9444 ATELIER DR , ANCHORAGE AK 99507
The only issue found was strawberries not being held cold enough, and it was corrected immediately on-site with a time limit set before disposal. This was a one-time, quickly resolved issue rather than an ongoing food safety risk.
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. **STRAWBERRIES BEING HELD IN COOLER WITH LITTLE ICE. ENSURE STRAWBERRIES ARE USED WITHIN THE NEXT 4 HOURS AND THEN DISCARD ANY STRAWBERRIES AFTER THE 4 HOURS (3:30PM). Corrected On-Site while inspector was present.