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Follow-Up - LOC
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2024-03-04
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390 Lover LN Soldotna, AK 99669
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2024-02-26
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390 Lover LN Soldotna, AK 99669
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Violation Items
| Inspector Comments |
The sanitizer bucket used for food contact surfaces was observed below 150PPM which is the minimum according to the manufacturer instructions. Proper food contact sanitizer concentration destroys pathogens and ensures food contact surfaces are sanitized. Staff immediately discarded solution and mixed up a fresh batch of chlorine solution and checked with test strips that it was withing limits set by manufacturer. 50-100PPM. They will not use the quat solution until Eco Lab can adjust it to the correct concentration. |
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Complaint - General
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2023-07-05
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390 Lover LN Soldotna, AK 99669
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Violation Items
| Inspector Comments |
Packaged raw breakfast sausage was observed stored above RTE fruit cups in the walk-in cooler. Raw meat, poultry, and seafood can be a source of contamination when stored above cooked and ready-to-eat foods. The operator immediately moved the raw meat below the RTE foods, began retraining staff while on-site, and will ensure all staff are trained on appropriate storage of raw and ready-to-eat foods. |
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| Inspector Comments |
The quat sanitizer solution in the washcloth buckets tested at 0 & 100 ppm. Too low concentrations will not effectively reduce microbiological contamination of food contact surfaces. Staff remade the sanitizer solution to 200 ppm. The facility has test strips and will retrain staff and consistently check sanitizer concentration going forward. |
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Follow-Up - LOC
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2022-09-27
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390 Lover LN Soldotna, AK 99669
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2022-03-15
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390 Lover LN Soldotna, AK 99669
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Violation Items
| Inspector Comments |
No one on staff has the Certified Food Protection Manager (CFPM) training. The Kitchen Manager has had this training in the past, but her certificate is expired. Having the CFPM training is a valuable tool for preventing food borne illness and training employees. I emailed the facility Director with CFPM instructor information. Please obtain certificate within 30 days. |
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| Inspector Comments |
There was no residual chlorine detected in the dish washer after the machine had run through its cycle. It was discovered that the bucket with the sanitizer in it was empty. There were no back up sanitizer buckets to replace the empty one. Sanitization is accomplished after the ware washing steps of cleaning and rinsing so that food contact surfaces are sanitized before coming into contact with food and before use. Food that comes into contact with surfaces that are not properly cleaned and sanitized are liable to contamination, and pathogens can be transferred to food from utensils that have been stored on surfaces which have not been properly cleaned and sanitized. Kitchen staff will use the 3-compartment sink to wash, rinse, and sanitize the dishes and utensils until another bucket of sanitizer can be acquired and installed. Kitchen Manager and I discussed that they should get chlorine test strips to test for residual chlorine in the dishwasher routinely. THIS IS A REPEAT VIOLATION |
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Routine
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2019-05-23
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390 Lover LN Soldotna, AK 99669
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Violation Items
| Inspector Comments |
Employee was observed touching lettuce, to be used on the salad bar, with his bare hands. Because food handlers can be a source of food contamination, bare hand contact of food is not allowed. Employee immediately discarded lettuce, washed hands and donned gloves. All employees would be retrained not to touch ready-to-eat foods with their bare hands. |
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| Inspector Comments |
There was no chlorine detected in the dishwasher after it had run through its cycle indicating dishes and utensils had not been properly sanitized. Sanitization is accomplished after the ware washing steps of cleaning and rinsing so that food contact surfaces are sanitized before coming into contact with food and before use. Food that comes into contact with surfaces that are not properly cleaned and sanitized are liable to contamination, and pathogens can be transferred to food from utensils that have been stored on surfaces which have not been properly cleaned and sanitized. Kitchen Manager immediately changed the sanitizer bucket and primed the dish machine. She would make sure the dishwasher always dispensed chlorine for sanitization. |
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Routine
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2018-04-27
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390 Lover LN Soldotna, AK 99669
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Violation Items
| Inspector Comments |
There is old food debris on both the commercial can opener and Vollrath mixer. Food that comes into contact with surfaces that are not properly cleaned and sanitized are liable to contamination. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been properly cleaned and sanitized. The kitchen employees agreed to deep clean the appliance so that they do not contaminate food. In the future the employees will wash, rinse and sanitize all food contact surfaces after they are used. |
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| Inspector Comments |
The kitchen handwash sink is blocked by a rolling cabinet that hold kitchen supplies. Employees need access to a handwash sink that is close to the prep areas. Hand washing is an important barrier to preventing the spread of food borne illness. The kitchen employees agreed to move that cart and keep the area clear in the future. |
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| Inspector Comments |
The dishmachine's residual water was tested at over 3000ppm. High levels of bleach can cause illness and injury to customers. The manager agreed to call the repair person to get all the setting adjusted. There is also a lot of foam left in the machine after the rinse cycle. The dish washer will use the three compartment sink until it is fixed. |
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