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Routine
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2020-03-11
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35041 Kenai Spur HWY Soldotna, AK 99669
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Violation Items
| Inspector Comments |
Raw oysters are offered on the lunch menu, but there is no consumer advisory posted informing the consumer that eating raw or undercooked foods could lead to foodborne illness. Owner will add a consumer advisory to the lunch menu and send a photo of the correction to heidi.isernhagen@alaska.gov. |
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| Inspector Comments |
Homemade salad dressings, in the salad prep table were observed at temperatures 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. Larger containers of dressings, stored underneath in the unit, were observed holding at temperatures below 41F. Chef discarded dressings, and refilled the top dressing containers and stored them on ice. He would contact maintenance to see if they could figure out why top was warmer. Until then, ice would be used to keep the dressings cold. |
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| Inspector Comments |
Beef stew, cooling from the previous night, was observed at a temperature of 50F, indicating it had not reached proper cooling parameters. An excessive time for cooling potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. When cooling meat, soup, sauces and gravy, you can use shallow 2-inch metal pans, an ice bath, ice wand, or put the item in the freezer. For shallow pan cooling quickly put the hot food in shallow metal pans that are wide with low sides and no more than 2 inches deep. Cooling should go as follows: Go from 135°F to 70°F within 2 hours, then from 70°F to 41°F in 4 additional hours. Cool as fast as possible to below 41º F. Do not cover the food until it has cooled to 41º F in the refrigerator. Chef and I discussed proper cooling methods, and I have attached a cooling handout to this inspection report. Chef will make sure all employees are aware of proper cooling techniques and cool food properly. |
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| Inspector Comments |
No one on staff has a Certified Food Protection Manager (CFPM) certificate. One chef had an expired certificate. The CFPM is a valuable tool for preventing food borne illness and training employees. Please obtain card within 30 days, handout with local instructors provided. Owner agreed to take class as soon as possible. |
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Follow-Up - Physical Recheck
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2019-01-18
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35041 Kenai Spur HWY Soldotna, AK 99669
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Violation Items
| Inspector Comments |
No violations |
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Follow-Up - Physical Recheck
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2018-10-19
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35041 Kenai Spur HWY Soldotna, AK 99669
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Violation Items
| Inspector Comments |
The cook could not locate his CFPM card. He has agreed to get a copy or get re certified in 30days. |
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Routine
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2018-10-11
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35041 Kenai Spur HWY Soldotna, AK 99669
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Violation Items
| Inspector Comments |
There was not a copy of a CFPM certificate available for me to see during the inspection. Please email me a copy by October 26th or get a staff member in training within 45 days of this inspection. |
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| Inspector Comments |
The staff could not find the food worker cards for the employees. Please get copies of all FWC's to m by October 26th. If a food worker needs to obtain a card they have 10days from this inspection date to obtain one. The link can be found at my.alaska.gov. |
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