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Routine
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2024-02-15
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3060 S Eben Hopson ST Utqiagvik, AK 99723
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Violation Items
| Inspector Comments |
I observed the temperature of the hollandaise sauce in the hot holding unit to be 133 degrees F. It is important that food be hot held at a temperature no lower than 135 degrees F to impede bacterial growth. The person in charge (PIC) reheated the sauce to 165 degrees and turned up the hot hold unit to ensure sauce would retain safe temperatures. |
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| Inspector Comments |
There is no Certified Food Protection Manager (CFPM) on staff at the time of inspection. It is important that someone involved with the daily running of the kitchen be certified to ensure food is safe and training of staff is done properly. The person in charge (PIC) stated that someone will be getting their CFPM certificate within the required 45 days. |
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| Inspector Comments |
The sanibucket tested at 500 PPM for quat. It is important that sanitizer be between 200-400 PPM to be effective without being toxic. The person in charge (PIC) immediately added more water to the bucket and it retested at 400 PPM. In the future, test strips will be used on every bucket to ensure the safety of consumers. |
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Follow-Up - Physical Recheck
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2023-05-05
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3060 S Eben Hopson ST Utqiagvik, AK 99723
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Violation Items
| Inspector Comments |
Quat sanitizer used in a sani bucket was observed at 100ppm. It is important that quat sanitizer has a concentration of 200-400ppm in order to destroy harmful bacteria. The person in charge refilled the bucket and it measured 200ppm. The person in charge also agreed to replace the buckets often and have someone increase the dispenser concentration as soon as possible. |
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Routine
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2023-05-03
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3060 S Eben Hopson ST Utqiagvik, AK 99723
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Violation Items
| Inspector Comments |
A large tub of alfredo sauce was observed in the walk-in cooler at 144F. An employee stated that it had been in the cooler for one hour. It is important that hot foods cool from 135F to 70F in two hours and then to 41F in an additional four hours in order to prevent the growth of harmful bacteria. The sauce was put into a shallow pan and after 30 minutes it was observed at 87F. |
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| Inspector Comments |
The facility does not have a certified food protection manager on staff. It is important that at least one person has a Certified Food Protection Manager (CFPM) certificate in order to ensure that employees are properly supervised and food is safely handled. The person in charge agreed to get someone certified. Please send proof of enrollment or a copy of the CFPM certificate to allison.brooking@alaska.gov or shannon.jester@alaska.gov by 5/31/2023. |
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| Inspector Comments |
The meat slicer was observed with some food debris built up above and behind the blade. It is important that all food contact surfaces, especially those used with hazardous foods such as meat, are fully cleaned and sanitized to eliminate harborage sites for harmful bacteria. The person in charge agreed to clean and sanitize the slicer before the next time that it is used and to instruct employees on thorough cleaning practices. Please have the machine disassembled and cleaned by Friday for a follow-up check or send a picture of the cleaned slicer to allison.brooking@alaska.gov. |
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| Inspector Comments |
A quat sani bucket was observed with a concentration of 0ppm. It is important that quat sanitizer has a concentration of 200-400ppm in order to destroy harmful bacteria and remain non toxic to humans. The person in charge dumped and remade the sani buckets. The new sani buckets measured at 200ppm. Please refill and check sani buckets regularly. |
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| Inspector Comments |
An employee was observed cutting cooked sausage with a knife and then rinsing the knife in a handwashing sink. It is important that handwashing sinks are used only for handwashing in order to avoid cross contamination of hands or of utensils. The person in charge agreed to instruct employees on the proper use of handwashing sinks. |
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Routine
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2022-06-03
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3060 S Eben Hopson ST Utqiagvik, AK 99723
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Violation Items
| Inspector Comments |
There are items on the menu of which eggs are served undercooked, but there is not a consumer advisory. The person in charge agreed to add both the disclosure and reminder of the consumer advisory to either a sign or the menu. They agreed to send a copy to belanna.rhodehamel@alaska.gov by 6/14/2022. |
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| Inspector Comments |
Raw chicken was observed stored above raw shell eggs and ready to eat mandarin orange slices. It is important to store raw foods below ready to eat foods to prevent cross contamination. The person in charge corrected this on site by moving the chicken. They agreed to review the refrigerator storage guidance document with employees. |
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| Inspector Comments |
An employee was observed cracking raw shell eggs into a pan while wearing gloves. The employee then went to chop up ready to eat chicken. It is important to wash hands and change gloves when switching from raw to ready to eat food. The employee corrected this on site by washing their hands and changing gloves when instructed. The person in charge agreed to train employees to wash hands when changing gloves and to wash hands when changing tasks. |
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Routine
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2018-12-03
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3060 S Eben Hopson ST Utqiagvik, AK 99723
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Violation Items
| Inspector Comments |
No violations |
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