632 W 6TH AVE , ANCHORAGE AK 99517
The most recent inspection (Sept 2025) found zero violations, and the only prior issues (Aug 2025) were minor and non-hazardous, like missing handwashing signs, unlabeled powder containers, and using cups instead of scoops \u2014 all fixed on the spot with no evidence of contamination, pests, or temperature abuse.
No violations noted.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) **There was no signage in either restroom intended for employee use to indicate that employees need to wash their hands before returning to work. Ensure that there is signage posted reminding employees to wash their hands after using the restroom.
Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. AMC 16.60.140(3-302.12) **Observed two containers, each with a white powder substance that were removed from their original packaging and being stored in food safe containers, that were not labeled with a common name of the substance beng stored inside. Follow directive above.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - In the food with their handles out; - On a clean surface if it is cleaned/sanitized (frequency) per AMC 16.60.150(4-602.11); - In running water of sufficient velocity to flush particulates to the drain; - In a clean, protected location if only used for non-potentially hazardous foods; or - In a container of water if the water is maintained at a temperature of at least 135°F. AMC 16.60.140(3-304.12) Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Once a food employee begins to use a utensil such as a ladle, spatula, knife or stem thermometer, that has been previously cleaned and sanitized, it is then considered an in-use utensil. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces. In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. **Observed plastic cups being used as scoops in multiple containers of sugar, white powder, and dry food items. Only scoops with handles that can be properly stored out of food items can be used as dispensing utensils. Person in charge agreed to replace all cups with proper scoops before food operations begin. Ensure that all scoops being used as in-use dispensing utensils are stored properly with their handles out.