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Follow-Up - LOC
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2022-07-11
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220 4th AVE Seward, AK 99664
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Violation Items
| Inspector Comments |
No violations |
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Follow-Up - LOC
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2022-06-20
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220 4th AVE Seward, AK 99664
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Violation Items
| Inspector Comments |
Facility Manager is still trying to find a CFPM class. |
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Routine
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2022-06-08
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220 4th AVE Seward, AK 99664
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Violation Items
| Inspector Comments |
Scallop ceviche is on the menu, this item is made with raw scallops. Customers may also order a hamburger that is undercooked. Because the scallops are served raw and the burger may be ordered undercooked, there must be a consumer advisory on the menu informing the customer that eating raw or undercooked food increases their risk of foodborne illness. A consumer advisory consists of 1) a disclosure and 2) a reminder placed on the selection information that consumers read to make their order selections. Manager stated she would add a consumer advisory to the menu and send a photo of it to heidi.isernhagen@alaska.gov. |
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| Inspector Comments |
No one on staff has a Certified Food Protection Manager (CFPM) certificate. Having the CFPM training is a valuable tool for preventing food borne illness and training employees. Please obtain card within 30 days. Manager agreed to take class as soon as possible. Please email certificate to heidi.isernhagen@alaska.gov |
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Routine
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2018-05-22
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220 4th AVE Seward, AK 99664
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Violation Items
| Inspector Comments |
The slicer was observed with food debris on it after it had been cleaned. Food that comes into contact with surfaces that are not properly cleaned and sanitized are liable to contamination. Employee will break down slicer and clean and sanitize it before it was used again. Manager will make sure all employees wash, rinse and santizing the slicer thoroughly after use. |
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| Inspector Comments |
There were no paper towels available at the hand washing sink near the prep line. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials. Manager acquired paper towels for use at the sink. Hand towels should be mounted in such a manner that employees do not grab the entire roll to rip off one paper towel. Manager would make sure hand washing sinks were always stocked with paper towels. |
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