735 W 4TH AVE , ANCHORAGE AK 99501
The most recent inspection found only a single minor issue (an ice scoop stored improperly), which was fixed immediately on-site, and prior visit issues were administrative (missing signage, no test kit, no receptacle) rather than signs of actual contamination or unsafe food handling. There's no evidence of ongoing risk like improper temperatures, pests, or contamination.
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) ***OBSERVED ICE SCOOP LAYING IN ICE BIN. PERSON IN CHARGE REMOVED ICE SCOOP FROM ICE AND PLACED IN A CUP TO CORRECT THE VIOLATION ON SITE. ENSURE THAT IN-USE UTENSILS ARE PROPERLY STORED IN FOOD PRODUCT WITH THEIR HANDLES OUT TO PREVENT CROSS CONTAMINATION OR STORED IN A CLEANED PROTECTED LOCATION.***
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) Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. It is important that handwashing be done only at a properly equipped handwashing facility in order to help ensure that food employees effectively clean their hands. Handwashing sinks are to be conveniently located, always accessible for handwashing, maintained so they provide proper water temperatures and pressure, and equipped with suitable hand cleansers, nail brushes, and disposable towels and waste containers, or hand dryers. It is inappropriate to wash hands in a food preparation sink since this may result in avoidable contamination of the sink and the food prepared therein. **THE THREE HANDWASHING SINKS IN THE ESTABLISHMENT DID NOT HAVE SIGNS OR POSTERS AS REQUIRED ABOVE. PERMIT HOLDER MUST POST A SIGN OR POSTER AS DESCRIBED ABOVE AT EACH SINK INTENDED FOR HANDWASHING. 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) **PERMIT HOLDER DID NOT HAVE A TEST KIT PRESENT TO TEST THE CONCENTRATION OF THE CHLORINE-BASED CHEMICAL SANITIZING SOLUTION BEING USED. PERMIT HOLDER STATED THEY WILL BE PURCHASING A CHLORINE-BASED CHEMICAL SANITIZER AND TEST KIT DIRECTLY AFTER THIS INSPECTION. PERMIT HOLDER MUST INFORM THIS INSPECTOR OF THE ACTIONS TAKEN TO CORRECT THIS VIOLATION TODAY VIA EMAIL OR VIA TEXT MESSAGE TO THIS INSPECTOR'S MOA CELLPHONE. THIS INSPECTOR LEFT THEIR CONTACT INFORMATION WITH THE PERMIT HOLDER. DIRECTIVE ABOVE MUST BE FOLLOWED AT ALL TIMES.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. AMC 16.60.160(5-501.17) **THE TOILET ROOM TO BE USED BY FEMALES DID NOT HAVE A COVERED RECEPTACLE OR ANY OTHER TYPE OF RECEPTACLE. PERMIT HOLDER MUST PROVIDE A COVERED RECEPTACLE IN A RESTROOM INTENDED FOR USE BY FEMALES. FOLLOW THE DIRECTIVE ABOVE.