BUN ON THE RUN is a Business Name Registration registed in Alaska. Founded in January 2024, with the entity number 10258105, its principal address is 3434 COLLEGE RD., FAIRBANKS, AK 99709. The main line of business of BUN ON THE RUN is Accommodation and Food Services, confirmed by an Active business license in LIMITED-SERVICE RESTAURANTS. Currently in Active Name, BUN ON THE RUN has been operating for a year. BUN ON THE RUN has 1 key officers.
| Legal Name: | BUN ON THE RUN |
| Entity Type: |
Business Name Registration
BUN ON THE RUN is operating under a Business Name Registration, also known as a "doing business as" (DBA) name or an assumed name. This registration allows an individual or business entity to operate and conduct business under a name different from their legal or registered name. A Business Name Registration does not create a separate legal entity. It's primarily for informational purposes and allows the public to identify the individual or entity behind the assumed name.
|
| Status: |
Active Name
"Active Name" status means that the name BUN ON THE RUN is registered and protected. While it's a positive sign, it doesn't necessarily indicate active operations. This designation simply indicates that no other entity can register or use the exact same name within the state at this time. |
| AK Formed Date: | 26 Jan 2024 (a year ago) |
| Expiration date: | 31 Dec 2028 |
| Entity Number: |
10258105
The entity number, 10258105, is a unique identifier assigned by the Alaska Department of Commerce, Community, and Economic Development to BUN ON THE RUN. This number can be used to verify the company's registration and access official records. |
| ZIP code: | 99709 |
| County: | Fairbanks North Star |
| Home State: | ALASKA |
| Entity Physical Address: | 3434 COLLEGE RD., FAIRBANKS, AK 99709 |
| Entity Mailing Address: | PO BOX 81934, FAIRBANKS, AK 99708 |
Line of Business
72 Accommodation and Food ServicesNAICS
722513 LIMITED-SERVICE RESTAURANTSThis U.S. industry comprises establishments primarily engaged in providing food services (except snack and nonalcoholic beverage bars) where patrons generally order or select items and pay before eating. Food and drink may be consumed on premises, taken out, or delivered to the customer's location. Some establishments in this industry may provide these food services in combination with selling alcoholic beverages. Learn more at the U.S. Census Bureau
| Name | Role |
|---|---|
| Mad Batter Confections, LLC | Owner |
| License Number | Type | Status | Issue Date | Date of renewal | Expiration date | Description |
|---|---|---|---|---|---|---|
| 1002982 | Business License | Active | 2014-03-24 | 2024-01-26 | 2025-12-31 | LOB: 72 - Accommodation and Food Services, NAICS: 722513 - LIMITED-SERVICE RESTAURANTS |
| Inspection Type | Most Recent Inspection | Address | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Routine | 2022-07-13 | 3434 College RD Fairbanks, AK 99706 | |||||||||
|
|||||||||||
| Inspector Comments | Baked goods were observed stored on the top shelf of a refrigerator that was observed at 52F. Most baked goods are non-hazardous but the carrot cake present had cream cheese frosting. It is important that potentially hazardous foods are cold held at 41F or below to prevent the growth of hazardous bacteria. The same fridge was observed holding at 41F on the bottom shelf so the potentially hazardous foods were moved to the lower shelves. The person in charge agreed to keep the potentially hazardous foods on the colder shelves and to monitor the temperature of the fridge to ensure foods are held at a safe temperature. |
| Inspector Comments | Quiche was observed held at room temperature without a labeled discard time. The person in charge informed us that it is brought out to room temperature at 6:30 AM and it is returned to the refrigerator by 9:00 AM. It is important that foods held using only time as a control are labeled with a discard time that is four hours past its removal from cold holding in order to ensure that it does not become temperature abused and begin to grow hazardous bacteria. The person in charge agreed to implement a time as a control labeling system that lists the required discard time of the quiche in accordance with the attached guidelines and send a picture of the implemented process to allison.brooking@alaska.gov by 7/20/2022. |
Violation Items
| Inspector Comments | No violations |
Date of last update: 28 Feb 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
