2800 TURNAGAIN ST , ANCHORAGE AK 99517
The latest inspection (Sept 2025) found zero violations, showing the kitchen is currently running clean. The prior July 2025 report flagged serious issues like temperature control and a broken dish-sanitizing machine, but those were corrected on the spot and appear resolved based on the clean follow-up inspection.
No violations noted.
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) ***THERE WAS NO SIGNAGE AT MULTIPLE HANDWASHING STATIONS IN FACILITY INDICATING THAT THE SINK WAS ONLY FOR HANDWASHING. ENSURE THAT SIGNAGE IS POSTED TO REMIND FOOD WORKERS THAT STATION IS ONLY FOR HANDWASHING BY THE COMPLIANCE DATE. 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) ***THERE WERE NO PAPER TOWELS OR SIMILAR APPARATUSES FOR DRYING HANDS READILY AVAILABLE DURING THIS INSPECTION IN THE PREP AREA AT THE HANDWASHING STATION. PERSON IN CHARGE WAS INFORMED AND THE SINK WAS PROPERLY PROVISIONED. CORRECTED ON SITE.
The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: (1) For a stationary rack, single temperature machine, 165°F; or (2) For all other machines, 180°F. AMC 16.60.150(4-501.112.A) *** THE TEMPERATURE OF THE FINAL RINSE CYCLE OF WAREWASHING MACHINE WAS TESTED AT 150*F DURING THIS INSPECTION AFTER 2 CONSECUTIVE CYCLES. PERSON IN CHARGE WAS INFORMED THAT THE WAREWASHING MACHINE NEEDED TO BE REPAIRED AND TESTED BEFORE FURTHER USE FOR SANITIZING. FACILITY NEEDS TO ADOPT THE 3 COMPARTMENT SINK METHOD FOR WASHING AND SANITIZING FOOD CONTACT SURFACES UNTIL UNIT IS IN GOOD REPAIR. PROOF OF SERVICE, REPAIR, OR REPLACEMENT OF THE WAREWASHING MACHINE NEEDS TO BE PROVIDED TO THE ANCHORAGE HEALTH DEPARTMENT PRIOR TO USE BY THE FACILITY. ADOPT THE NEW METHOD OF WAREWASHING EFFECTIVE 26 JULY 2025.
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 MULTIPLE ITEMS (VARIETY OF RAW SCALLOPS, RAW KALBI, A VARIETY OF COOKED AND CHOPPED/DICED RAW TOMATOES, BOILED EGGS, AND MULTIPLE CONTAINERS OF COOKED SAUSAGE ) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO BE PASSED THE ACCEPTABLE WINDOW FOR COOLING BY FOOD WORKERS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. FOODS NOTED TO BE IMPROPERLY COLD HELD HAVE BEEN OUT OF THE WALK-IN (WHERE PROPERLY COLD HOLDING WAS VERIFIED) FOR LESS THAN 2 HOURS AND THAT PREP WORK WAS BEING CONDUCTED ON THE FOOD. FINDINGS OBSERVED DURING THIS INSPECTION ARE CONSISTENT WITH THIS BEHAVIOR AND WITH THE TIME LINE PROVIDED TO THE INSPECTION TEAM FROM THE PERSON IN CHARGE. DUE TO THESE FACTORS, NO FOOD WAS DISCARDED. HOWEVER, FOODS OBSERVED OVER 45*F NEED TO BE DISCARDED BY THE PERSON IN CHARGE OR USED WITHIN 3 HOURS. COLD HOLDING UNITS WERE TURNED DOWN IN ORDER TO LOWER THE TEMPERATURE OF FOODS TO BE RAPIDLY COOLED AS A CORRECTIVE ACTION BY THE PERSON IN CHARGE. CORRECTED ON SITE.
Date marked, ready-to-eat, potentially hazardous food that is past the maximum 7 days shall be discarded. AMC 16.60.140(3-501.18.A) Hard Cheese exempt from date marking: Asadero, Abertam, Appenzeller, Asiago medium or old, Bra, Cheddar, Christalinna, Colby, Cotija Anejo, Cotija, Coon, Derby, Emmentaler, English Dairy, Gex (blue veined), Gloucester, Gjetost, Gruyere, Herve, Lapland, Lorraine, Oaxaca, Parmesan, Pecorino, Queso Anejo, Queso Chihuahua, Queso de Prensa, Romanello, Romano, Reggiano, Sapsago, Sassenage (blue veined), Stilton (blue veined), Swiss, Tignard (blue veined), Vize, Wensleydale (blue veined). Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. Preserved fish products include pickled herring and dried, or salted cod, and other acidified fish products, manufactured according to 21 CFR 114. Data from the risk assessment show that the high salt and/or acidity of these products does not allow for the growth of Listeria monocytogenes and therefore, these products are exempt from date marking. This exemption does not apply to hot or cold smoked fish products, nor does it apply to fish products that are dried, marinated, or otherwise preserved on-site, in a food establishment, such as ceviche. Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. Semi-Soft Cheeses exempt from date marking: Asiago soft, Battelmatt, Bellelay (blue veined), Blue, Brick, Camosum, Chantelle, Edam, Fontina, Gorgonzola (blue veined), Gouda, Havarti, Konigskase, Limburger, Milano, Manchego, Monterey, Muenster, Oka, Port du Salut, Provolone, Queso de Bola, Queso de la Tierra, Robbiole, Roquefort (blue veined), Samsoe, Tilsiter, Trappist. ***Cultured dairy products include yogurt, sour cream, and buttermilk, each manufactured according to 21 CFR 131. Many of these products often are low pH foods manufactured with lactic acid fermentation. Data from the risk assessment show that Listeria monocytogenes does not grow in these foods and therefore, these products are exempt from date marking. ***Although most use-by and sell-by dates are not enforceable by regulators, the manufacturer's use-by date is its recommendation for using the product while its quality is at its best. Although it is a guide for quality, it could be based on food safety reasons. It is recommended that food establishments consider the manufacturer’s information as good guidance to follow to maintain the quality (taste, smell, and appearance) and salability of the product. If the product becomes inferior quality-wise due to time in storage, it is possible that safety concerns are not far behind. ***OBSERVED COOKED MUSHROOMS STORED IN WALK-IN THAT HAD A DATE MARK INDICATING THAT THEY WERE PREPARED ON THE 18TH, WHICH GIVES THEM A DISCARD DATE NO LATER THAN 25 JULY, 2025 IN ACCORDANCE WITH AMC 16.60. ENSURE THAT FACILITY MAINTAINS AND ADHERES TO THE DATE MARKING SYSTEM IN PLACE, AS WELL AS AMC 16.60'S GUIDELINES ON DATE MARKING AT ALL TIMES.
Disclosure shall include: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. AMC 16.60.140(3-603.11.B) ***THERE WAS NO DISCLOSURE FOR NECESSARY FOOD ITEMS FOR CONSUMERS TO REFER TO THE CONSUMER ADVISORY ON THE MENU IN FACILITY. ENSURE ALL FOOD ITEMS REQUIRING A CONSUMER ADVISORY ARE LABELED WITH THE DISCLOSURE MARKING. FOOD ITEMS OBSERVED WITHOUT A DISCLOSURE INCLUDE: SEAFOOD ITEMS, BURGERS, STEAKS, LAMB CHOPS. HAVE A DISCLOSURE PLACED ON THE MENU OR NEW MENUS ORDERED, BY THE COMPLIANCE DATE.
Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. AMC 16.60.180(7-202.12.A.2) ***OBSERVED MULTIPLE SANITIZER BUCKETS IN FACILITY(SUCH AS THE BUCKET STORED IN THE UPSTAIRS BAR AREA) THAT WERE MEASURED AT 0PPM BY THE INSPECTION TEAM WITH QUAT SANITIZER STRIPS DURING THIS INSPECTION. FOOD WORKER WAS DIRECTED TO RETRIEVE NEW SANITIZER THAT FALLS WITHIN THE ACCEPTABLE GUIDELINES. CORRECTED ON SITE.
A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under AMC 16.60.150(4-301.13) shall be cleaned thoroughly every 24 hours. AMC 16.60.150(4-501.14) ***OBSERVED A BUILDUP OF DIRT, GRIME, BIOFILM AROUND WAREWASHING MACHINE AND ITS' COMPONENTS. THE BUILDUP OF FOREIGN MATERIALS SUGGESTS THAT REGULAR CLEANING OF THE MACHINE HAS NOT OCCURRED. ENSURE THAT WAREWASHING MACHINE AND ITS' COMPONENTS ARE CLEANED TO SIGHT AND TOUCH, AND THEN MAINTAINED THE LEVEL OF CLEANLINESS MOVING FORWARD.