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.
The following are the results of food safety inspections conducted by the Jefferson County Health Unit:
ROYAL GOURMET DELI LLC, 2122 S. Blake St. Date of inspection into complaint Oct. 6. No violations observed during time of inspection.
E-Z MART, 5401 Dollarway Road. Date of inspection Oct. 2. Observation: Facility lacks test strips. Corrective Action: Test strips must be available and used to test the strength of chemical sanitizing solutions.
Independent reporting for Pine Bluff & Jefferson County since 1879.
HOMETOWN NUTRITION, 7000 Jefferson Parkway, White Hall. Date of inspection Oct. 2. Cherries (48 degrees F) in small refrigerator are 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. Contents of small refrigerator were moved to back refrigerator during inspection. No thermometer observed in small refrigerator in the front or back refrigerator. Ambient air and water temperature measuring devices shall be easily readable and accurate to ±3°F in the intended range of use. Observed dishes being dried on a cloth on a shelf in the dry storage area. After cleaning and sanitizing, equipment and utensils shall be air dried and may not be cloth dried.
LITTLE FIREHOUSE DAYCARE, 2911 W. 13th Ave. Date of inspection Oct. 1. Observation: Observed refrigerator out of temperature 53 degrees. Corrective Action: 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. Food was removed from refrigerator during time of inspection.
JULIE’S COUNTRY STORE, 214 E. Main St., Sherrill. Date of inspection Sept. 30. Observed paper cups stored directly on the floor. Items must be stored to prevent contamination. Shall be least inches above the floor. Must use single service items in accordance to regulations. NC Observation: Floors need to be cleaned. Corrective Action: Clean the physical facilities as often as necessary to keep them clean.
GRIDER FIELD RESTAURANT, 709 Hanger Row. Date of inspection Sept. 25. Damp wiping cloths laying about preparation area. Rinse in use wiping cloths in a sanitizer solution between tasks.
THUNDER BOWL, 1600 E. Harding St. Date of inspection Sept. 25. Observed dishes being dried sitting on a cloth towel. After cleaning and sanitizing, equipment and utensils shall be air dried and may not be cloth dried.
QUANTITY COOKER FOOD LA, U.A.P.B. 26 Watson Blvd. Date of inspection Sept. 24. Observed drink without a lid and straw. A closed beverage container if the container shall be handled to prevent contamination of:
(1) The employee’s hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Drink was removed during time of inspection.
KITCHEN KUNG FU, 8500 Dollarway Road, White Hall. Date of inspection Sept. 29. Some food in the walk in cooler is being stored uncovered. Food should be covered when not in use to protect from contamination. Shrimp (113 degrees F) on hot bar is out of safe temperature range. Time/ Temperature Control for Safety (TCS) Foods shall be kept hot at a temperature of 135.0°F or above, as measured by an internal probe thermometer, to limit bacterial growth. Some food in the walk in freezer has thawed. Stored frozen foods shall be maintained frozen. Observed chicken being thawed in bin of water in three compartment sink. 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 above 41°F, or (C) as part of the cooking process. Observed a small opening around back door. All outer openings of a food establishment should be protected against the entry of insects and rodents. Observed used wiping cloths being stored on counter tops. Wiping cloths shall be used as intended and in compliance with regulations pertaining to Retail Food Establishment. Observed trash cans containing food residue uncovered while not in continuous use. Trash cans containing food residue should be covered when not in continuous use. Observed an accumulation of debris on walls in dry storage room. Dry storage room walls should be free of debris.