THE RUSTY COMPASS COFFEEHOUSE is a Business Name Registration registed in Alaska. Founded in January 2017, with the entity number 10049128, its principal address is 116 MAIN ST., HAINES, AK 99827. The main line of business of THE RUSTY COMPASS COFFEEHOUSE is Accommodation and Food Services, confirmed by an Active business license in SNACK AND NONALCOHOLIC BEVERAGE BARS. Currently in Expired Name. THE RUSTY COMPASS COFFEEHOUSE has 1 key officers.
| Legal Name: | THE RUSTY COMPASS COFFEEHOUSE |
| Entity Type: |
Business Name Registration
THE RUSTY COMPASS COFFEEHOUSE 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.
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| Status: |
Expired Name
"Expired Name" status means that the business name THE RUSTY COMPASS COFFEEHOUSE has expired, typically due to the failure to renew its registration. While the business might still exist, its name protection has lapsed. This could indicate administrative oversights or more serious issues. |
| AK Formed Date: | 14 Jan 2017 (8 years ago) |
| Expiration date: | 31 Dec 2021 |
| Entity Number: |
10049128
The entity number, 10049128, is a unique identifier assigned by the Alaska Department of Commerce, Community, and Economic Development to THE RUSTY COMPASS COFFEEHOUSE. This number can be used to verify the company's registration and access official records. |
| ZIP code: | 99827 |
| County: | Haines |
| Home State: | ALASKA |
| Entity Mailing Address: | PO BOX 887, 116 MAIN ST., HAINES, AK 99827-0887 |
| Entity Physical Address: | 116 MAIN ST., HAINES, AK 99827 |
Line of Business
72 Accommodation and Food ServicesNAICS
722515 SNACK AND NONALCOHOLIC BEVERAGE BARSThis U.S. industry comprises establishments primarily engaged in (1) preparing and/or serving a specialty snack, such as ice cream, frozen yogurt, cookies, or popcorn, or (2) serving nonalcoholic beverages, such as coffee, juices, or sodas for consumption on or near the premises. These establishments may carry and sell a combination of snack, nonalcoholic beverage, and other related products (e.g., coffee beans, mugs, coffee makers) but generally promote and sell a unique snack or nonalcoholic beverage. Learn more at the U.S. Census Bureau
| Name | Role |
|---|---|
| One Way Home, LLC | Owner |
| License Number | Type | Status | Issue Date | Date of renewal | Expiration date | Description |
|---|---|---|---|---|---|---|
| 1047633 | Business License | Active | 2017-01-14 | 2024-12-12 | 2026-12-31 | LOB: 72 - Accommodation and Food Services, NAICS: 722515 - SNACK AND NONALCOHOLIC BEVERAGE BARS |
| Inspection Type | Most Recent Inspection | Address | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Routine | 2024-05-16 | 116 Main ST Haines, AK 99827 | |||||||||||||
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| Inspector Comments | Staff began preparing a cold sandwich by grabbing bread and cheese with their bare hands. Because hands can be a major source of food contamination, bare-hand contact with ready-to-eat foods is not allowed. I discussed with staff the use of utensils, tongs or gloves and observed them doing so after that. They will train other staff to do so as well. |
Violation Items
| Inspector Comments | The can opener was observed with visible debris on it and its last use occurred about a week ago. Inadequately cleaned and sanitized equipment allows for microbe growth which may lead to foodborne illness. Staff washed and sanitized the can opener and were trained to wash it after use. |
| Inspector Comments | Moist wiping cloths stored in quaternary ammonium sanitizer solution tested at 150 ppm. Bottle instructions indicated 200-400 ppm for food contact surfaces. Inadequate sanitizer levels will not effectively reduce microbes and increase potential of foodborne illness. The sanitizer solution was remade to 400 ppm. Also, staff found their test strips and agreed to routinely test sanitizer solutions to reach 200-400 ppm. |
| Inspector Comments | The espresso machine stir spoons were observed stored in water at 59F. In use utensils stored between 41F and 135F are at ideal temperatures for microbe growth, which increases the risk of foodborne illness. Staff added ice to the water to reach a temperature of 41F or below. Staff were also trained and are to incorporate routine monitoring and addition of ice to maintain temperatures below 41F. |
Violation Items
| Inspector Comments | No violations |
Violation Items
| Inspector Comments | Potentially hazrdous food items including cream cheese and deli meats were observed in plastic containers in low prep cooler at temperatures between 51.0F-52.8F. Person in charge stated that these food items were on the counter on ice during the lunch rush from 11:00am to 3:00pm. Potentially hazardous foods (PHFs) must be cold held at 41F or below. Potentially hazardous foods that are held within the danger zone 41F-135F are susceptible to rapid bacterial growth. Person in charge voluntarily discarded the cream cheese and deli meat and agreed to use small amounts of food in metal containers, verify the ice is fully surrounding the food items and verify proper holding temperatures with a thermometer. |
| Inspector Comments | A plastic container with lid containing chorizo scrambled eggs was observed in prep cooler at 76.5F. Person in charge stated that the eggs were placed into refrigeration at 12:00pm. Potentially hazardous foods (PHFs) must be cooled from 135F to 70F within 2 hrs and then from 70F to 41F within an additional 4 hrs. Potentially hazardous foods that are improperly cooled are susceptible to rapid toxin formation. Person in charge voluntarily discard the chorizo eggs and agreed to cool PHFs in shallow metal pans and use ice if needed. A cooling log has been attached to this report. |
| Inspector Comments | Dish machine was observed to have a final chemical sanitizer concentration of 0ppm bleach. Food contact surface must be properly sanitized with 50ppm bleach per manufacturer's instructions. Improperly sanitized food contacted surfaces may harbor harmful bacteria that can be transferred to consumer. Person in charge agreed to have the dish machine repaired and use the 3 compartment sink with a bleach sanitizing solution to clean dishes. Please email verification of dish machine repair to brandi.tolsma@alaska.gov. |
Violation Items
| Inspector Comments | The cutting board was groved with knife slashes that had begun to turn black. These deep grooves can no longer be effectively cleaned and will support microbial growth. Please resurface or replace. Inform me when this is accomplished. |
Violation Items
| Inspector Comments | No violations |
Date of last update: 13 Feb 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
