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Follow-Up - Physical Recheck
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2024-06-28
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1235 AK-3 Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2023-11-29
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1235 AK-3 Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
During the course of the inspection, sanitization buckets were observed at above 200 PPM. This can lead to toxic residue being left behind on items, which can lead to contaminants. The PIC made a new bucket and used test strips to verify the levels were correct. long term the PIC will utilize test strips more often to check. |
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Follow-Up - Physical Recheck
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2022-08-03
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1235 AK-3 Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2022-08-01
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1235 AK-3 Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
I saw that there was a container of cooked chicken wings in the kitchen with an internal temperature of 67F. The manager stated that they do not let foods sit out in temperatures between 41F-135F for no more than 4 hours. I asked him how long the chicken had been sitting out and they stated that they did not know. I explained it is important to indicate on the container the time that is 4 hours past when it was removed from temperature control. The manager discarded the chicken wings. They stated that they will label containers of food with the 4 hour mark from when the food were removed from temperature control. |
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| Inspector Comments |
I observed knives in the kitchen, hanging on the wall with dried food stuck onto the blade. I explained that the dried food could potentially contaminate other foods if used. The manager immediately made an employee wash rinse and sanitize knives. The manager coached employees to be more diligent when cleaning and sanitizing dishes. |
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| Inspector Comments |
I saw that there were cleaning spray bottles hanging above chicken on the food prep table. I discussed that having the spray bottles hanging above food can potentially cross contaminate food. The manager immediately moved the spray bottles to underneath the three compartment sink. The manager also instructed employees to never place chemicals above food. |
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Routine
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2021-08-18
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1235 AK-3 Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
Raw meat was observed stored above ready to eat foods in the walk in cooler. Cross contamination can occur if raw meats are not separated from ready to eat food, resulting the spread of harmful bacteria. The person in charge corrected this on site by moving the raw meat below the ready to eat food. |
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| Inspector Comments |
Beansprouts, cut greens, and white rice were observed siting at room temperature. The person in charge stated that they use these foods within 4 hours. It is important to mark the time in which the food is set out in order to ensure that the food is discarded after the four hour mark. The person in charge agreed to mark the time for any hazardous food they want to store at room temperature and to discard or use it by the 4 hour mark. |
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| Inspector Comments |
Bleach sanitizer in a bucket was observed to be above 200 ppm. Bleach sanitizer needs to be between 50ppm to 100ppm. When the concentration is above 200ppm, the sanitizer can leave a toxic residue that is harmful to human consumption. The person in charge corrected this on site by adding water. |
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Complaint - General
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2020-04-02
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1235 AK-3 Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
No violations |
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Complaint - General
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2020-01-15
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1235 AK-3 Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
Eggs were observed sitting out with no label to indicate how long they have been out of refrigeration. It is important to label food sitting out with the time in order to know when the 4 hour limit has passed. Food sitting out longer than four hours has to be thrown out due to the growth of harmful bacteria. The person in charge corrected this on site by adding the a label to the eggs and agreed to monitor the 4 hour time limit in the future. |
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| Inspector Comments |
Cutting boards were observed to be wet underneath. It is important to make sure cutting boards are cleaned underneath and then wipe dry in order to prevent the growth of harmful bacteria. The person in charge directed an employee to dry underneath the cutting board on site and agreed to train staff on correctly cleaning underneath cutting boards. |
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| Inspector Comments |
Microwave was observed to have food debris encrusted on the inside. It is important to routinely clean in the inside of microwaves in order to prevent the growth of harmful bacteria. The person in charge cleaned the microwave on site and agreed to properly train staff to clean the microwave on a daily basis. |
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Complaint - General
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2019-09-19
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1235 AK-3 Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
Sesame chicken was observed at 155F when the employee removed the chicken from the wok skillet onto a plate intended to be served to a customer. Chicken must be cooked to 165F or above to kill Salmonella and other pathogens that can cause foodborne illness. The person in charge voluntarily discarded the sesame chicken and cooked a new batch confirmed at 173F. |
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| Inspector Comments |
Sesame chicken, egg rolls, and dumplings were observed cold holding between 44F-48F in the silver refrigerator. Potentially hazardous cold food must be stored at 41F or below to prevent the growth of harmful pathogens that can make someone ill. The person in charge voluntarily discarded the temperature abused items and adjusted the fridge temperature. |
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| Inspector Comments |
I observed cartons of eggs, bus tubs of cooked pasta, bus tubs of cooked sesame chicken, bus tubs of cooked rice, and trays of cooked beef sitting out at room temperature. Potentially hazardous hot food must be stored at 135F or above to prevent the growth of harmful pathogens that can make someone ill. The person in charge stated they leave food out because they are always busy and go through it quickly. The person in charge stated the food was cooked at 10:30am and was observed at 11:20am. I discussed using time as a public health control and helped the person in charge create a written procedure for using time as control. The person in charge labeled all of the items listed above with a cook time of 10:30am and a discard time of 2:30pm for all of these items. The person in charge agreed to follow these procedures and train staff as well. |
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| Inspector Comments |
An employee was observed wearing blue gloves while cutting raw chicken and placing the raw chopped chicken pieces into 5 gallon buckets. This employee then walked to a cardboard container and pulled out plastic wrap and wrapped the 5 gallon buckets with plastic wrap. This employee was then observed carrying the buckets into the walk in cooler. This employee never removed their blue gloves or washed their hands and cross-contaminated the cardboard container of plastic wrap and the door handle of the walk in cooler with raw chicken juice. Raw chicken can harbor Salmonella which can cause foodborne illness. The employee was instructed to remove their blue gloves and wash their hands. The person in charge was instructed to sanitize the walk in cooler handle with a cloth towel dipped into a sanitizer solution confirmed to be 50ppm bleach. The person in charge voluntarily discarded the cardboard container of plastic wrap and agreed to provide staff training on the dangers of cross contamination. A guidance document will be attached to this inspection report and can be used as a training tool. |
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| Inspector Comments |
The can opener was observed heavily encrusted in old food debris. Dirty food contact surfaces can harbor pathogens causing cross-contamination that can lead to foodborne illness. The person in charge agreed to wash, rinse, and sanitize the can opener after each use. |
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| Inspector Comments |
A spray bottle with a blue substance was observed unlabeled and hanging from the splash guard between the prep sink and handwashing sink. It is important to label all toxic chemicals to prevent them from ending up in food and making someone ill. The person in charge labeled the bottle as glass cleaner with a sharpie marker and agreed to train staff to label all chemicals. |
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Follow-Up - Physical Recheck
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2019-03-04
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1235 AK-3 Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2019-02-13
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1235 AK-3 Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
Several items in the white reach in fridge, the prep cooler, and walk-in cooler were observed cold holding above 41F. Potentially hazardous foods must maintain an internal temperature of 41F or below to prohibit the growth of pathogens. Noodles in prep cooler, which were cooked the day prior were voluntarily discarded. Cooked chicken in prep cooler were voluntarily discarded. One bin of egg rolls in the walk-in cooler were voluntarily discarded. All other potentially hazardous items were moved the walk-in cooler, which were placed in the white fridge and prep cooler approximately 1 hour ago. PIC turned down the temperatures of both refrigerators and agreed to monitor them overnight. If temperatures do not drop to acceptable cold holding levels, PIC agreed to have refrigerator repaired. Please follow up with the status of refrigerators by 2/20/19. Sprouts were observed being stored in room temperature, which had an internal temperature of 61F. PIC stated sprouts have been out for approximately 45 minutes. He moved sprouts to the refrigerator and agreed to inform all his employees to keep sprouts at 41F or below. |
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| Inspector Comments |
Two bins full of chicken were cooling in the walk-in cooler. Temperatures of the chicken ranged between 65-78F for bin 1 and 68-80F for bin 2. Operator stated chicken have been cooling since 11:30. Excessive cooling times can result in exponential pathogen growth. PIC reheated chicken to at least 165F to start the cooling process over. He used an uncovered shallow pan to cool the chicken in the walk-in cooler. Chicken was observed cooling at an appropriate rate. PIC agreed to use shallow pans to cool foods down to ensure they are rapidly cooling to 41F or below. |
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| Inspector Comments |
Employee was observed cracking raw eggs and handling ready-to-eat food without washing hands in between tasks. Washing hands after handling raw eggs can prevent cross-contamination of ready-to-eat foods. Employee immediately removed gloves and washed hands and agreed to wash hands after handling raw eggs/meat. PIC stated he will retrain employees on when to wash hands. |
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| Inspector Comments |
Deli slicer was observed with food debris in hard to see areas. Areas that accumulate debris can harbor harmful bacteria, potentially contaminating other foods. PIC disassembled the slicer and agreed to have it cleaned thoroughly after every use. |
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