Violation Items
| Inspector Comments |
Food on the left side of the prep line was observed holding at a temperature above 41F. The rate of bacterial growth and possible toxin production can be greatly reduced when foods are held at temperatures of less than 41F. Owner had a photo of temps taken earlier in the day and the food was shown to be under 41F. We believe a combination of leaving the lid open and the proximity of the grill and heater may be contributing to the food showing a temperature of above 41F, as the food on the right side was observed to be below 41F. Employee closed the lid and will temp the food before he leaves (less than 4 hours total time), if it is still above 41F it will be discarded. Food was also relocated to the right side of the unit. Owner will start logging temperatures and to make sure they stay at or below 41F. If they elevate during lunch rush, approximately 1.5 - 2hours, they will use time as a control for pathogen growth, and a written procedure will be implemented. |
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| Inspector Comments |
The Owner's Certified Food Protection Manager's certificate has expired. Having the CFPM training is a valuable tool for preventing food borne illness and training employees. He is the process of retaking this certification, and will send a copy of his certificate to heidi.isernhagen@alaska.gov when the training is complete. |
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| Inspector Comments |
This facility is using a temporary hand washing station for the winter so that the wastewater tank does not freeze. I explained that the fixture needs to have hot and cold running water under pressure. - Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aides in flushing soil quickly from the hands. Owner will set up a smaller tank system with hot and cold water under pressure. |
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