1501 HUFFMAN RD 170 , ANCHORAGE AK 99515
The most recent inspection (April 2026) found zero violations, and the prior visit's issues—like an unsafe temperature sauce and expired test strips—were corrected on the spot or are administrative in nature. There's no ongoing pattern of serious food-safety risk at this location.
No violations noted.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. AMC 16.60.160(5-202.14) ***ATMOSPHERIC VACUUM BREAKER IS INSTALLED AT MOP SINK. DIRECTLY CONNECTED TO MOP SINK IS AN INVERTED Y THAT THEN FLOWS INTO A CHEMICAL DISPENSER WITH AN INTERNAL AIR GAP. ENSURE THAT INVERTED Y IS REMOVED AND REPLACED WITH A "VENTED T" OR PREFERABLY A DIRECT, DEDICATED LINE IS INSTALLED FOR THE WALL MOUNTED CHEMICAL DISPENSER.
The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (a) Vomiting, (b) diarrhea, (c) jaundice, (d) sore throat with fever, (e) a lesion containing pus such as a boil or infected wound that is open or draining and is (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover or (iii)On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. 2 .Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) PSHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Salmonella Typhi; or (f) nontyphoidal Salmonella; AMC 16.60.130(2-201.11.A) 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 AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS 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. **EMPLOYEE HEALTH POLICY WAS NOT PRESENT IN A VERIFIABLE WAY. INSPECTOR PROVIDED AND REVIEWED THE EMPLOYEE HEALTH REPORTING AGREEMENT AND POLICY DEVELOPED BY THE MOA HEALTH DEPARTMENT. FOLLOW DIRECTIVE ABOVE FOR ALL FOOD EMPLOYEES.
A food that is unsafe, adulterated, or not honestly presented as specified under AMC 16.60.140(3-101.11) shall be discarded or reconditioned according to an approved procedure. AMC 16.60.140(3-701.11.A) **OBSERVED PIZZA AND DOUGH TO BE DESTROYED BEING STORED ON THE FLOOR OF THE WALK-IN REFRIGERATOR. KEEP FOOD TO BE DISCARDED / THROWN AWAY IN AN AREA DESIGNATED FOR FOOD DISPOSAL THAT IS SEPERATED FROM OTHER FOOD STORAGE AREAS.
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 A RANCH/GARLIC SAUCE IN THE MAIN SERVICE COLD-LINE THAT MEASURED AT 52.5*F. PERMIT HOLDER DISCARDED THE RANCH/GARLIC SAUCE WHILE THIS INSPECTOR WAS PRESENT. ALL FOODS BEING COLD-HELD MUST MAINTAIN A TEMPERATURE OF 41*F OR LESS, TO BE MEASURED BY A THERMOMETER AT INTERVALS TO ENSURE TEMPERTURES ARE BEING MAINTAINED. FOLLOW DIRECTIVE ABOVE.
Outer openings of a food establishment shall be protected against the entry of insects and rodents. AMC 16.60.170(6-202.15) **OBSERVED LIGHT ENTERING THE ESTABLIHSMENT AT THE BOTTOM CORNERS OF THE REAR DOOR. REPLACE OR REPAIR DOOR SWEEP AT THE BOTTOM OF REAR DOOR. FOLLOW DIRECTIVE ABOVE.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) **TEST STRIPS PRESENT WERE EXPIRED (EXPIRATION 3/2020). PURCHASE / HAVE ON-HAND AT ALL TIMES TEST STRIPS / KIT FOR THE TYPE OF CHEMICAL SANITIZING SOLUTION BEING USED. TEST STRIPS / KITS TO BE REPLACED WHEN EXPIRED. FOLLOW DIRECTIVE ABOVE.