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Follow-Up - LOC
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2024-07-17
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110 E Front ST Nome, AK 99762
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2024-07-10
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110 E Front ST Nome, AK 99762
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Violation Items
| Inspector Comments |
Observed two plates of salad inside the bottom of the salad cooler sitting directly underneath a frosted condenser. The frozen condensation was about 1/4 inch thick. This condensation has the potential to physically contaminate the salads which may cause illness. The owner instructed staff to remove the salad and discard them. Salads will me keep in the adjacent refrigerator and only closed containers will be stored on the bottom of the salad cooler. They also said they will clean the salad cooler and remove the frozen condensation with in 7-days. |
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Follow-Up - LOC
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2022-10-17
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110 Front ST Nome, AK 99762
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2022-10-09
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110 Front ST Nome, AK 99762
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Violation Items
| Inspector Comments |
I saw the operator did not maintain any temperature logs from 08/14/22 to present date. The owner currently has frozen salmon in stock located in their freezer. By not maintaining parasite destruction logs there is no way of knowing if the fish has been frozen at -4F or below for 168 hours ( seven days). The manager has temperature logs on hand and stated they will re continue to maintain logs and also designate each fillet with a lot number to cross reference which piece of fish has been frozen the appropriate length of time and temperature. |
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Routine
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2022-08-16
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110 Front ST Nome, AK 99762
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Violation Items
| Inspector Comments |
An employee was observed handling raw chicken with disposable gloves on and not removing gloves or washing their hands afterward. The employee continued handling utensils and opening refrigeration units and showed no sign of intending to wash their hands. I requested the employee discard their gloves and wash their hands immediately. Washing hands after handling raw meats or other food items which could cause cross contamination is a critical step in preventing foodborne illness. The person in charge agreed to retrain staff on proper handwashing and glove usage practices. |
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| Inspector Comments |
Imitation crab and eel were observed at 50F in the sushi display case. Potentially hazardous foods must be held at 41F or below to prevent pathogenic bacteria growth which can cause foodborne illness. The person in charge discarded these items and agreed to store them in the refrigerators below the case moving forward. Only vegetables will be stored in the display case until it can be shown to consistently hold temperature at 41F or below. |
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| Inspector Comments |
Staff do not have current food worker cards. It is critical for each staff member handling food to have a current food worker card to ensure a basic understanding of food safety practices. The person in charge agreed to have staff obtain cards over the next week. Please visit http://alaska.state.gegov.com/foodworker/ to obtain training and to take the Food Worker Card test. |
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Follow-Up - Physical Recheck
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2019-04-10
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110 Front ST Nome, AK 99762
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Violation Items
| Inspector Comments |
Sushi rice was observed hot holding at 115F. Food that is held at a temperature of 135F or greater during hot holding is sufficient to prevent the growth of pathogens and is therefore an effective measure in the prevention of foodborne illness. The person in charge stated they would like to use time as a control and throw away the sushi rice every 4 hours. I provided instructions to the person in charge regarding the proper use of time as a control. |
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| Inspector Comments |
Dirty dishes were observed in the handwashing sink. This is a repeat violation from yesterday's inspection. It is important that handwashing sinks are used exclusively for handwashing to prevent cross contamination that may lead to foodborne illness. The person in charge removed the dirty dishes and agreed to train staff on proper handwashing. |
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Routine
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2019-04-09
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110 Front ST Nome, AK 99762
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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. The person in charge agreed to add the disclosure at the point of selection when the menu is reprinted. A guidance document will be attached to this inspection report to assist the facility in adding the correct consumer advisory to the menu. |
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| Inspector Comments |
Food items were observed cold holding in various refrigerators between 43F-64.6F. The rate of bacterial growth and toxin production can grow rapidly when foods are held at temperatures above 41F. The person in charge voluntarily discarded the potentially hazardous food items and will adjust the refrigerator temperatures. |
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| Inspector Comments |
10 gallons of pizza sauce cooked this morning was observed at 103F after cooling in the walk in cooler for 5 hours. Excessive time for cooling potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. The person in charge voluntarily discarded the pizza sauce and will train staff to use small shallow pans to cool hot foods. A guidance document on cooling will be attached to this inspection report. |
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| Inspector Comments |
The facility does their own parasite destruction on site for salmon and does not have proper records. Salmon must be frozen and stored at a temperature of -4° F or below for at least 168 hours. The temperature of the freezer was observed at 11F. The person in charge was unable to demonstrate how they check the temperature of the salmon. The person in charge provided a temperature log for salmon that was dated 2018 and then scratched out and marked -6F for today's date (04/09/19) but the person in charge cannot demonstrate how they registered -6F for today's log entry. |
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| Inspector Comments |
The person in charge was unable to list any of the symptoms/illnesses that require food workers to be excluded when experiencing these symptoms. I attached a guidance document on employee health to this inspection report. |
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| Inspector Comments |
The 3 compartment sink and the sanitizer bucket by the coffee area both registered 0ppm bleach. Improperly disinfected food contact surfaces can allow pathogenic growth and become a source of food borne illness. The operator prepared a new batch of sanitizer which was confirmed to be at 100ppm chlorine. Employees will be retrained on proper monitoring of sanitizer solution with available test strips. |
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| Inspector Comments |
Dirty dishes were observed in the handwashing sink. It is important that handwashing sinks are used exclusively for handwashing to prevent cross contamination that may lead to foodborne illness. The person in charge removed the dirty dishes and agreed to train employees to use the handwashing sink exclusively for handwashing. |
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Follow-Up - LOC
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2018-06-01
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110 Front ST Nome, AK 99762
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2018-02-13
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110 Front ST Nome, AK 99762
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Violation Items
| Inspector Comments |
Menus do not have consumer advisory and disclaimer for steak and burgers that can be cooked to order. Menu's must have consumer advisory to inform consumers of the risks of consuming undercooked or raw foods. PIC agreed to add consumer advisory to menu. |
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| Inspector Comments |
Raw shell eggs were observed at 61.8F in burger prep fridge. Ambient temperature of eggs must be at 45F or below to decrease bacterial growth. PIC immediately removed eggs from prep fridge and will continue to store eggs in walk in cooler. |
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| Inspector Comments |
Tempura was observed cooling in room temperature. Temperature was observed between 76F-82.3F. PIC stated tempura was in room temperature for approximately 1 hour. Excessive cooling times can increase growth of harmful bacteria. PIC immediately moved tempura in walk in cooler. He stated he will cool tempura in shallow pans and either put in freezer or reorganize walk in so that air is directly blowing on cooling items. |
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| Inspector Comments |
Facility freezes sushi salmon below -4 for 7 days to destroy parasites; however, facility does not maintain logs of times and temperatures. PIC agreed to maintain logs of parasite destruction for salmon. |
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| Inspector Comments |
Hand sink had dirty dishes inside. Hand sinks always be available for employees to encourage frequent handwashing practices. Person in charge (PIC) immediately removed dirty dish and will ensure hand sink is only for handwashing. This is a repeat violation. |
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