500 W 3RD AVE , ANCHORAGE AK 99501
The main issue was one dishwasher not reaching full sanitizing temperature, but staff caught it and had a backup machine properly sanitizing dishes, so contaminated dishware wasn't an ongoing risk. The other notes (expired test strips, missing floor coving) are minor maintenance/paperwork issues, not signs of active food contamination or unsafe handling.
The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: (1) For a stationary rack, single temperature machine, 165°F; or (2) For all other machines, 180°F. AMC 16.60.150(4-501.112.A) ***HOT WATER SANITIZING WAREWASHING MACHINE MEASURED AT 155F AFTER THREE CYCLES. ENSURE THAT THE WAREWASHING MACHINE IS ABLE TO ACHIEVE 165F MINIMUM ON CONTACT SURFACE OF EQUIPMENT TO PROPERLY SANITIZE BEFORE USING FOR ROUTINE SERVICE. FACILITY HAS ANOTHER WAREWASHING MACHINE AVAILABLE FOR PROPER SANITIZING UNTIL THE COFFEE AREA MACHINE CAN BE REPAIRED.***
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 TEST STRIPS DURING THIS INSPECTION. ENSURE THAT CURRENT TEST STRIPS ARE ACQUIRED FOR CHECKING PROPER CHEMICAL SANITIZER CONCENTRATIONS.***
In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm. AMC 16.60.170(6-201.13.A) ***FLOOR AND WALL JUNCTION AROUND THE COLD HOLDING CASE AND COUNTER NEAR THE BAR ENTRY WERE MISSING THE PROPER COVING. ENSURE THAT COVING FOLLOWING THE GUIDELINES ABOVE IS INSTALLED AROUND ALL AREAS INVOLVING FOOD PREP AND PRODUCTION.***