| Name: | Black Bear Coffee House, LLC |
| Jurisdiction: | Alaska |
| Legal type: | Limited Liability Company |
| Status: | Good Standing |
| Date of registration: | 10 May 2011 (14 years ago) |
| Entity Number: | 135120 |
| ZIP code: | 99755 |
| County: | Denali |
| Place of Formation: | ALASKA |
| Address: | 238.5 PARKS HWY, DENALI NATIONAL PARK, AK 99755 |
| Mailing Address: | PO BOX 237, DENALI NATIONAL PARK, AK 99755 |
Line of Business
72 Accommodation and Food ServicesNAICS
722513 LIMITED-SERVICE RESTAURANTS| Name | Role |
|---|---|
| Adam R Stout | Member |
| Rebecca L Klauss | Member |
| Adam Ray Stout | Registered Agent |
| License Number | Type | Status | Issue Date | Date of renewal | Expiration date | Description |
|---|---|---|---|---|---|---|
| 2103255 | Business License | Active | 2020-04-21 | 2024-02-06 | 2025-12-31 | LOB: 72 - Accommodation and Food Services, NAICS: 722513 - LIMITED-SERVICE RESTAURANTS |
| Inspection Type | Most Recent Inspection | Address | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Routine | 2024-06-18 | Mile 238.5 Parks HWY Denali National Park, AK 99755 | |||||||||||||||||
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| Inspector Comments | The menu has not been updated since the previous inspection. The consumer advisory states "it is our responsibility to let you know that consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of food borne illness" though this does not denote which items may contain undercooked foods. |
| Inspector Comments | PIC stated dishwasher is a heat dish washer, looking at the dish washer there is no sanitizing agent. When run the dishwasher hit a temp of 140, this is below the 160 needed for santization. if these items do not hit temp sanitization does not occur which can lead to food borne illness. In the short term the dish washer will be used, and dishes removed and dipped in Quat ammonia sanitizing solution and left to air dry. long term the machine should be worked on to make sure it is hitting the temp required. |
| Inspector Comments | front display with chia seeds, chiken curry and pre-made sandwhiches observed at 45. This can lead to the growth of food borne illness. These sandwhiches were recently added to this display, but chia seeds have been sitting for a little bit. Had staff cycle these out into a cooler fridge and reminded them that when its slower this display unit has a pull down to help keep temp. Long term I have added a temp log to check throughout the day. |
Violation Items
| Inspector Comments | The menu was observed with the following reminder messege, "It is our responsibility to let you know that consuming raw or undercooked meat, poultry, seafood, or eggs, may increase your risk of foodborne illness", but was missing the disclosure of which food products may be undercooked. It is important that operators disclose to consumers which undercooked food items may increase the risk of foodborne illness. The person in charge agreed to add the disclosure to the menu within 45 days and email a photo to delaney.vinson@alaska.gov. |
| Inspector Comments | Chia pudding from the grab-and-go cold holding unit was observed at temperatures between 45-46 degrees. A ham and cheddar sandwich from the same cold holding unit was observed at 43.5 degrees. It is important that potentially hazardous food is held at 41 degrees or below to prevent the growth of harmful bacteria that can lead to foodborne illness. The person in charge voluntarily discarded the ham sandwich and chia puddings and agreed to re-organize the grab-and-go cold holding unit so that cold air is distributed more efficiently over the products. |
| Inspector Comments | There was no Certified Food Protection Manager (CFPM) observed for the facilty. The operator of a food establishment must have at least one CFPM involved in the daily activites of the facility to reduce risk factor violations that may lead to foodborne illness. The person in charge stated that they are in the process of getting certified but have had trouble getting registered for the course. They agreed to email the CFPM certificate to delaney.vinson@alaska.gov within 45 days. |
Violation Items
| Inspector Comments | Vegetable soup was observed at 122F in the hold holding unit. PIC stated soup had been hot holding for approximately 1 hour. Foods that are hot holding must be kept at 135F or higher to reduce bacteria growth. PIC reheated soup on stove and will ensure the hot holding unit maintains temperatures above 135F. |
| Inspector Comments | Sandwiches cold holding in grab n' go fridge was observed between 44F-48F. Incorrectly cold holding potentially hazardous foods will create a perfect environment for harmful bacteria. PIC voluntarily discarded sandwiches and agreed to turn up the fridge before cold holding more sandwiches. |
| Inspector Comments | Potatoes and gravy that were cooling from the night prior was observed above 41F. Foods must cool from 135F-70F in 2 hours and 70F-41F or below in 4 hours to reduce rate of harmful bacteria. PIC voluntarily discarded pototoes and gravy and will cool foods in uncovered shallow pans. |
| Inspector Comments | Certified food protection manager certification is expired. Person in charge (PIC) stated she will obtain a new one. Please send a copy to jennifer.sanders@alaska.gov |
Date of last update: 26 Jan 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
