2025 4TH OF JULY , ANCHORAGE AK 99508
On its opening inspection, the only issues were a paperwork gap in documenting employee health policy training and a sanitizer bin that briefly lacked bleach—both were fixed on the spot and don't indicate ongoing contamination, pests, or improper food temperatures. These are minor, quickly corrected items rather than signs of real food-safety danger.
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. AMC 16.60.130(2-201.11.A) ***PERSON IN CHARGE WAS UNABLE TO PROVIDE THE REQUIRED EMPLOYEE HEALTH POLICIES IN A VERIFIABLE WAY DURING THIS INSPECTION FOR ALL FOOD WORKERS. PIC MUST ENSURE ALL FOOD EMPLOYEES FOLLOW THE DIRECTIVES ABOVE. PIC CORRECTED ON SITE.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less, Clorine = 50 ppm if water is 75°F or less, Chlorine = 25 ppm if water is 120°F or less. ***NO BLEACH CHLORINE DETECTED IN SANITIZER BIN. CORRECTED ON SITE, PIC ADDED BLEACH TO SANITIZER AND USED TEST STRIP.