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Follow-Up - Physical Recheck
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2020-02-07
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340 Front ST Ketchikan, AK 99901
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Violation Items
| Inspector Comments |
No violations |
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Follow-Up - Physical Recheck
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2020-01-27
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340 Front ST Ketchikan, AK 99901
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2020-01-23
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340 Front ST Ketchikan, AK 99901
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Violation Items
| Inspector Comments |
A couple of employees have their food worker cards but copies were not on site. Manager agreed to get copies of each food worker's card and keep it on site. |
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| Inspector Comments |
The 3-compartment sink has one sink that is leaking. Because of this, the sink can't hold water for the wash step so employees are using the middle sink for the wash step. The compartment is being used for rinsing dishes currently until the sink is fixed. Management agreed to have the sink repaired. |
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| Inspector Comments |
The ice machine at the coffee station had a heavy yellow build up of residue inside. Employee stated he will drain the machine and wash and sanitize it. In the mean time, the facility is going to stop using the ice from the machine and purchase bagged ice to use until the machine is clean and sanitized. Management agreed to implement a more frequent cleaning schedule of the ice machine. |
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| Inspector Comments |
Cloth sanitizer buckets at the coffee station and in the food prep area were not labeled. Employees corrected this on site by adding a label with the name of the sanitizer and management has agreed to provide extra training to employees. |
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Routine
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2019-05-14
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340 Front ST Ketchikan, AK 99901
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Violation Items
| Inspector Comments |
Shell eggs including a broken egg were observed above bags of lettuce. Ready to eat foods must be protected from cross-contamination from raw animal products including raw shell eggs. Manager immediately moved eggs below lettuce and agreed to retrain staff on proper storage and protection of ready to eat foods from raw animal products including shell eggs. |
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| Inspector Comments |
Facility does not have a Certified Food Protection (CFPM) Manager involved in the daily operations of the facility. Having a CFPM on site can greatly reduce risk factors that contribute to foodborne illness. Manager agreed to get a CFPM staffed. Once CFPM certificate is obtained please email copy to brandi.tolsma@alaska.gov. |
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| Inspector Comments |
Facility does not have thermometers to verify proper cooling, reheating and hot holding temperatures. Thermometers must be available to verify proper temperatures are being met in order to reduce risk factors that contribute to foodborne illness. Proper temperatures include cooling(135F to 70F within 2 hrs and then from 70F to 41F within an additional 4 hrs) reheating for hot holding (reheat to 165F within 2hrs) and hot holding (135F or above). Manager agreed to obtain thermometer and verify proper temperatures are being met for cooling, reheating and hot holding. |
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