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Follow-Up - LOC
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2023-06-26
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401 W Parks HWY Wasilla, AK 99654
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Violation Items
| Inspector Comments |
No violations |
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Complaint - General
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2023-06-15
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401 W Parks HWY Wasilla, AK 99654
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Violation Items
| Inspector Comments |
Two mice were observed dead on a sticky traps placed along the wall. The facility has a chronic issue with mice entering the premise. The facility person in charge (PIC) has been working to eliminate this issue but is still struggling. PIC needs to reach out to a pest management company for assistance in reducing the mouse population through out the facility. Once the PIC has hired a pest management company they are to send an invoice of their hired services to krista.weydahl@alaska.gov. A follow up will occur to ensure that this rodent issue is being addressed. |
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Complaint - General
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2023-01-19
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401 W Parks HWY Wasilla, AK 99654
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Violation Items
| Inspector Comments |
No violations |
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Complaint - General
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2022-12-09
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401 W Parks HWY Wasilla, AK 99654
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Violation Items
| Inspector Comments |
No violations |
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Follow-Up - Physical Recheck
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2022-10-27
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401 W Parks HWY Wasilla, AK 99654
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Violation Items
| Inspector Comments |
No violations |
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Complaint - General
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2022-09-28
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401 W Parks HWY Wasilla, AK 99654
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Violation Items
| Inspector Comments |
There is no Certified Food Protection Manager on staff. There must be at least one food manager certificate holder on staff at all times to ensure a thorough understanding of food safety in the kitchen. Please visit https://dec.alaska.gov/eh/fss/food/food-establishment-requirements/cfpm-training/ to obtain a list of trainers throughout the State. |
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Routine
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2022-06-01
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401 W Parks HWY Wasilla, AK 99654
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Violation Items
| Inspector Comments |
Approximately half of the employees have expired food worker cards. Please send copies of valid Alaska food worker cards to erica.aus@alaska.gov by 6/10/2022. |
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| Inspector Comments |
I observed three cold-holding units not maintaining the proper temperatures of 41F or below. Two units on the hot line and the refrigerator holding eggs and lettuce. Specifically, sliced tomato was 45F and 46F, diced peppers 45F, cheese 50F, lettuce 46F, 44F, 55F, 56F and 50F, cooked chicken 46F, tuna salad 55F, philly meat 54F, deli meat 45F and 48F, peaches 47F, sliced onion 47F, and eggs 55F. The rate of bacterial growth and possible toxin production can be greatly reduced when foods are held at temperatures of less than 41F. I discussed my observations with the Person In Charge (PIC) who discarded items held past four hours while items prepped or moved to the hot line cold-holding units more recently were relocated to the walk-in cooler. They also contacted someone to repair the units who arrived at the end of the inspection. We also discussed lowering the temperatures of the units on the hot line in general. Please email erica.aus@alaska.gov by 6/10/2022 to confirm the units are working properly. |
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| Inspector Comments |
Currently there are no employees who have a Certified Food Protection Manager's Certificate (CFPM), however, one employee is working on obtaining one. It is important that at least one person involved in the daily operations of the restaurant has a more in-depth food manager's training. Please send a copy of a valid CFPM to erica.aus@alaska.gov by 6/30/2022. |
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Complaint - General
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2019-02-12
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401 W Parks HWY Wasilla, AK 99654
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2018-10-10
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401 W Parks HWY Wasilla, AK 99654
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2017-08-31
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401 W Parks HWY Wasilla, AK 99654
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Violation Items
| Inspector Comments |
There is no reminder and/or disclosure available at the point of selection to the consumer informing them that the food contains raw or undercooked ingredients. A consumer advisory consists of 1) a disclosure and 2) a reminder placed on the selection information that consumers read to make their order selection informing them that the food contains raw or undercooked ingredients. PIC will be putting flyers on each table with the required missing information on it by 9/22/17. PIC will include both required parts of the consumer advisory in the menu when new menus are ordered in the future. |
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| Inspector Comments |
Food was observed cold holding at temperatures above 41F in the prep area cooler and the cold hold unit in the hostess area. The rate of bacterial growth and possible toxin production can be greatly reduced when foods are held at temperatures of less than 41F. Person in Charge (PIC) voluntarily discarded all potentially hazardous items that were above 41F in these units. PIC will ensure that temperatures are regularly checked in all cold hold units to make sure that they remain at or below the required 41F. PIC will ensure that all food employees are trained on the importance of this regulation and that they are keeping cold holding units closed to prevent the cold holding units from reaching temperatures above 41F. |
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| Inspector Comments |
The Can opener and can opener holder had residue on it. Can openers are a food contact surface and must remain clean and sanitized. Food that comes into contact with surfaces that are not properly cleaned and sanitized are liable to contamination and the transfer of pathogens. The person in charge (PIC) Corrected this on site by cleaning the can opener and the can opener holder immediately. PIC will ensure that can opener and can opener holder will remain clean and sanitized and that all food employees are trained on this as well. |
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| Inspector Comments |
A "Clorox" spray bottle was being sprayed on food contact surface to clean the meat slicer along with chlorine bleach solution. only approved cleaners are able to be used on food contact surfaces. PIC stated that they will not use anything other than approved products to clean and sanitize food contact surfaces. PIC will ensure that all food employees are aware of approved products and that they are only using them on food contact surfaces. |
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