2025 4TH OF JULY , ANCHORAGE AK 99501
The one recent inspection found minor, quickly-corrected issues: cut tomatoes were briefly above 41°F (addressed on-site with a time-control plan) and staff needed to formally document health-reporting agreements, which they did during the visit. There's no evidence of ongoing contamination, pests, or unsafe handling, so it should be safe to dine here.
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 AND ALL FOOD WORKERS SIGNED.
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. ***PREP-LINE COLD HOLD LETTUCE 41°F, CUT TOMATOES 50°F. PIC PREPPED AND PUT ON PREP COOLER LINE AT 10:30AM. PIC CORRECTED ON SITE USING TIME AS CONTROL AND WILL USE OR DISCARD AT 2:00PM. ENSURE FOOD TEMPERATURE IS BETWEEN 41°F OR BELOW.