225 E 5TH AVE , ANCHORAGE AK 99501
The only issues noted were paperwork-type items — an unapproved food worker card, an undocumented employee health policy (fixed on the spot), and a home-style fridge that needs upgrading to commercial-grade — with no signs of contamination, pests, or unsafe food temperatures reported.
The operator of a food establishment shall ensure each food worker employed in the establishment, within twenty-one (21) days after the date of hire, has been trained in basic food safety including employee health requirements. The operator shall provide documentation of a food worker card issued by the department or other approved program. The food worker card is valid for 3 years. AMC 16.60.280 ***The test is available in English, Spanish, Korean, Tagalog, Vietnamese and Chinese. ***The Anchorage Food Worker course and card fee is $10. If you completed the online training over 30 days ago and lost your Anchorage Food Worker Card, you can order a replacement by paying the $5 fee. go to https://tapseries.com/courses/foodhandler/description/akan for replacement cards. **OF THE FOOD WORKER CARDS REVIEWED DURING THIS INSPECTION, ONE FOOD WORKER CARD WAS NOT APPROVED FOR THE MUNICIPALITY OF ANCHORAGE. THE ONLY APPROVED TESTING SITE FOR THE MUNICIPALITY OF ANCHORAGE FOR A FOOD WORKER CARD IS AT WWW.MUNI.ORG/FOODCARD. ENSURE ALL FOOD WORKERS HAVE A FOOD WORKERS CARD THAT IS APPROVED FOR THE MUNICIPALITY OF ANCHORAGE. FOLLOW THE DIRECTIVE ABOVE.
The permit holder shall require food 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 shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission. AMC 16.60.130(2-201.11.A) 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 VERIFIABLE IN A VERIFIABLE WAY DURING THIS INSPECTION. THIS INSPECTOR PROVIDED A COPY OF THE FOOD EMPLOYEE HEALTH REPORTING AGREEMENT MENTIONED ABOVE TO THE PERSON IN CHARGE. PERSON IN CHARGE CORRECTED THIS VIOLATION WHILE THIS INSPECTOR WAS PRESENT. FOLLOW THE DIRECTIVE ABOVE.
Non-food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. AMC 16.60.150(4-101.19) **OBSERVED ONE HOME-STYLE REFRIGERATOR IN THE BACK ROOM THAT WAS NOT APPROVED FOR USE IN A RETAIL ESTABLISHMENT DUE TO PERFORMANCE AND SANITATION STANDARDS. AFOREMENTIONED REFRIGERATOR WILL NEED TO BE REPLACED WITH COMMERCIAL GRADE EQUIPMENT WITH THE AN ANSI/NSF CERTIFICATION.