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Routine
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2024-02-15
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125 Apayauk ST Utqiagvik, AK 99723
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Violation Items
| Inspector Comments |
I observed potentially hazardous foods (PHF) in a refrigerator sitting at danger zone temperatures. It is important that PHF be stored at temperatures below 41 degrees F to ensure harmful bacteria do not grow and multiply. Person in charge voluntarily disposed of temperature abused foods. |
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| Inspector Comments |
I observed staff washing hands using dishwashing soap in the wash basin of the 3-component sink. It is important that staff use the proper facilities in order to contain any bacteria that might be on hands or in rinse water. Person in charge stated she would have a staff meeting, ensure staff understood, and ensure staff compliance. |
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| Inspector Comments |
I observed more staff than available food worker cards (FWC). It is important that staff show their skills and abilities to safely handle food by obtaining FWC. The person in charge (PIC) stated she would ensure her staff obtain their FWC. Please send copies to shannon.jester@alaska.gov. |
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| Inspector Comments |
I observed a cutting board on the grill prep area that was gray with cuts and grime. It is important that food contact surfaces are kept clean and sanitized to prevent cross contamination. The person in charge (PIC) assured me another board would be ordered. Please send a copy of the order to shannon.jester@alaska.gov. |
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| Inspector Comments |
I observed staff washing a cutting board that had been used with potentially hazardous foods (PHF) with soap and bleach. It is important that dishes and utensils are washed, rinsed, and sanitized in separate sinks especially when handling PHF. Please set up the sinks and take a photo of it and a chlorine test strip showing proper concentration in the sanitization sink and send it to shannon.jester@alaska.gov. |
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Routine
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2023-05-05
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125 Apayauk ST Utqiagvik, AK 99723
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Violation Items
| Inspector Comments |
A bleach sani bucket was observed with a concentration of 0ppm. It is important that bleach sanitizer has a concentration of 50-100ppm in order to destroy harmful bacteria but remain nontoxic to humans. The person in charge had the bucket dumped and refilled. Sanitizer in a spray bottle was observed at a proper concentration. |
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| Inspector Comments |
A spray bottle of bleach sanitizer was observed without a label. It is important that all chemicals are labeled correctly in order to avoid misuse and cross contamination. The person in charge set this bottle aside to be labeled and agreed to label all chemicals. |
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Routine
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2022-06-02
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125 Apayauk ST Utqiagvik, AK 99723
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Violation Items
| Inspector Comments |
Noodles that were cooked and cooled at 9 am were observed at 61.9F at 5 pm. It is important that potentially hazardous foods are cooled from 135F to 70F in two hours and from 70F to 41 in an additional 4 hours to prevent the growth of harmful bacteria. The person in charge voluntarily discarded the noodles. They agreed to monitor cooling with thermometers and agreed to try an ice bath on trays for the noodles. |
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