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Pizza Express LLC

Contents

Company Details

Name: Pizza Express LLC
Jurisdiction: Alaska
Legal type: Limited Liability Company
Status: Good Standing
Date of registration: 08 Apr 2019 (6 years ago)
Entity Number: 10103715
ZIP code: 99835
County: Sitka
Place of Formation: ALASKA
Address: 1321 SAWMILL CR. RD., SUITE E,F, G, H & I, SITKA, AK 99835
Mailing Address: 1321 SAWMILL CR. RD., SUITE I, SITKA, AK 99835

Activity

Line of Business

72 Accommodation and Food Services

NAICS

722511 FULL-SERVICE RESTAURANTS

Officers

Name Role
Hector Barragan Member
Luis Acosta Member
Hector Barragan Registered Agent

Business Licenses

License Number Type Status Issue Date Date of renewal Expiration date Description
2086932 Business License Active 2019-05-07 2024-12-09 2026-12-31 LOB: 72 - Accommodation and Food Services, NAICS: 722511 - FULL-SERVICE RESTAURANTS

Inspections

Inspection Type Most Recent Inspection Address
Routine 2024-01-15 1321 Sawmill Creek RD STE 1 Sitka, AK 99835

Violation Items

Inspector Comments Observed the final rinse temperature of the mechanically heat sanitizing dishwasher to be 158F. Discussed dish surface temperature must reach at least 160F to kill germs. The owner stated it was running to temperature before I arrived for the inspection. The manager was able to contact Eco-Lab and adjust the heat booster of the dishwasher. After adjustments have been made the final sanitizing rinse temperature was observed to be 166F. Described to the manager ordering a temperature dishwasher tester or thermo-strips to verify if the final rinse cycle is at an adequate temperature. They stated they will order a thermometer reader device by the end of the inspection.
Routine 2023-02-06 1321 Sawmill Creek RD STE 1 Sitka, AK 99835

Violation Items

Inspector Comments Observed significant grease and soil on the blade of the table mounted can opener. The owner was a aware that this can contaminate food when used. The owner trained staff on properly cleaning and sanitizing food contact surfaces. The owner had a staff member immediately clean and sanitize the can opener blade.
Inspector Comments Observed the handwashing sink in the back was not supplied with a working hand soap dispenser. The owner stated it was out batteries. This resulted in staff washing their hands in the vegetable prep sink. I discussed that handwashing must be done in a sink dedicated to handwashing only to prevent cross contamination. The owner immediately was able to supply the sink with handsoap.
Follow-Up - Physical Recheck 2022-06-13 1321 Sawmill Creek RD STE 1 Sitka, AK 99835

Violation Items

Inspector Comments No violations
Follow-Up - LOC 2022-05-10 1321 Sawmill Creek RD STE 1 Sitka, AK 99835

Violation Items

Inspector Comments No violations
Follow-Up - LOC 2022-04-29 1321 Sawmill Creek RD STE 1 Sitka, AK 99835

Violation Items

Inspector Comments No violations
Follow-Up - Physical Recheck 2022-04-04 1321 Sawmill Creek RD STE 1 Sitka, AK 99835

Violation Items

Inspector Comments Owner explained to me that they were unable to register for a certified food protection manager certification (CFPMC) exam. They told me they will register for another exam with in the next month. The owner is very knowledgably about food safety and the prevention of food borne illness. I emailed owner five other programs that offer a CFPMC exam. I found that Jasmine Shaw is locally located at the University of Alaska campus in Sitka and can schedule a local in-person proctored CFPMC exam. Her contact info is 907-747-9440. Once CFPMC is obtained please email proof of certification to Alex.Carlson@Alaska.Gov
Routine 2022-03-01 1321 Sawmill Creek RD STE 1 Sitka, AK 99835

Violation Items

Inspector Comments No violations
Routine 2019-02-05 1321 Sawmill Creek RD STE 1 Sitka, AK 99835

Violation Items

Inspector Comments No violations
Routine 2019-01-31 1321 Sawmill Creek RD STE 1 Sitka, AK 99835

Violation Items

Inspector Comments Proper cooling prevents the growth of pathogens that may cause illness. Three trays of cooked meats had been stored in a glass door cooler overnight and were at an unsafe temperature at 2 PM the next afternoon (chicken @ 46 F, pork @ 44 F, Ground beef @ 44 F. These were discarded. For a long term solution use a more robust cooling unit to improve cooling capacity.

Date of last update: 25 Jan 2025

Sources: State of Alaska - Department of Commerce, Community, and Economic Development