2025 4TH OF JULY PARKSTRIP , ANCHORAGE AK 99504
This was an opening inspection with only two minor, quickly-corrected issues: an unverified employee health policy (fixed on the spot) and one batch of poke found slightly above temp, which staff addressed by using time controls and labeling it for timely sale/discard. There's no evidence of ongoing contamination, pest problems, or systemic unsafe handling, so it should be fine to eat 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.
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. ***POKE MEASURED ABOVE 45°F. THE PERSON IN CHARGE STATED THAT THE POKE WAS PLACED IN THE FRIDGE AT 8:30AM. PIC USING TIME AS CONTROL AND WILL SELL OR DISCARD POKE BY 12:30PM. PIC LABELED POKE WITH SELL/DISCARD TIME. ENSURE FOOD TEMPERATURE IS BETWEEN 41°F OR BELOW.