORED OUTSIDE OF SANITIZING SOLUTION OR SOILED LINEN STORAGE AREAS. ENSURE WHEN STORING WET IN USE RAGS THAT THEY'RE STORED IN SANITIZER TO PREVENT CROSS CONTAMINATION.