|
Complaint - General
|
2024-08-20
|
9320 Glacier HWY Juneau, AK 99801
|
|
Violation Items
| Inspector Comments |
Fried rice, bacon, sausage and mashed potatoes were cooked more than three hours ago and had temperatures between 80-113. Foods that do not cool quickly are at increased risk of pathogenic microbe growth and toxin formation. Staff discarded the foods. Please keep "Cooling Logs" and submit them each week to Becky.Fletcher@alaska.gov beginning August 30, 2024. |
|
| Inspector Comments |
There is no Certified Food Protection Manager on staff. A CFPM establishes policies and procedures and trains staff on ways to prevent foodborne illnesses. Please visit the FSS webpage at: https://dec.alaska.gov/eh/fss/food/resources/cfpm-training/ to obtain information on training and trainers throughout the state. The following websites offer online Certified Food Protection Manager (CFPM) courses as well as an online proctored exam. • https://www.360training.com/learn2serve • https://www.servsafe.com/ServSafe-Manager • https://alwaysfoodsafe.com/ • https://aaafoodhandler.com/ • https://www.statefoodsafety.com/ • https://www.nrfsp.com/ Please email proof of registering for a CFPM course and/or exam or the certificate to Becky.Fletcher@alaska.gov by August 30, 2024. |
|
|
|
Complaint - General
|
2023-09-05
|
9320 Glacier HWY Juneau, AK 99801
|
|
Violation Items
| Inspector Comments |
I observed the chef removing toast from the toaster with his bare hands and he went to make a sandwich without an additional cook step. Food Workers hands may contaminate foods; as a result, no bare hand contact is allowed for ready to eat foods. The chef threw away the toast and we discussed using gloves for this task going forward. He will train other staff members tomorrow on this requirement as well. |
|
| Inspector Comments |
Bacon, pork sausage and Filipino pork sausage were all cooked prior to 8 am and had temperatures ranging from 70-110F at 2 pm. Foods that are in the danger zone (between 41-135F) for too long are at increased risk of pathogenic bacterial growth and toxin formation. Staff discarded the foods and we discussed different strategies to cool foods quickly including: ice water bath, no more than 2 inches thick of food, using metal pans and stirring every 30 minutes Staff will document cooling times and temperatures using "Cooling Logs". Please email these to Becky.Fletcher@alaska.gov each week beginning on September 8, 2023. This is a repeat violation. |
|
| Inspector Comments |
One staff member entered the kitchen and put gloves on without washing their hands first. Another staff member, wearing gloves, touched their face. Staff must wash their hands upon entry in the kitchen, when hands are contaminated, after changing tasks, after using the restroom and after handling raw meat products to prevent contaminating foods. I trained three staff members on when to wash hands during the inspection. The person in charge will train other staff members on this tomorrow. This is a repeat violation. |
|
|
|
Routine
|
2023-03-14
|
9320 Glacier HWY Juneau, AK 99801
|
|
Violation Items
| Inspector Comments |
Eggs are cooked to order. The menu contains a consumer advisory statement but does not include that items are "cooked to order" or the asterisks linking the food to the statement which warns customers of the risk. Please update your menu and email a copy to Becky.Fletcher@alaska.gov by March 24, 2023. |
|
| Inspector Comments |
Bacon, cooked the night prior, had a temperature of 60F. Too long of cooling times is a leading cause of foodborne illnesses. Staff voluntarily discarded the bacon. A batch was cooling and I worked with her on cooling strategies to include using an ice water bath, rotating the bacon to release heat and separating in to two containers so that the meat is not more than two inches thick. Please complete "Cooling Logs" for all foods that are cooked and then cooled. Please email them to Becky.Fletcher@alaska.gov each week beginning on March 20, 2023 until told to stop. |
|
| Inspector Comments |
I observed one employee washing dirty dishes, place them in the dishwasher and then proceed to put them away without washing hands. I observed another employee picking up a dropped item from the floor with hands and proceed to cook foods. Hands are to be washed when they become contaminated, such as when touching the face or arms, grabbing items from the ground, after handling dirty dishes, or changing tasks to prevent dirtying dishes or foods. Staff were trained to wash hands when contaminating them during the inspection. The person in charge stated they would remind other staff members of handwashing requirements as well. |
|
| Inspector Comments |
There is no Certified Food Protection Manager on staff. A CFPM establishes policies and procedures and trains staff on ways to prevent foodborne illnesses. Please visit the FSS webpage at: https://dec.alaska.gov/eh/fss/food/resources/cfpm-training/ to obtain information on training and trainers throughout the state. The following websites offer online Certified Food Protection Manager (CFPM) courses as well as an online proctored exam. • https://www.360training.com/learn2serve • https://www.servsafe.com/ServSafe-Manager • https://alwaysfoodsafe.com/ • https://aaafoodhandler.com/ • https://www.statefoodsafety.com/ • https://www.nrfsp.com/ Please email a copy of your current CFPM certificate or proof of registering for a course and/or exam to Becky.Fletcher@alaska.gov by April 14, 2023. |
|
| Inspector Comments |
Food worker staff employed for longer than 30 days do not have a valid Food Worker Card as required. Food worker cards demonstrate staff have basic knowledge with food handling and sanitation practices to prevent foodborne illnesses. Information on how to obtain a food worker card was provided at the time of inspection. Please visit https://dec.alaska.gov/eh/fss/food-worker-card/ to obtain training and to take the Food Worker Card test. For a Tagalog version of the test, please visit the Municipality of Anchorage's website at: https://www.muni.org/Departments/health/Admin/environment/FSS/pages/alternatefoodworkertesting.aspx Please email a copy of the current Food Worker Cards to Becky.Fletcher@alaska.gov by March 24, 2023. |
|
|
|
Follow-Up - Physical Recheck
|
2019-04-17
|
9320 Glacier HWY Juneau, AK 99801
|
|
Violation Items
| Inspector Comments |
Corn beef in the back refrigerator was observed at 47.1F. Person in charge stated that the corn beef had been cooked and cooled the previous day on 4/16/19. Potentially hazardous foods must be cooled from 135F to 70F within 2 hrs and from 70F to 41F within an additional 4hrs. Improperly cooled foods are susceptible to rapid toxin formation which can lead to foodborne illness if consumed. Person in charge voluntarily discarded the corn beef and agreed to train staff to cut the beef into smaller portions to help cool the food faster. Staff will continue to use cooling logs and monitor temperatures during the cooling process. |
|
|
|
Follow-Up - Physical Recheck
|
2019-03-29
|
9320 Glacier HWY Juneau, AK 99801
|
|
Violation Items
| Inspector Comments |
No violations |
|
|
Complaint - General
|
2019-03-14
|
9320 Glacier HWY Juneau, AK 99801
|
|
Violation Items
| Inspector Comments |
Potentially hazardous foods in the 3 door stainless steal refrigerator was observed at temperatures above 41F (Precooked noodles 44.1F, adobo sauce w/ chicken fat 46F, deli ham 46.1F, scrambled eggs 44.9F, chicken adobo 44.3F) PHFs held at cold holding temperatures above 41F are susceptible to rapid bacterial growth. Person in charge (PIC) voluntarily discarded all PHFs above 41F and contacted a repair company during the inspection. PIC agreed to post cooler temperature logs on refrigerator and train staff to use the logs daily to verify proper cold holding temperatures. |
|
| Inspector Comments |
Potentially hazardous foods previously cooked and cooled were observed in a small noncommercial refrigerator at cold holding temperature above 41F (Chicken Adobo bone-in 46.8F, bacon 44.6F, corn beef 42.9F, sausage links 44.7F, Pork Adobo 42.7F) All food items had been cooked the previous day and were cooling in deep containers. Cooling logs had not been kept for the previous month but all prior cooling logs showed improper cooling. All food items on logs showed cooked temp, temp after 1 hr and temp after 2 hrs. All food items at 2 hrs were recorded at 90F or above. If food is not properly cooled from 135F to 70F in 2 hrs and from 70F to 41F in an additional 4 hrs spore forming toxins can be produced during this time. Person in charge (PIC) voluntarily discarded all improperly cooled foods and agreed to retrain staff on proper cooling techniques including making smaller batches, using shallower pans with ice baths and keeping logs to show proper cooling. Cooling logs and cooling hot food information was provided to PIC. |
|
| Inspector Comments |
Person in charge (PIC) did not demonstrate a good understanding of the risks that contribute to foodborne illness. PIC was unsure of proper cold holding and hot holding temperatures as well as proper cooling techniques. PIC agreed to obtain a certified food protection manager certification and retrain staff on identifying risks that contribute to foodborne illness as well as proper food safety techniques. Cooler logs, cooling logs and cooling hot foods information was provided to PIC. |
|
| Inspector Comments |
Facility does not have a Certified Food Protection Manager (CFPM) on site as required per regulation. Having a CFPM on site to train staff on proper food safety techniques can reduce the contributing risk factors to foodborne illness. Person in charge (PIC) agreed to obtain a CFPM certification. Information regarding the next available CFPM course on 4/2/19 will be provided to PIC. Once certificate is obtained please email a copy to brandi.tolsma@alaska.gov |
|
| Inspector Comments |
Facility did not have copies of food worker cards on site as required per regulation. Please email copies of all food workers to brandi.tolsma@alaska.gov by 3/29/19. For any food workers who may not have a food worker card information can be found at https://dec.alaska.gov/eh/fss/food-worker-card/ |
|
|
|
Routine
|
2018-03-08
|
9320 Glacier HWY Juneau, AK 99801
|
|
Violation Items
| Inspector Comments |
No Certified Food Protection Manager (CFPM) on site. CFPM is needed for daily food operation knowledge and safety. Information on next CFPM class was given to the facility owner. |
|
| Inspector Comments |
The sanitizer in the wiping cloth bucket tested at above 200ppm chlorine. Sanitation residue can be toxic if levels are too high on food contact surfaces. Sanitizer bucket solution was corrected on site to 50ppm. |
|
|
