825 L ST , ANCHORAGE AK 99501
The most recent inspection found raw chicken slightly above the safe holding temperature, but staff caught it, corrected it on the spot, and planned to fully cook the chicken before serving, so the risk was addressed immediately. The only other issue was an administrative one (expired test strips), not an active food-safety hazard.
Potentially hazardous food (time/temperature control for safety food) shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. AMC 16.60.140(3-501.14.B) ***OBSERVED RAW CHICKEN MEASURED IN THE PREP COOLER AT 44*F. PERSON IN CHARGE INDICATED THAT THE CHICKEN WAS PREPPED OVER 4 HOURS AGO. PERSON IN CHARGE INDICATED THAT THE RAW FOOD WILL BE COOKED TO AT LEAST 165*F AND SERVED TODAY. PLAN OF ACTION CREATED AND CORRECTIVE ACTION TAKEN. CORRECTED ON SITE.
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. AMC 16.60.150(4-302.14) ***PERSON IN CHARGE PROVIDED EXPIRED QUAT TEST STRIPS. ENSURE THAT TEST STRIPS ARE ACQUIRED FOR ACCURATELY MEASURING THE CONCENTRATION OF CHEMICAL SANITIZERS.***