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Routine
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2024-06-13
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13605 Main ST Talkeetna, AK 99676
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2023-06-14
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13605 Main ST Talkeetna, AK 99676
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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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13605 Main ST Talkeetna, AK 99676
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Violation Items
| Inspector Comments |
No violations |
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Complaint - General
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2021-08-27
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13605 Main ST Talkeetna, AK 99676
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2019-06-14
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13605 Main ST Talkeetna, AK 99676
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Violation Items
| Inspector Comments |
Sirloin wrapped in a deep pan cooling today was at 50F in the walk-in. Noodles that were also cooked today were at 48.9F. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Person in Charge put the product on a sheet pan to allow for better cooling and agreed to monitor to ensure it reaches 41F in the appropriate time. The noodles were removed and ran under cold water to chill the rest of the way. PIC agreed to retrain staff on proper cooling procedures. 135F-70F in 2hrs and 70F-41F in 4hrs. |
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| Inspector Comments |
The floor in the dish pit area cannot be properly cleaning allowing for bacteria to gorw. (photos attached) also the walkin cooler has exposed floor that is accumulating dirt as it is a porous surface that can not be cleaned easily. Both flooring should be refinished, sealed or replaced when possible. |
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Routine
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2018-06-06
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13605 Main ST Talkeetna, AK 99676
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Violation Items
| Inspector Comments |
Mashed potatoes were observed at 85F after cooling for several hours. A facility is permitted one reheat of improperly cooled foods for another attempt at cooling. These mashed potatoes will be reheated to 165 and an ice wand will be used to cool them down from 135-70F in two hours and 70-41F in an additonal four hours. Additionally, a pork belly roast and beef short ribs were observed at 62F each. These meats had been cooling for a few hours but it is unknown when they entered the bacterial danger zone of under 135F. Person in charge agreed to let large portions of meat such as pork belly and prime rib cool to 135at room temperature and then immediately place on an ice bath. The roasts can then cool to 70F within two hours and can either go in the freezer temporarily afterward to finish cooling or be portioned into smaller sizes to aid in cooling. |
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