| Inspector Comments |
At this facility, eggs and hamburgers can be ordered undercooked by the consumer, however, 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 selections. Owner will put a consumer advisory on the menu and will email a photo to heidi.isernhagen@alaska.gov |
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| Inspector Comments |
Raw eggs were observed stored over ready-to-eat food in the bottom of the prep line. Additionally, raw beef and chicken were stored over ready-to-eat food in the 2-door refrigerator. Raw meat and eggs can contain harmful pathogens that can be transferred onto ready-to-eat foods if they drip onto those items. Owner immediately rearranged foods items so that all raw food items were stored below ready-to-eat food. He would make sure the food was always stored this way in the future. |
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| Inspector Comments |
Food items in the small refrigerator near the espresso machine were observed holding 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. Food items were disposed or moved to another refrigerator. Owner noticed something had blocked the refrigerator door from closing, and that item was removed. He would put a thermometer in the refrigerator and monitor the temperature to ensure it stayed below 41F. |
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| Inspector Comments |
The owner did not have a copy of his Certified Food Protection Manager (CFPM) certificate onsite for verification that he took this training. Having the CFPM training is a valuable tool for preventing food borne illness and training employees. Owner will find his certificate and email me a copy at heidi.isernhagen@alaska.gov, or he will take the course again. |
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| Inspector Comments |
The concentration of sanitizing solution was over 200ppm, exceeding the manufacturer’s recommendation for food contact surfaces. The sanitizer should be 50-100ppm to ensure proper sanitizing. Failure to use sanitizers at the proper concentrations could result in injury to employees and the consumer. Employee immediately diluted solution to proper concentration and verified with a test strip. Owner will teach all employees how to properly make up sanitizer solution. |
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