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Complaint - General
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2019-11-05
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1246 Noble ST UNIT A Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
Ambient temperature of dough cooler was observed to be at 47.6F. Storing potentially hazardous foods at temperatures of 41F or below slows the growth of pathogens. Operator immediately turned down the temperature of the cooler and agreed to email proof of the cooler holding temperatures below 41F or proof of the cooler being repaired to jessica.davison@alaska.gov by 11/15/2019. |
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| Inspector Comments |
Operator was observed to don gloves and begin making a pizza without first washing his hands. Washing hands is an important barrier to cross contamination from surfaces the hands may have come in contact with. Operator immediately removed gloves and washed his hands prior to making the pizza. Operator agreed to train staff on proper handwashing. |
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| Inspector Comments |
Food worker cards were not available for review at time of inspection. Having staff that are trained in basic food safety helps ensure safe practices are used in the kitchen. Operator agreed to submit proof of all staff having obtained food worker cards by emailing to jessica.davison@alaska.gov by 11/15/2019. |
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| Inspector Comments |
Sanitizer was observed to be at greater than 100 ppm Chlorine as measured by test strip. Chlorine sanitizer should be mixed at a concentration of 50-100ppm Chlorine to ensure effective sanitizing. Operator agreed to obtain sanitizer test strips and to train staff on the proper method of preparing sanitizer/use of test strips. |
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Follow-Up - Physical Recheck
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2018-12-07
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1246 Noble ST UNIT A Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
No violations |
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Complaint - General
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2018-12-04
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1246 Noble ST UNIT A Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
Copies of food worker cards were not available during the time of inspection. Any employees who handle food or food contact surfaces must have a food worker card. Person in charge (PIC) agreed to provide copies of food worker cards. |
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| Inspector Comments |
Can opener and the tomato slicer were observed with visible build-up. Because these come into contact with food, they must be washed, rinsed, and sanitized regularly and thoroughly. If used multiple times a day, it must be washed, rinsed, and sanitized every 4 hours. Person in charge (PIC) cleaned both items and agreed to clean and sanitize regularly. |
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| Inspector Comments |
Employees did not know how to sanitize food contact surfaces. If dishes and utensils are not washed, rinsed, and sanitized, they are liable to contamination. I demonstrated how to fill up the 3x sink and created a recipe so that employees know how to sanitize food contact surface. PIC agreed to train all employees on how to make sanitizer solution and have test strips available. |
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Follow-Up - Physical Recheck
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2018-01-10
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1246 Noble ST UNIT A Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
Employees did not have food worker cards (FWC) on site. Keeping copies of FWC on site will allow for verification of cards on future inspections. Person in charge (PIC) stated he will provide copies of all FWC. |
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| Inspector Comments |
Hand washing sink was not supplied with soap. Supplying hand washing sinks with soap with ensure employees are properly washing hands and reduce risks of cross contamination. PIC resupplied hand sink with soap. |
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Routine
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2017-12-13
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1246 Noble ST UNIT A Fairbanks, AK 99701
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Violation Items
| Inspector Comments |
Foods in fridges underneath pizza prep table were observed above 41F. Gryo @ 42.6F, mozzarella sticks @ 45.2F, precooked chicken wings @ 43F, precooked noodles @ 44.3F. Ambient temperature of fridge was reading @ 44F. Colding holding foods above 41F will increase the rate of harmful bacteria. PIC moved containers covering fan inside the fridge and turned down temperature of fridge. He stated that he will monitor temperatures to ensure fridge is keeping foods below 41F. |
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| Inspector Comments |
Employees were not aware of washing hands before putting on new gloves. Washing hands before glove usage will reduce the risks of cross contamination. Employees immediately washed hands before donning on new gloves. PIC stated that she will continue to wash hands and train employees on the importance of washing hands before glove use. |
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| Inspector Comments |
Facility does not have a certified food protection manager certification (CFPM) on site. Person in charge (PIC) stated that he will obtain a new one or find a copy of his CFPM and leave it on site for future inspections. |
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| Inspector Comments |
Employees do not have food worker cards (FWC). FWC training can be obtained on http://alaska.state.gegov.com/foodworker/. PIC agreed to have his employees get new FWC. |
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| Inspector Comments |
PIC and employees were not aware of how to use the 3x compartment sink to wash dishes. Not properly washing and sanitizing food contact surfaces are liable to contamination. Dishes must be washed, rinsed, and sanitized. PIC agreed to obtain chlorine testing strips and train employees on how to properly wash and sanitize dishes. |
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| Inspector Comments |
Hand washing sink was not supplied with paper towels. Not having paper towels supplied will encourage employees to dry their hands on shirt or apron which can increase risks for cross contamination. PIC resupplied paper towels to the paper towel dispenser. |
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| Inspector Comments |
Trashcan was blocking hand washing sink. Hand washing sinks must be easily accessible at all time to ensure employees are consistently washing hands. PIC immediately removed trashcan and placed in a new location. |
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| Inspector Comments |
Spray bottle containing windex was not labelled. Labeling poisonous or toxic materials ensure employees are not mistakenly using unsafe materials on food products or food contact surfaces. PIC immediately labeled spray bottle of it's contents and agreed to continue to label unmarked bottles in the future. |
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