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Follow-Up - LOC
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2023-07-01
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100 Beach Front RD False Pass, AK 99583
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2023-06-27
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100 Beach Front RD False Pass, AK 99583
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Violation Items
| Inspector Comments |
I observed that the surface temperature of the utensils in the hot water sanitizing dish machine not reaching the required temperature of 160F or above. Specifically, the surface temperature was measured at 149F, 131F, 135F, 154F, 154F, and 154F. Dishes and utensils must be sanitized after they are washed to destroy harmful pathogens. I discussed my observations with the steward who contacted maintenance and they adjusted the machine. The resulting surface temperatures were 157F, 174F, 174F, and 176F. This was corrected on site. The steward agreed to obtain either a plate thermometer or thermolabels in order to temp the utensil surface temperature. Please send a confirmation to erica.aus@alaska.gov by 7/5/2023 that a method to temp the surface temperature has been ordered. |
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Follow-Up - LOC
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2022-07-28
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100 Beach Front RD False Pass, AK 99583
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2022-07-15
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100 Beach Front RD False Pass, AK 99583
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Violation Items
| Inspector Comments |
I observed items in both salad bar cold-holding units not to be maintaining temperatures of 41F or below. They are not temperature-controlled units, but units which items are placed over ice, and an insufficient amount of ice was being used to chill items. Specifically, lettuce was 45F, 52F, 47F, 53F, 56F, and 52F. Sliced cucumber was 46F and 49F. Salad dressing was 50F. Deli ham was 48F and 44F. It is important that items are held at 41F or below to slow the growth of harmful pathogens. I discussed my observations with the chief steward, who agreed to discard the potentially hazardous food items after meal service and use the proper amount of ice going forward. He also agreed to re-train employees on icing procedures. Please send a training report and photos confirming items are being held at 41F or below to erica.aus@alaska.gov by 7/22/2022. |
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| Inspector Comments |
I did not observe any handwashing during the inspection. I observed employees change gloves and switch tasks without washing their hands in between. Handwashing is a critical factor in reducing fecal-oral pathogens transmitted from hands to RTE food as well as other pathogens that can be transmitted from environmental sources. I discussed my observations with the chief steward who agreed to re-train employees on proper handwashing techniques and glove use. Please send a training report to erica.aus@alaska.gov by 7/22/2022. |
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| Inspector Comments |
I observed one handwashing sink located in the galley, on the opposite side of the galley from the warewashing area. Regulation states that a handwashing sink should be located in the warewashing area. It's important that a handwashing sink is available in the warewashing area where there is a high risk of cross-contamination from handling soiled and then clean utensils. I discussed my observations with the chief steward who agreed to have a handwashing sink installed in or adjacent to the warewashing area. Please send photos confirming the install to erica.aus@alaska.gov by 8/15/2022. |
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Routine
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2019-07-18
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100 Beach Front RD False Pass, AK 99583
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Violation Items
| Inspector Comments |
Scrambled eggs, served during the morning breakfast meal were observed to have not cooled properly. The eggs were in a deep pan. Excessive time for cooling potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. When cooling meat, soup, sauces and gravy, you can use shallow 2-inch metal pans, an ice bath, ice wand, or put the item in the freezer. For shallow pan cooling quickly put the hot food in shallow metal pans that are wide with low sides and no more than 2 inches deep. Cooling should go as follows: Go from 135°F to 70°F within 2 hours, then from 70°F to 41°F in 4 additional hours. Cool as fast as possible to below 41º F. Do not cover the food until it has cooled to 41º F in the refrigerator. Head chef immediately discarded improperly cooled food item. We discussed that shallow pans should be used for cooling, or if unavailable, the deeper pans should only be filled halfway, as this will facilitate faster cooling. He stated he would retain all staff on properly cooling methods. |
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