Zudy's Cafe LLC.

Company Details

Line of Business

72 Accommodation and Food Services

NAICS

722511 FULL-SERVICE RESTAURANTS

License Number	Type	Status	Issue Date	Date of renewal	Expiration date	Description
1004081	Business License	Active	2014-03-10	2023-10-20	2025-12-31	LOB: 72 - Accommodation and Food Services, NAICS: 722511 - FULL-SERVICE RESTAURANTS
2208245	Business License	Active	2024-12-20	-	2026-12-31	LOB: 72 - Accommodation and Food Services, NAICS: 722511 - FULL-SERVICE RESTAURANTS

Inspection Type

Most Recent Inspection

Address

Follow-Up - LOC

2024-12-26

501 Railway AVE Seward, AK 99664

Violation Items

Inspector Comments

No violations

Routine

2024-04-03

501 Railway AVE Seward, AK 99664

Violation Items

Inspector Comments	This facility has no Certified Food Protection Manager (CFPM)on staff. Having a CFPM involved in the daily operation of the facility will ensure that staff are being trained and are operating the facility in compliance with DEC regulations. Manager is currently training and has a test scheduled for 4/12. They will send a copy to lizz.giver@alaska.gov once completed.

Inspector Comments	Potentially hazardous foods were observed being held in a fridge unit above 41F. Holding potentially hazardous foods below 41F will inhibit the growth of pathogens. Manager moved foods to a fridge that is holding below 41F. They had a fridge repair man fix the fridge while we were still on site.

Routine

2018-05-24

501 Railway AVE Seward, AK 99664

Violation Items

Inspector Comments	There is no reminder and/or disclosure available on the menu informing the consumer that the food contains raw or undercooked ingredients. A consumer advisory consists of 1) a disclosure and 2) a reminder placed on the selection information that consumers read to make their order selections. Owner will add the consumer advisory to her chalkboard menu by the end of the day and on her take-away menu next time she reprints them.

Inspector Comments	Food in two refrigerators were observed holding at temperatures above 41F. The rate of bacterial growth and possible toxin production can be greatly reduced when foods are held at temperatures of less than 41F. Employees discarded time/temperature abused food items. The temperature was turned down on both refrigerators and employees would monitor the temperature to ensure all food was held at 41F or below. Employees and I also calibrated the thermometer and adjusted it so that the reading was accurate. Owner and I discussed that a refrigeration log might be a good idea for the facility. The digital thermometer that was being used was not accurate. We discussed taking internal temperatures of food items would give a more accurate account of what food was holding at in the unit. Owner would monitor the refrigerators to ensure food was always kept below 41F.

Date of last update: 02 Feb 2025