| Name: | PROSPECTORS HISTORIC PIZZERIA & ALE HOUSE |
| Jurisdiction: | Alaska |
| Legal type: | Business Name Registration |
| Status: | Active Name |
| Date of registration: | 11 Mar 2017 (8 years ago) |
| Expiration date: | 31 Dec 2026 |
| Entity Number: | 10053569 |
| ZIP code: | 99755 |
| County: | Denali |
| Place of Formation: | ALASKA |
| Address: | MILE 238.6 PARKS HWY, DENALI PARK, AK 99755 |
| Mailing Address: | 645 W 3RD AVE, ANCHORAGE, AK 99501 |
Line of Business
72 Accommodation and Food ServicesNAICS
722511 FULL-SERVICE RESTAURANTS| Name | Role |
|---|---|
| Denali Hospitality Group, Inc. | Owner |
| License Number | Type | Status | Issue Date | Date of renewal | Expiration date | Description |
|---|---|---|---|---|---|---|
| 1050655 | Business License | Active | 2017-03-11 | 2022-10-12 | 2024-12-31 | LOB: 72 - Accommodation and Food Services, NAICS: 722511 - FULL-SERVICE RESTAURANTS |
| Inspection Type | Most Recent Inspection | Address | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Follow-Up - Physical Recheck | 2024-08-09 | 2389 Parks HWY STE 200 Denali National Park, AK 99755 | |||||||||||||||||
|
|||||||||||||||||||
| Inspector Comments | I observed temperatures in the danger zone in two prep coolers. It is important to keep foods at or below 41 degrees F to deter bacterial growth. Food containers were sitting on ice. Person in charge (PIC) added ice so containers were surrounded with ice. Maintenance will be called. Please send a copy of completed work order to shannon.jester@alaska.gov. |
Violation Items
| Inspector Comments | When checking the temperature of the hot holding cabinet, I observed temperatures below 135 degrees F. It is important foods be kept at or above 135 degrees F to reduce bacterial growth. Person in charge (PIC) stated he would turn up the temperature on the hot hold box and reheat everything stored there to 165 degrees F before being returned to hot holding. |
| Inspector Comments | I observed the temperatures on the pizza, fry, sauté, and garnish stations to be above 41 degrees F. It is important to keep potentially hazardous foods (PHF) at or below 41 degrees F to deter bacterial growth. Person in charge immediately acted to put upper prep area items on ice to help reduce temperatures. Ice will be changed every two hours or whenever ice is melted. |
Violation Items
| Inspector Comments | There was some expired employee Food Workers Card (FWC) at the time of inspection. It's important that FWCs are up-to-date to promote safe food handling practices in the facility. The Person in Charge (PIC) agreed to email updated FWCs to haley.evans@alaska.gov by 6/28/22. |
| Inspector Comments | The sauté line prep cooler had cheese and pepperoni that was observed at 67 F. The Person in Charge (PIC) informed me that these items had just been stocked. It's important that foods are held at an internal temperature of 41 F or below to prevent the growth of bacteria. This was corrected on site and the PIC put these foods over ice. Please send a copy of the invoice for the cooler repair to haley.evans@alaska.gov by 6/28/22. |
| Inspector Comments | The dishwasher wasn't detecting bleach in the sanitizer at the time of the inspection. It's important that sanitizers are at a pH that yields sanitation to rid food contact surfaces of harmful bacteria. The person in charge (PIC) agreed to use the 3-compartment sink for sanitizing dishes until the dishwasher is fixed. Please send a copy of the invoice for the fixed dishwasher by 6/28/22 to haley.evans@alaska.gov. |
| Inspector Comments | The handwashing sink by the dish pit was observed with a lemon it. It's important that handwashing sinks are used exclusively for handwashing to prevent cross contamination. This was corrected on site and the PIC removed the lemon from the sink. The PIC agreed to train employees to use the handwashing sink for handwashing only. |
Violation Items
| Inspector Comments | The handwashing sink in the bar was observed with paper towels sitting under a counter. It is important that paper towels are stored in a dispenser to prevent staff from drying hands on unsanitary surfaces which can lead to the cross contamination of germs that cause foodborne illness. The person in charge agreed to install a paper towel dispenser. |
Violation Items
| Inspector Comments | Quat sanitizer buckets were observed above 400ppm. Sanitizer solution above 400ppm can leave a chemical residue that could potentially be harmful if consumed. Person in charge (PIC) added water to all sanitizer buckets and will contact Ecolab so that quat dispenses between 200-400ppm. |
Date of last update: 24 Jan 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
