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Routine
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2024-06-06
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642 S Alaska ST Palmer, AK 99645
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2022-11-10
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642 S Alaska ST Palmer, AK 99645
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Violation Items
| Inspector Comments |
No violations |
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Routine
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2021-06-24
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642 S Alaska ST Palmer, AK 99645
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Violation Items
| Inspector Comments |
Cooked chicken in back prep cooler had a temperature of 45.6F and was cooked the previous day (6/23/2021). Potentially hazardous food items that are not cooled properly can be cause for foodborne illnesses. Person-In-Charge (PIC) discarded chicken items that were not at 40F or below. PIC will train employees of properly cooling methods and check temperatures before placing them in the prep cooler. |
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Routine
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2019-10-15
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642 S Alaska ST Palmer, AK 99645
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Violation Items
| Inspector Comments |
Quiches cooked this morning at approximately 8 a.m. were observed at 66F and 60F. Potentially hazardous foods must cool from 135-70F in two hours and from 70-41F in an additional four hours. At this rate the quiches would likely not reach 41F in the allotted six total hours. The quiches were wrapped in plastic and there was significant condensate visible on the inside of the plastic wrap. The person in charge immediately removed the plastic wrap and moved the quiches to the coldest refrigerator to ensure they would quickly cool to 41F or lower. Moving forward, staff will use a similar log for cooling quiches as they use for soups to ensure they cool to the referenced required parameters. This log will be filled out for the following weeks and forwarded to the Department so ensure the issue has been corrected. |
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Routine
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2018-09-11
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642 S Alaska ST Palmer, AK 99645
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Violation Items
| Inspector Comments |
A greek quiche in the front prep table that had been cooling since 2:00am on 9/11 was observed at 46.7F at 2:15pm. Excessive time for cooling potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. PIC voluntarily discarded the quiche and agreed to verify the cooling process with the night bakers and possibly cool using the freezer to ensure quiches are being properly cooled during the night while no one is on site. |
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| Inspector Comments |
The dish machine chemical sanitizing was at 0ppm. Food that comes into contact with surfaces that are not properly cleaned and sanitized are liable to contamination. The person-in-charge (PIC) will continue to wash and rinse in the dish machine then set up the third compartment sink to hand sanitize dishes until the new dish machine can be installed. All dishes that were already washed today will be properly sanitized before use. PIC will notify DEC-Wasilla office when new dish machine has been installed. PIC agreed to check the sanitizer every morning to ensure proper concentration of 50ppm-100ppm. |
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