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Follow-Up - Physical Recheck
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2024-05-22
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248.4 Parks HWY Healy, AK 99755
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Violation Items
| Inspector Comments |
I did not observe any Food Workers Cards (FWC). It is important that food handlers show their training and skill by obtaining Alaska FWC. Person in charge (PIC) will contact headquarters and request FWC be sent to shannon.jester@alaska.gov. |
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| Inspector Comments |
The Certified Food Protection Manager (CFPM) certificate wasn't able to be accessed during the inspection. It is important that someone involved with the daily workings of the facility has this certificate in order to ensure that food is prepared safely, and proper training has been completed. The person in charge stated they would contact corporate office and have them send copies to shannon.jester@alaska.gov. |
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Routine
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2024-05-21
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248.4 Parks HWY Healy, AK 99755
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Violation Items
| Inspector Comments |
I observed the chlorine test strip tested negative for chlorine when testing the warewasher. It is important that dishes and utensils be sanitized with a chlorine solution of 50-100 PPM to kill bacteria. Person in charge immediately called EcoLab for service and instructed staff to dip the cleaned dishes into a sanitizing solution for at least 15 seconds before allowing to air dry. Please send a copy of the completed work order to shannon.jester@alaska.gov. |
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| Inspector Comments |
Food Worker Cards (FWC) for staff were unavailable at the time of inspection. It is important that staff show their training and skills by obtaining Alaska State FWC. Person in charge (PIC) stated all employees are being cycled through the testing process. Please send copies of FWC to shannon.jester@alaska.gov. |
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| Inspector Comments |
I observed several cold holding temperatures in prep coolers to be above 41 degrees F. It is important that potentially hazardous foods be held at or below 41 degrees F to inhibit the growth of bacteria. Person in charge (PIC) immediately ordered a change of foods from warm to cold from the walk in cooler. PIC instructed line cooks to monitor cold held food temperatures especially when business is slow and product doesn't turn over quickly. |
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Follow-Up - Physical Recheck
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2023-08-23
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248.4 Parks HWY Healy, AK 99755
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Violation Items
| Inspector Comments |
I observed containers of raw potentially hazardous foods (PHF) uncovered in the walk-in cooler. Additionally, racks of cooled foods were uncovered. It is important that all cooked foods or raw PHF be covered to reduce the chance of cross contamination. Person in charge (PIC) requested employees to cover foods. He will have a meeting with his staff to ensure future compliance. Please take a picture of covered foods and email to shannon.jester@alaska.gov. |
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Follow-Up - Physical Recheck
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2023-06-27
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248.4 Parks HWY Healy, AK 99755
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Violation Items
| Inspector Comments |
I observed employees returning to the kitchen without washing their hands. One employee opened the door for the others with gloved hands and then returned to the food prep line without either washing hands or changing gloves. It is important hands and gloves be free of contaminates when working with food. I stopped the employees, requested they washed their hands and re-glove prior to returning to their stations on the food prep line. PIC stated he would talk to employees and remind them to wash and glove before returning to their stations. |
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| Inspector Comments |
No Food Worker Cards (FWC) were available at time of inspection. It is important that all persons involved with the daily workings of the facility has this certificate in order to ensure that food is prepared safely, and proper training has been completed. The PIC claimed FWC were being obtained by staff. Please send a copy of certificates to shannon.jester@alaska.gov. |
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| Inspector Comments |
The chlorine sanitizer spray in the warewasher was reading at 0 PPM. The third bin of the 3-comp sink was reading at 0 ppm for Quat. It's important that the sanitizing functions are a level that yields sanitation to prevent the growth of bacteria. The sanitizing solution of the 3-comp sink was refreshed and tested for Quat at 400 PPM. The warewasher is scheduled to be repaired the same day as inspection. When the warewasher is repaired, please send a picture of a chlorine test strip reading between 50-100 PPM to shannon.jester@alaska.gov. |
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Follow-Up - Physical Recheck
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2023-06-09
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248.4 Parks HWY Healy, AK 99755
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Violation Items
| Inspector Comments |
Food Worker Cards (FWC) for current employees were not available upon request. New workers have 30 days in which to obtain their FWC. It is important for workers to have their FWC to ensure training and knowledge of safe food handling practices. Please send copies to shannon.jester@alaska.gov. |
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Routine
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2023-06-08
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248.4 Parks HWY Healy, AK 99755
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Violation Items
| Inspector Comments |
Potentially hazardous foods (PHF) were not being heated to 165 degrees F before put into hot holding. It is important that PHF be thoroughly heated to kill any contamination. PIC stated he will properly train his staff to heat PHF to 165 before hot holding at 135 degrees F or above. |
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| Inspector Comments |
Food Worker Cards (FWC) for current employees were not available upon request. New workers have 30 days in which to obtain their FWC. It is important for workers to have their FWC to ensure training and knowledge of safe food handling practices. Please send copies to shannon.jester@alaska.gov. |
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| Inspector Comments |
Can opener was encrusted with food debris. It is important to keep food contact surfaces clean and sanitized to avoid food contamination. PIC removed the can opener to the warewasher. PIC stated it will be cleaned and sanitized daily. |
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| Inspector Comments |
Warewasher does not reach 160 degrees F and reads 0 PPM for chlorine. It is important food contact surfaces be clean and sanitized to avoid bacterial growth. PIC immediately called in a work order to get the warewasher repaired. PIC stated utensils, dishes, cooking vessels, etc. will be dipped in sanitizing water after being run through the dishwasher. PIC stated test strips will be obtained to ensure chlorine sanitization occurs in the future. |
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Routine
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2022-06-20
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248.4 Parks HWY Healy, AK 99755
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Violation Items
| Inspector Comments |
Seafood chowder was observed at 121 F in the hot holding unit. It's important to keep hot held foods at 135 F or above to prevent the growth of bacteria. This was corrected on site and the Person in Charge (PIC) turned up the temperature of the hot holding unit. The seafood chowder was observed at 144 F after the temperature was adjusted. |
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| Inspector Comments |
The pizza prep cooler was holding cheese, pizza sauce, and diced chicken at 46 F. It's important to keep foods at 41 F of below to prevent the growth of bacteria. This was corrected on site and the Person in Charge (PIC) turned down the cooler. These foods were observed at 41 F or below after the unit was turned down. I recommended that the facility gets the prep cooler serviced as the fans seemed to have issues circulating the cold air throughout the unit. Please email a copy of the invoice proving the fix to haley.evans@alaska.gov by 6/27/22. |
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| Inspector Comments |
There was an expired employee Food Worker Card (FWC) at the time of the inspection. It's important to keep FWCs up-to-date to ensure employee's are knowledgeable on safe food handling practices. The person in charge (PIC) agreed to have the employees retake the test and email a copy of the updated FWCs to haley.evans@alaska.gov by 6/27/22. |
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| Inspector Comments |
The dishwasher uses bleach to sanitize dishes. At the time of the inspection, the test strip didn't detect any bleach after the dishwasher ran. It's important that bleach sanitizers are at a concentration of 50-100 ppm to rid food contact surfaces of potentially hazardous bacteria. The Person in Charge (PIC) agreed to use the 3-compartment sink to sanitize dishes until the dishwasher is fixed. Please send a copy of the invoice of the fix to haley.evans@alaska.gov by 6/27/22. |
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Routine
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2021-06-10
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248.4 Parks HWY Healy, AK 99755
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Violation Items
| Inspector Comments |
The hand washing sink was observed without paper towels in a dispenser. It is important to have paper towels in a dispenser to prevent cross contamination from dirty counter surfaces and to encourage employees to dry their hands using paper towels instead of a potentially contaminated surface such as clothing. The person in charge corrected this on site by placing the paper towels in a dispenser. |
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Routine
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2019-06-19
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248.4 Parks HWY Healy, AK 99755
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Violation Items
| Inspector Comments |
There is no reminder and/or disclosure available at the point of selection for Mt. Dickey, Mt. Fellows, Tabletop, Sugarloaf, St. Elias Yak Burger, Aspen Ridge Ribeye, Blackened Steak Frites, and the Baja Steak Salad to the consumer informing them that the food contains raw or undercooked ingredients. |
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| Inspector Comments |
A spray bottle with a pink substance was observed unlabeled next to the microwave and 3 compartment sink. Unlabeled chemicals can be mistaken for food additives and can make someone ill. The person in charge labeled the spray bottle with a sharpie marker and agreed to train staff to keep all chemicals labeled to prevent misuse. |
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| Inspector Comments |
2 containers on cheese sauce that were cooked and cooled the day before were observed tightly wrapped in plastic with condensation and cold holding at 47.8F in the Line Walk In Cooler. When food its held at temperatures above 41F it allows bacteria and toxins to thrive and can make someone ill. The person in charge voluntarily discarded the cheese sauce and agreed to monitor temperatures using a thermometer. |
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| Inspector Comments |
The slicer located in the basement was observed with residual food debris on it. Improperly disinfected food contact surfaces can harbor harmful bacteria and pathogens that can make someone ill. The person in charge agreed to train staff to clean and sanitize the slicer after each use. |
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