Ingas Galley is a Limited Liability Company registed in Alaska. Founded in March 2011, with the entity number 133726, its principal address is 104 NORDIC DRIVE, PETERSBURG, AK 99833. The entity did not apply for any business licenses yet. Currently in Involuntarily Dissolved. Ingas Galley has 3 key officers and 2 shareholders.
| Legal Name: | Inga's Galley LLC |
| Entity Type: |
Limited Liability Company
Inga's Galley LLC is structured as a Limited Liability Company (LLC), a common business structure that offers its members limited liability protection, separating their personal assets from the company's debts and obligations. |
| Status: |
Involuntarily Dissolved
The 'Involuntarily Dissolved' status indicates that the state has forcibly terminated Inga's Galley LLC legal existence, usually due to failure to comply with specific legal requirements or obligations. This is a major red flag. |
| AK Formed Date: | 07 Mar 2011 (14 years ago) |
| Duration: | Perpetual |
| Entity Number: |
133726
The entity number, 133726, is a unique identifier assigned by the Alaska Department of Commerce, Community, and Economic Development to Inga's Galley LLC. This number can be used to verify the company's registration and access official records. |
| ZIP code: | 99833 |
| County: | Petersburg |
| Home State: | ALASKA |
| Entity Physical Address: | 104 NORDIC DRIVE, PETERSBURG, AK 99833 |
| Name | Role | Shares |
|---|---|---|
| Amyee Melissa Peeler | Registered Agent | - |
| Amyee Melissa Peeler | Previous Member | 100.00 |
| Amyee Peeler | Manager, Member | 100.00 |
| Inspection Type | Most Recent Inspection | Address | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Routine | 2023-07-24 | 104 N Nordic DR Petersburg, AK 99833 | |||||||||||||
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| Inspector Comments | Potatoes par-cooked more than 7 hours prior had temperatures between 73-91. Tofu cooked two hours prior had temperatures of 83-91F and yesterday's were at 47F. Starchy vegetables and tofu that are in the danger zone (41-135F) for too long are at an increased risk of developing pathogenic microbes and toxins that cannot be cooked out. The person in charge discarded tofu and potatoes. Please complete "Cooling Logs" for any food that is cooked and cooled and submit them each week to Becky.Fletcher@alaska.gov beginning on July 28, 2023. Please do this until requested otherwise. |
| Inspector Comments | One employee changed tasks from the register to food prep and put their gloves on without washing hands. This may contaminate the gloves and food. The individual took gloves off and washed their hands when I reminded them. The person in charge will train their staff on when and how to wash hands by July 25, 2023. In addition, the handwashing station had a container of water in it, making it difficult to wash hands. Handwash sinks are to be made available and easy to access so that proper handwashing can occur regularly. |
| Inspector Comments | I tested the wash cloth bucket and chlorine solution was at 25 ppm. Too low of a concentration will not effectively sanitize food contact surfaces. In addition, there were no test strips available to verify the sanitizer levels. The person in charge made the solution to 100 ppm. They have test strips to verify the levels and staff will use them when making the sanitizer solution. |
Violation Items
| Inspector Comments | No violations |
Violation Items
| Inspector Comments | Hamburgers, which will be cooked to order, on the menu did not contain the statement, "Cooked to order" or have an asterisk linking to a footnote stating that. The menu also did not contain the risk of foodborne illness statement. Staff will be verbally warned of the risks when ordering undercooked hamburgers until the menu is fixed. Please email a copy of the updated menu or a photo to Becky.Fletcher@alaska.gov by August 11, 2022. |
| Inspector Comments | The raw chicken skewers, made on 7/30, had an internal temperature of 48F. These were located on the bottom of the cold hold unit inside. Foods held above 41F for too long are at risk of pathogenic microbe growth and toxin formation. The owner voluntarily discarded food and turned down the cooler temperature. All other foods in the fridge were 41 or below. |
Date of last update: 10 Feb 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
