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Follow-Up - LOC
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2024-03-08
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188 Gilman WAY Unalaska, AK 99685
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2024-03-07
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188 Gilman WAY Unalaska, AK 99685
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Violation Items
| Inspector Comments |
No violations |
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Follow-Up - Physical Recheck
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2024-01-18
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188 Gilman WAY Unalaska, AK 99685
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2023-12-08
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188 Gilman WAY Unalaska, AK 99685
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Violation Items
| Inspector Comments |
I observed discolored grooves on the pizza prep table cutting board and the cutting board on the large hotline prep table. Deep grooves that are difficult to clean can harbor microorganisms. I discussed my observations with the Person In Charge who agreed to deep clean them and have them resurfaced. A follow-up inspection is scheduled for 12/22/23. |
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Follow-Up - LOC
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2023-02-06
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188 Gilman WAY Unalaska, AK 99685
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Violation Items
| Inspector Comments |
No violations |
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Follow-Up - LOC
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2023-02-02
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188 Gilman WAY Unalaska, AK 99685
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2023-01-23
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188 Gilman WAY Unalaska, AK 99685
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Violation Items
| Inspector Comments |
I observed items located in the bottom of a reach-in cold-holding unit not maintaining the proper temperatures of 41F or below. Specifically, sliced cheese was 46F, 45F, 45F, 47F, 46F, 46F, 46F, 45F, and 47F. Cole slaw was 49F, ham 48F, sliced mushrooms 46F, olives 44F, and lettuce 47F, 51F, 49F, and 47F. Items must be held at 41F or below to help slow the growth of pathogenic bacteria. I discussed my observations with the Person In Charge who discarded the items and agreed not to use the bottom of the unit until it could be repaired. Please provide an update or confirm repair to erica.aus@alaska.gov by 1/31/2023. |
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Routine
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2022-01-12
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188 Gilman WAY Unalaska, AK 99685
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Violation Items
| Inspector Comments |
No violations |
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Follow-Up - Physical Recheck
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2022-01-04
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188 Gilman WAY Unalaska, AK 99685
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2021-12-16
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188 Gilman WAY Unalaska, AK 99685
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Violation Items
| Inspector Comments |
I observed the hot water sanitizing dish machine was not reaching the necessary temperature of 160F to sanitize food contact surfaces properly. The dish machine was run six times and was measured at 152F, 155F, 157F, 158F, 158F, and 158F. I discussed this with both the facility manager and the kitchen manager and they agreed to sanitize utensils using the 3-compartment sink until they are able to repair the dish machine. They also agreed to obtain either thermolabels or a plate thermometer in order to be able to temp the dish machine to ensure it is operating properly. An on site follow-up is scheduled for 12/23/21. |
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| Inspector Comments |
I observed debris on the handsink and papertowel dispenser, which could potentially lead to cross-contamination while washing hands. I discussed my observations with the facility manager and kitchen manager and they agreed to have the area cleaned that day and re-train employees on keeping that area clean and free of debris. A follow-up is scheduled for 12/23/21. |
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