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Routine
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2024-05-24
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302 E 5th AVE STE 401 Skagway, AK 99840
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Violation Items
| Inspector Comments |
No violations |
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Follow-Up - LOC
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2022-12-21
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302 E 5th AVE STE 401 Skagway, AK 99840
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2022-06-08
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302 E 5th AVE STE 401 Skagway, AK 99840
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Violation Items
| Inspector Comments |
There is no Certified Food Protection Manager on staff. Since the last inspection, the owners have been trying to pass the exam and want to attend the next course offered through UAF Cooperative Extensions. A CFPM establishes policies and procedures, and trains staff, on methodologies to prevent foodborne illnesses. Please visit the FSS webpage at: http://www.dec.alaska.gov/eh/fss/CFPM_training.html to obtain information on training and trainers throughout the state. The following websites provide online Certified Food Protection Manager (CFPM) courses as well as an online proctored exam. https://www.360training.com/learn2serve https://www.servsafe.com/ServSafe-Manager https://www.prometric.com/foodsafety https://alwaysfoodsafe.com/ Please email a copy of CFPM certificate to Becky.Fletcher@alaska.gov by October 17, 2022. |
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Routine
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2021-06-22
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302 E 5th AVE STE 401 Skagway, AK 99840
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Violation Items
| Inspector Comments |
Cooked rice was observed in covered containers at temperatures of 86F after 2.5 hours of cooling. Internal food temperatures between 70F and 135F are at increased risk for developing pathogenic microorganisms, specifically Bacillus cereus with rice, which can lead to foodborne illness. Staff designated rice for their home cooking only. Also, the owner agreed to monitor and log cooling temperatures for all potentially hazardous foods to ensure they are cooled from 135F to below 70F within two hours, and from below 70F to below 41F within four additional hours. Please submit photos or scans of "Cooling Log" records to Becky.Fletcher@alaska.gov each week until further notice, beginning July 2, 2021. |
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| Inspector Comments |
There is no Certified Food Protection Manager on staff. A CFPM establishes policies and procedures, and trains staff, on methodologies to prevent foodborne illnesses. Please visit the FSS webpage at: http://www.dec.alaska.gov/eh/fss/CFPM_training.html to obtain information on training and trainers throughout the state. The following websites provide online Certified Food Protection Manager (CFPM) courses as well as an online proctored exam. • https://www.360training.com/learn2serve • https://www.servsafe.com/ServSafe-Manager • https://www.prometric.com/foodsafety • https://alwaysfoodsafe.com/ Please email a copy of CFPM certificate to Becky.Fletcher@alaska.gov by December 1, 2021. The operator expressed difficulty in obtaining within 45 days. Additional logging of cooling temperatures is required as a result. |
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| Inspector Comments |
Food worker staff employed for longer than 30 days do not have a valid Food Worker Card as required. Information on how to obtain a food worker card was provided at the time of inspection. Please visit https://dec.alaska.gov/eh/fss/food-worker-card/ to obtain training and to take the Food Worker Card test. Please email a copy of current Food Worker Cards to Becky.Fletcher@alaska.gov by July 2, 2021. |
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| Inspector Comments |
Three cutting boards were observed with discoloration and deep grooves. Grooves are difficult to remove debris and cannot be effectively sanitized, resulting in microbiological harborage. This increases the chance for foodborne illness. Staff agreed to either turn over, sand/plane the material or order a new one if unable to fix it. |
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Follow-Up - Physical Recheck
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2019-08-27
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302 E 5th AVE STE 401 Skagway, AK 99840
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Violation Items
| Inspector Comments |
Cooked potatoes in metal container on counter were observed at 89.2F. Person in charge stated that the potatoes were cooked 1.5hrs prior. Potentially hazardous foods must be cooled from 135F to 70F within 2 hrs and then from 70F to 41F within an additional 4 hrs. Potentially hazardous foods that are improperly cooled are susceptible to rapid toxin formation. Person in charge immediately cut potatoes in half and placed into the refrigerator. Person in charge agreed to cool under cold running water, cut into small pieces and place on thin metal pan to cool under refrigeration. A cooling log has been attached to this report, please complete cooling log for potatoes and butter chicken and email to brandi.tolsma@alaska.gov by 9/6/19. |
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Routine
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2019-06-13
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302 E 5th AVE STE 401 Skagway, AK 99840
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Violation Items
| Inspector Comments |
Cooked potatoes in metal container on counter were observed at 85.9F. Person in charge stated that the potatoes were cooked 2hrs prior. Potentially hazardous foods must be cooled from 135F to 70F within 2 hrs and then from 70F to 41F within an additional 4 hrs. Potentially hazardous foods that are improperly cooled are susceptible to rapid toxin formation. Person in charge voluntarily discarded potatoes and agreed to cool under cold running water or cut into small pieces and place on thin metal pan to cool under refrigeration. Person in charge agreed to record cooling temperatures of potatoes and chicken to verify proper cooling temperatures are being met. A cooling log will be included with this report. |
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Routine
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2018-06-06
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302 E 5th AVE STE 401 Skagway, AK 99840
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Violation Items
| Inspector Comments |
The operators CFPM credentials have expired. Trained staff are important for reducing the risk of food borne illness. Please investigate options for obtaining this training and develop a plan for doing so by 6/16/18. |
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