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Routine
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2024-10-24
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4438 Airport WAY Fairbanks, AK 99709
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Violation Items
| Inspector Comments |
Caesar dressing made with raw egg needs to contain and asterisk and notification on the menu. When menus are revised, please make any corrections where items need an asterisk by undercooked food. |
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| Inspector Comments |
Test strips are required for vegetable wash system, obtain test strips from your supplier. Testing the wash level will ensure toxic levels are not left on the items washed with the vegetable wash. |
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| Inspector Comments |
Hand washing sink in the back prep area was out of paper towels. Paper towels were replaced during the inspection. It is important that soap and towels are available so that hands can be properly washed to reduce the potential for foodborne illness. |
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| Inspector Comments |
The salad spinner was observed to have slime build up on the bottom surface. The entire unit was wash, rinsed and sanitized during the inspection. The long term correction is to wash/rinse/sanitize the item after each use or when in continuous use for 4 hours. Keeping equipment free of build up which harbors bacteria will reduce potential for bacteria/pathogens and foodborne illness. |
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| Inspector Comments |
Food items in the drawer cooler across from the grill were observed above 41F, (reindeer sausage and coleslaw). Cream and whipped butter with additions on the cart next to the grill were observed above 41F. Foods out of temperature were either discarded or put on ice for rapid cooling. Fix/repair the refrigeration unit and do not use until repaired. Proper cold holding reduces bacterial growth and potential for foodborne illness. |
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| Inspector Comments |
Whole crab legs in the walk in freezer are being kept uncovered. Cover them so that they are protected from potential contamination. |
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Routine
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2023-03-17
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4438 Airport WAY Fairbanks, AK 99709
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Violation Items
| Inspector Comments |
Salad prep cooler was running 46.5 degrees. I brought this to the PIC attention and he lowered the temperature. When rechecked, the ambient temperature was 40.8. |
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Complaint - General
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2019-02-19
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4438 Airport WAY Fairbanks, AK 99709
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Violation Items
| Inspector Comments |
Raw chicken was observed stored above raw hamburgers in the walk in cooler. Storing raw chicken above raw hamburgers can lead to cross-contamination which can cause food borne illness due to these different foods having different temperature requirements for cooking. The person in charge moved the raw chicken to the bottom shelf and agreed to retrain staff on proper food storage. |
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| Inspector Comments |
Secret goop sauce, sliced pepper jack cheese, and black bean chili were observed cold holding in the walk in cooler 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. The person in charge added an ice wand to the black bean chili and adjusted the temperature of the walk in cooler. |
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Routine
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2018-10-10
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4438 Airport WAY Fairbanks, AK 99709
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Violation Items
| Inspector Comments |
Halibut that was cooked and cooled was cold holding at 50.3F. The rate of bacterial growth and possible toxin production can be greatly reduced when foods are held at temperatures of less than 41F. The person in charge (PIC) voluntarily discarded the halibut. The PIC agreed to repair the cooler and use a different one until it can be repaired. This is a repeat violation. |
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| Inspector Comments |
Chili cooked and cooled the day before was 37.3F. Au jus cooked and cooked the day before was 47.3F. Excessive time for cooling potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. The PIC voluntarily discarded both items. The PIC agreed to re-train employees to properly cool using shallow pans, an ice bath or ice wand. |
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