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99654
Lei's Poke Stop 3 LLC

Lei's Poke Stop 3 LLC

Contents

1. Company Details
2. Activities (2)
3. Officers (3)
4. Branches (0)
5. Unique Entity ID (0)
6. CIK Data (0)
7. CAGE Data (0)
8. LEI Data (0)
9. Form 5500 (0)
10. Business Licenses (1)
11. Professional Licenses (0)
12. USAspending Awards (0)
13. Trademarks (0)
14. Lobbyist Registrations (0)
15. Election Contributions (0)
16. Inspections (1)
17. OSHA's Inspections within Industry (0)
18. Reviews (0)
19. Related Companies by Officers (11)
20. Related Companies by Addresses (0)

Company Details

Name:	Lei's Poke Stop 3 LLC
Jurisdiction:	Alaska
Legal type:	Limited Liability Company
Status:	Good Standing
Date of registration:	17 Mar 2021 (4 years ago)
Entity Number:	10158324
ZIP code:	99654
County:	Matanuska Susitna
Place of Formation:	ALASKA
Address:	1771 E PARKS HIGHWAY #1A, WASILLA, AK 99654
Mailing Address:	1142 NORTH MULDOON ROAD #115, ANCHORAGE, AK 99504

Activity

Line of Business

72 Accommodation and Food Services

NAICS

722513 LIMITED-SERVICE RESTAURANTS

Officers

Name	Role
Natasha N. Kahele	Manager
Kahele Investments LLC	Member
Vellum Registered Agent Inc.	Registered Agent

Business Licenses

License Number	Type	Status	Issue Date	Date of renewal	Expiration date	Description
2127294	Business License	Active	2021-03-17	2024-10-22	2026-12-31	LOB: 72 - Accommodation and Food Services, NAICS: 722513 - LIMITED-SERVICE RESTAURANTS

Inspections

Inspection Type

Most Recent Inspection

Address

Routine

2021-08-04

1771 E Palmer Wasilla HWY # 1A Wasilla, AK 99654

Violation Items

Inspector Comments	The rice in the rice cooker was observed at 110F. Foods must be held at 135F or higher during hot holding to prevent pathogenic bacterial growth that can cause foodborne illness. The person in charge informed that he took the rice off of the heat recently since the middle of the pot was becoming mushy. The rice was cooked three hours prior. He turned the heat back up on the rice and agreed to use a thermometer to accurately measure temperatures and ensure foods that are hot held are kept above 135F. They will also consider using time as a control on the rice if consistency is an issue.

Inspector Comments	The sanitizer compartment of the three-compartment sink was measured at 200+ppm chlorine. Food contact surfaces must be sanitized with 50-100ppm chlorine to properly prevent bacterial growth which can lead to foodborne illness. The person in charge immediately remade the compartment to 75ppm and agreed to use chlorine test strips each time sanitizer is made moving forward.

Date of last update: 24 Jan 2025

Sources: State of Alaska - Department of Commerce, Community, and Economic Development