| Name: | ANGLERS LODGE, LLC |
| Jurisdiction: | Alaska |
| Legal type: | Limited Liability Company |
| Status: | Good Standing |
| Date of registration: | 03 Nov 2015 (9 years ago) |
| Entity Number: | 10033162 |
| ZIP code: | 99672 |
| County: | Kenai Peninsula |
| Place of Formation: | ALASKA |
| Address: | 36020 STEPHENS DRIVE, STERLING, AK 99672 |
| Mailing Address: | PO BOX 508, STERLING , AK 99672 |
Line of Business
72 Accommodation and Food ServicesNAICS
721214 RECREATIONAL AND VACATION CAMPS (EXCEPT CAMPGROUNDS)| Name | Role |
|---|---|
| Mark Burner | Member |
| Julie Burner | Member |
| Mark Plumb | Registered Agent |
| Type | Company Name | Company Number | State |
|---|---|---|---|
| Headquarter of | ANGLERS LODGE, LLC, COLORADO | 20228170475 | COLORADO |
| License Number | Type | Status | Issue Date | Date of renewal | Expiration date | Description |
|---|---|---|---|---|---|---|
| 1029780 | Business License | Active | 2015-12-28 | 2022-12-15 | 2024-12-31 | LOB: 72 - Accommodation and Food Services, NAICS: 721214 - RECREATIONAL AND VACATION CAMPS (EXCEPT CAMPGROUNDS) |
| Inspection Type | Most Recent Inspection | Address | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Routine | 2024-08-30 | 36020 Stephens DR Sterling, AK 99672 | |||||||||
|
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| Inspector Comments | No violations |
Violation Items
| Inspector Comments | Rice & Vegetable soup, cooling from the previous night, was observed at a temperature of 45F indicating it had not been cooled properly. An excessive time for cooling potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. When cooling meat, soup, sauces and gravy, you can use shallow 2-inch metal pans, an ice bath, ice wand, or put the item in the freezer. For shallow pan cooling quickly put the hot food in shallow metal pans that are wide with low sides and no more than 2 inches deep. Cooling should go as follows: Go from 135°F to 70°F within 2 hours, then from 70°F to 41°F in 4 additional hours. Cool as fast as possible to below 41º F. Do not cover the food until it has cooled to 41º F in the refrigerator. Chef immediately discarded food and he and I discussed their cooling method and he will make sure all staff are aware of the proper cooling parameters. He will make sure that shallow containers are used, especially for thick dense food items, like the vegetable rice soup. Food should remain uncovered until completely cooled to 41F or below. |
Violation Items
| Inspector Comments | No violations |
Violation Items
| Inspector Comments | There is no reminder and/or disclosure available at the point of selection to the consumer informing them 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. Head chef will make sure a consumer advisory is posted by the end of the week and will email a photo of it to heidi.isernhagen@alaska.gov. |
| Inspector Comments | Two items in the refrigerator cooling from the previous day were observed to have not met the proper cooling parameters. An excessive time for cooling potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. When cooling meat, soup, sauces and gravy, you can use shallow 2-inch metal pans, an ice bath, ice wand, or put the item in the freezer. For shallow pan cooling quickly put the hot food in shallow metal pans that are wide with low sides and no more than 2 inches deep. Cooling should go as follows: Go from 135°F to 70°F within 2 hours, then from 70°F to 41°F in 4 additional hours. Cool as fast as possible to below 41º F. Do not cover the food until it has cooled to 41º F in the refrigerator. Head Chef immediately discarded food items. We discussed proper cooling methods and I am attaching a handout on cooling to this inspection. He will make sure all staff members are aware of the proper cooling procedures, including not completely covering a cooling food item until it reaches 41F or below. |
Date of last update: 04 Feb 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
