| Name: | The Cave Wine Bar & Grille, LLC |
| Jurisdiction: | Alaska |
| Legal type: | Limited Liability Company |
| Status: | Good Standing |
| Date of registration: | 09 Oct 2012 (12 years ago) |
| Entity Number: | 10007789 |
| ZIP code: | 99737 |
| County: | Southeast Fairbanks |
| Place of Formation: | ALASKA |
| Address: | 266 RICHARDSON HIGHWAY, DELTA JUNCTION, AK 99737 |
| Mailing Address: | PO BOX 829, DELTA JUNCTION, AK 99737-0829 |
Line of Business
72 Accommodation and Food ServicesNAICS
722410 DRINKING PLACES (ALCOHOLIC BEVERAGES)| Name | Role |
|---|---|
| Gayle L Larson | Manager |
| Gayle L Larson | Member |
| Edward K Larson | Member |
| Edward K Larson | Registered Agent |
| License Number | Type | Status | Issue Date | Date of renewal | Expiration date | Description |
|---|---|---|---|---|---|---|
| 979793 | Business License | Active | 2012-10-09 | 2025-01-01 | 2026-12-31 | LOB: 72 - Accommodation and Food Services, NAICS: 722410 - DRINKING PLACES (ALCOHOLIC BEVERAGES) |
| Inspection Type | Most Recent Inspection | Address | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Routine | 2024-12-10 | 266 N Richardson HWY STE 6 Delta Junction, AK 99737 | |||||||||||||||||
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| Inspector Comments | Mechanical dishwasher was observed dispensing no sanitizing solution. If sanitizing solution is not being dispensed then sanitization is not occuring on dishes put through the machine. PIC will utilize a sink with sanitizer of 50-100 ppm chlorine, dip the dishes, and let them air dry. Went the machine is dispensing correctly, please take a picture of a test strip showing the correct PPM to holden.fleming@alaska.gov |
| Inspector Comments | one of the fridges in the kitchen was observed not holding temp, an ambient air reading of 50, and some PHF's being held in it to thaw. If items leave the temperature zone of 41 or below food borne illness can take root. The PIC moved the PHF's out of this fridge into one that was currently holding temp (as they were still below temp and frozen). When the fridge is corrected please take a picture of a thermometer inside reading at or below 41 degrees to holden.fleming@alaska.gov |
Violation Items
| Inspector Comments | The warewasher was still reading 0 PPM for chlorine sanitizer upon inspection. It is important for dishes to be sanitized to prevent contamination and bacterial growth on food contact surfaces. Please repair the unit and send a picture of the test strip reading between 50-100 PPM for chlorine sanitizer to shannon.jester@alaska.gov. |
Violation Items
| Inspector Comments | I observed food debris and metal shavings on the can opener. It is important to keep the surface clean to prevent contamination. Person in Charge (PIC) removed the can opener to the dish pit immediately so it could be cleaned and sanitized before next use. Cleaning the can opener will be part of the close down routine in the future. This is considered corrected on site. |
| Inspector Comments | I observed food debris in the microwave. I asked if it had been used during preparation and Person in Charge (PIC) replied negatively. It is important for food contact surfaces to be wiped out as needed and cleaned and sanitized daily to avoid contamination. PIC asked to have the microwave cleaned out and will ensure it is cleaned and sanitized at close of shift. This is considered corrected on site. |
| Inspector Comments | Upon testing, the dishwasher tested negative for both quat and chlorine. It is important for food contact surfaces to be chemically sanitized to avoid bacterial growth. Person in charge (PIC) said they would dip cleaned dishes in a sanitizing solution until the dishwasher could be repaired. Please send proof of repair to shannon.jester@alaska.gov. |
| Inspector Comments | I observed two spray bottles with chemicals that were unlabeled. It is important to have chemicals labeled correctly to avoid accidental poisoning. Person in charge (PIC) identified contents and labeled the bottles accordingly. This is considered corrected on site. |
Violation Items
| Inspector Comments | No violations |
Violation Items
| Inspector Comments | Burgers do not have an asterisk to link to the consumer advisory that is posted on the menu. Because burgers can be served undercooked, the consumer advisory must link to menu items that contain raw or undercooked meats to notify customers of the risks associated with it. PIC agreed to add asterisks and will send a copy of the menu to jennifer.sanders@alaska.gov after changes have been made. |
| Inspector Comments | Can opener was observed with debris on it. Because the can opener is considered a food contact surface, it must be washed, rinsed, and sanitized regularly. Person in charge (PIC) cleaned and sanitized the can opener and agreed to keep it cleaned and free of debris regularly. |
Violation Items
| Inspector Comments | Items om menu that were found not having consumer advisory warning linked were the raw oysters and burgers. Cooked to order is clearly written; however the footnote symbol linking to the advisory is missing. Also, the oysters are missing information that they are raw. Discussed with operator the importance of the link to advisory to ensure food is safe and the risk is clearly written. Correct within 10 days. Email EHO the corrected version by March 7, 2018. |
| Inspector Comments | Facility was not keeping tags for 90 days and operator agreed to keep tags on site in the future. Discussed the importance of keeping tags for 90 days in the case that they are needed for a trace back investigation from food borne illnesses or other shellfish illnesses or injury or death from consuming raw oysters. |
| Inspector Comments | Observed food worker touching shoes and face with bare hands after removing gloves, did not wash hands and went to put gloves on. EHO notified operator and had food worker discard food item, wash hands and replace gloves. Operator discussed with food worker the importance of washing hands before replacing gloves after touching shoes and face to reduce possible cross contamination that causes food borne illnesses. |
| Inspector Comments | EHO observed food worker removing gloves after handling raw chicken breaded chicken, not wash their hands and reach for new gloves at the salad prep line. EHO discussed with food worker the importance in washing hands and replacing gloves when switching task or preparing raw meat to ready to eat food. Discussed that cross contamination can occur and cause food borne illnesses. Discussed with operator and operator will further discuss importance of washing hands with food workers. |
Date of last update: 27 Jan 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
