| Name: | Alaska's Best Seafood LLC |
| Jurisdiction: | Alaska |
| Legal type: | Limited Liability Company |
| Status: | Good Standing |
| Date of registration: | 18 Feb 2015 (10 years ago) |
| Entity Number: | 10027150 |
| ZIP code: | 99576 |
| County: | Dillingham |
| Place of Formation: | ALASKA |
| Address: | 638 AIRPORT RD, DILLINGHAM, AK 99576 |
| Mailing Address: | P.O. BOX 542, DILLINGHAM, AK 99576 |
Line of Business
31-33 ManufacturingNAICS
311710 SEAFOOD PRODUCT PREPARATION AND PACKAGING| Name | Role |
|---|---|
| Gerald Ball | Member |
| Gerald Ball | Registered Agent |
| Gerald Ball | Manager |
| License Number | Type | Status | Issue Date | Date of renewal | Expiration date | Description |
|---|---|---|---|---|---|---|
| 1018383 | Business License | Active | 2015-03-18 | 2024-11-18 | 2026-12-31 | LOB: 31-33 - Manufacturing, NAICS: 311710 - SEAFOOD PRODUCT PREPARATION AND PACKAGING |
| Inspection Type | Most Recent Inspection | Address | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Follow-Up - LOC | 2024-07-02 | 123 Ekuk Beach RD Ekuk, AK 99576 | |||||||||||||
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| Inspector Comments | No violations |
Violation Items
| Inspector Comments | Person in charge did not have a CFPM certificate available to be shown to EHO at the time of the inspection. The FF-5 permit requires that a Certified Food Protection Manager is employed and that a copy of the certificate is available to be reviewed at the time of inspection. Person in charge will send a copy of the CFPM certificate to EHO before the next fishing season in 2024. |
| Inspector Comments | There is no hand sink in the kitchen area and staff were observed to wash hands in the bathroom down the hall from the kitchen. Food establishments are required to have a designated hand wash sink in the food preparation area to support frequent hand washing when handling food. Facility has a hand sink available on site to install in the kitchen and will ensure that the hand sink is installed and working before the next fishing season in 2024. |
| Inspector Comments | Chicken stock that was cooling in the fridge over 12 hours was 47.7F. Potentially hazardous foods need to be cooled to below 41F within 6 hours to prevent bacterial growth and contamination. Person in charge disposed of the chicken stock. Person in charge for the future will monitor the temperatures of cooling foods during the first 6 hours and will use more effective cooling methods like using shallow, pre-chilled pans, stirring with ice paddles, utilizing an ice bath, or for soups using half the water in the batch while cooking and adding the rest of the water by ice cubes after cooking. |
Date of last update: 28 Jan 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
