The Arkansas Department of Health regulates the sale of food at establishments that include restaurants, bars, day cares, schools, grocery stores, convenience stores, bed and breakfast facilities, hotels/motels, mobile units and concession stands. Inspections are made unannounced by environmental health specialists.
Electronic copies of retail food inspection reports are available on the Arkansas Food Inspection Portal. To access the portal, visit the food protection page on the Arkansas Department of Health website at www.healthy.arkansas.gov.
Here are recent reports:
EL PARIAN MEXICAN RESTAURANT, 2504 W. 28th Ave. Date of follow-up inspection Dec. 9. Observed single use containers being reused to store food in. Single use containers may not be reused. Observed trash cans containing food residue being stored uncovered when not in continuous use. Trash cans containing food residue should be kept covered when not in continuous use. Observed a build up of residue on the ceilings near the vents in the kitchen. Clean the physical facilities as often as necessary to keep them clean. Beans made at 10 a.m. have cooled to 49 degrees F. Beans should be 41 degrees F or below by 4 p.m.
EL PARIAN MEXICAN RESTAURANT, 2504 W. 28th Ave. Date of inspection Dec. 4. At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed a bottle of soap and a wiping cloth in the hand washing sink in the ware washing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use, and do not use for purposes other than handwashing. The bottle of soap and wiping cloth were moved during the inspection. Observed several containers of food in the prep coolers in the cooking area not covered. Except during cooling, food shall be stored in packages, covered containers, or wrappers. Chlorine solution is measuring 0ppm in the automatic dishwasher at the end of the cycle. A chlorine solution shall measure 50-100 mg/L at a temperature of 75°F-100°F. Beans (44 degrees F) in the walk in cooler were improperly cooled. Foods shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a maximum of 6 hours cooling. Manager stated that the beans were made yesterday and cooled in the walk in cooler. A lid with condensation was observed on the beans during the inspection. Inspector spoke with the manager about how to safely cool foods. Guacamole (45 degrees F) in the prep cooler by the warmer is out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept cold at a temperature of 41.0°F or below, as measured by an internal probe thermometer, to limit bacterial growth. Observed containers of beef and chicken being thawed on a shelf in the dish storage area. Time/Temperature Control for Safety (TCS) Food shall be thawed (A) Under refrigeration that maintains the FOOD temperature at 41°F or less, (B) Completely submerged under running water 70°F or less with enough velocity to float off loose particles down the drain and maintains the food below 41°F, or (C) as part of the cooking process. Beef and chicken were moved to be cooked during the inspection. Observed single use containers being reused to store food in. Single use containers may not be reused. Observed trash cans containing food residue being stored uncovered when not in continuous use. Trash cans containing food residue should be kept covered when not in continuous use. Observed a build up of residue on the ceilings near the vents in the kitchen. Clean the physical facilities as often as necessary to keep them clean.
EAGLE GAS AND DELI, 201 S. Edline, Altheimer. Date of follow-up inspection Dec. 9. At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. All violations corrected during time of follow-up inspection.
EAGLE GAS AND DELI, 201 S. Edline, Altheimer. Date of inspection Nov. 21. At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed no hot water in establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the RETAIL FOOD ESTABLISHMENT.
CHICKEN HOUSE, 106 N 1st St., Wabbaseka. Date of inspection Dec. 9. At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observation: Observed an accumulation of food debris on counter top. Corrective Action: Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observation: Observed a build of grease on stove. Corrective Action: Clean the physical facilities as often as necessary to keep them clean.
WHITE HALL FRESH MARKET LLC, 6715 Sheridan Road. Date of inspection Dec. 10. Observed a package of soap and a brush in the hand washing sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use, and do not use for purposes other than handwashing. The soap and the brush were moved from the hand washing sink during the inspection.
SYLVIA’S PIZZERIA, 6715 Sheridan Road, Ste. C. Date of inspection Dec. 10. Diced onions (51 degree F) and diced tomatoes (48 degrees F) in the prep cooler across from the grill area and chicken (48 degrees F) in the top pizza prep cooler is out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept cold at a temperature of 41.0°F or below, as measured by an internal probe thermometer, to limit bacterial growth.
RICE FIRST CLASS CATERING – RESTAURANT, 5535 Sulphur Springs Road. Date of inspection Dec. 10. Observed no date marking. Food prepared and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded for a maximum of 7 days. Date marking was placed during time of inspection. Observation: Observed an accumulation of food debris. Corrective Action: Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
LEON’S CATFISH & SHRIMP – 3801 Camden Road, Ste. 18. Date of inspection Dec. 10. Observed freezers crease in need of repair.
KIBB’S BBQ 2, 1400 S. Blake St. Date of inspection Dec. 10. At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed no date marking on food in cooler. Food prepared and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded for a maximum of 7 days. Observation: Observed counter top unclean and needs to be cleaned. Corrective Action: Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observation: Observed missing floor tiles in establishment. Corrective Action: The PHYSICAL FACILITIES shall be maintained in good repair. Observation: Observed floors unclean and needs to be cleaned. Corrective Action: Clean the physical facilities as often as necessary to keep them clean.
CHILANGOS TAQUERIA mobile, 6100 Bullock St., White Hall. Date of inspection Dec. 10. At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed food that employee said was prepared more than 24 hours ago not date marked. Food prepared and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded for a maximum of 7 days. Food prepared more than 24 hours ago was date marked during the inspection.
WENDY’S, 2910 Pines Mall Drive. Date of inspection Dec. 11. Strawberry syrup (49 degrees F) in the prep cooler is out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept cold at a temperature of 41.0°F or below, as measured by an internal probe thermometer, to limit bacterial growth. Observed trash cans containing food residue in the kitchen being stored uncovered when not in continuous use. Trash cans containing food residue should be kept covered when not in continuous use.
Dining and Cooking