360 K , ANCHORAGE AK 99501
Recent inspections only found minor administrative issues—missing paper towel dispensers, handwashing signage, test strips, and health policy documentation—rather than actual food contamination, pest problems, or improper temperature handling. These are fixable paperwork/setup issues, not signs of active food-safety danger.
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 ONLY approved testing site for the Municipality of Anchorage Food Worker Card is at www.muni.org/foodcard ***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. DESIGNATION OF A PERSON IN CHARGE DURING ALL HOURS OF OPERATIONS ENSURES THE CONTINUOUS PRESENCE OF SOMEONE WHO IS RESPONSIBLE FOR MONITORING AND MANAGING ALL FOOD ESTABLISHMENT OPERATIONS AND WHO IS AUTHORIZED TO TAKE ACTIONS TO ENSURE THAT THE MUNI FOOD CODE'S OBJECTIVES ARE FULFILLED. DURING THE DAY-TO-DAY OPERATIONS OF A FOOD ESTABLISHMENT, A PERSON WHO IS IMMEDIATELY AVAILABLE AND KNOWLEDGEABLE IN BOTH OPERATIONAL AND CODE REQUIREMENTS IS NEEDED TO RESPOND TO QUESTIONS AND CONCERNS AND TO RESOLVE PROBLEMS. FOOD SAFETY TRAINING CERTIFICATION IS REQUIRED AND MUST BE AVAILABLE FOR VERIFICATION WHEN REQUESTED WITHIN 21 DAYS OF A PERSON BEING HIRED AS A FOOD EMPLOYEE. "Food employee" means an individual working with unPACKAGED FOOD, FOOD EQUIPMENT or UTENSILS, or FOOD-CONTACT SURFACES.
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.
Each handwashing sink shall be provided with disposable towels for drying hands; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. AMC 16.60.170(6-301.12) HANDWASHING SINK AT THE COFFEE SERVICE AREA DID NOT HAVE A DISPENSER FOR THE PAPER TOWELS. DISPENSER IS REQUIRED TO PROTECT PAPER TOWELS FROM CONTAMINATION. 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) HANDWASHING SIGNS NEEDED IN ONE OF THE TOILET ROOMS AND AT THE HANDWASHING SINK IN THE COFFEE SERVICE AREA.
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116)A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***ENSURE THAT THE CHEMICAL SANITIZER THAT IS USED IS LISTED WITH EPA AS A SANITIZER THAT CAN BE USED IN A FOOD ESTABLISHMENT. ENSURE THAT THE PROPER TEST STRIPS ARE AVAILABLE AND FOOD EMPLOYEES ARE TRAINED TO REGULARLY USE THEM TO CHECK FOR PROPER CONCENTRATION OF THE SANITIZING SOLUTION.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. AMC 16.60.160(5-501.17) ***PROVIDE COVERED TRASH RECEPTACLE FOR ALL TOILET ROOMS USED BY FEMALES.