10630 OLD SEWARD HWY , ANCHORAGE AK 99515
The most recent inspection found a batch of breakfast burritos above 41°F, but the item was discarded immediately and there's no indication of an ongoing temperature control problem. The other issue was a paperwork/policy matter (employee health reporting agreement) with no evidence of actual illness or contamination, so overall the risk appears low.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41°F to 135°F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. ***OBSERVED SIX SAUSAGE, EGG AND CHEESE BURRITO MEASURED ABOVE 41°F. THE PERSON IN CHARGE IS UNSURE WHEN THE ITEMS WERE PLACED IN THE OPEN COOLER UNIT. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD NEED TO BE MAINTAINED AT OR BELOW 41°F. THE PERSON IN CHARGE AGREED TO DISCARD THE SIX SAUSAGE, EGG AND CHEESE BURRITO. CORRECTED ON-SITE. ENSURE THAT ALL FOODS WORKERS ARE PROPERLY TRAINED TO ENSURE FOODS ARE MAINTAINED AT 41°F OR COLDER FOR COLD HOLDING.
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, 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. Food employees must report the following: Symptoms: Vomiting, diarrhea, sore throat with fever, open cuts or infected wounds, jaundice. Diagnosed Illnesses: If they (or a household member) have been diagnosed with Norovirus, Typhoid Fever, Shigellosis, E. coli O157:H7 (or other STEC infections), or Hepatitis A. AMC 16.60.130(2-201.11.A) ***FACILITY DID NOT HAVE AN EMPLOYEE HEALTH POLICY THAT ADHERED TO THE ABOVE GUIDELINES. FACILITY NEEDS TO ADOPT OR CREATE AN EMPLOYEE HEALTH POLICY THAT FOLLOWS THE ABOVE GUIDANCE BY THE COMPLIANCE DATE. FOR THE FACILITY TO BE COMPLIANT, THE EMPLOYEE HEALTH POLICY IMPLEMENTED MUST BE VERIFIABLE AND COVER ALL ILLNESSES AND SYMPTOMS THAT ARE REQUIRED TO BE REPORTED IN ACCORDANCE WITH THE GUIDANCE ABOVE. A COPY OF THE MUNICIPAL EMPLOYEE HEALTH REPORTING AGREEMENT WAS LEFT WITH THE PERSON IN CHARGE. ONCE FACILITY IS COMPLIANT, PROVIDE NOTIFICATION AND PROOF TO THE ANCHORAGE HEALTH DEPARTMENT.