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.
Recent reports include:
• OLIVE FOOD MART, 2310 S. Olive St. Date of inspection Aug. 15. No paper towels are provided at the hand washing sink in the restroom. Provide a supply of individual disposable towels or a continuous towel system that supplies the user with a clean towel or a heated-air drying device at each handwashing sink in food preparation, toilet and warewashing areas. No soap is provided at the hand washing sink in the restroom. Provide an adequate supply of hand cleanser (liquid, powder or bar) at each handwashing sink. No test strips observed in establishment. Test strips must be available and used to test the strength of chemical sanitizing solutions. Shelving under drink fountain and drawers near drink fountain are visible unclean. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Toilet room door is not self closing. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed several damaged and missing ceiling tiles. The PHYSICAL FACILITIES shall be maintained in good repair.
Independent reporting for Pine Bluff & Jefferson County since 1879.
• BIG RED TRAVEL PLAZA, 8110 Sheridan Road, White Hall. Date of inspection Aug. 10. Ice machine deflector shield is visibly soiled. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Ice machine deflector shield was cleaned during inspection. Grits (83 degrees F) in the hot hold unit 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. Manager said that the grits were made by the night crew and the employee said that they were not being used. Grits and gravy in the hot hold unit were discarded during inspection. Canadian bacon and turkey (43 degrees F) in the prep cooler across from pizza station 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 straws being stored opened in a container for the consumer to touch. Must be stored in original package and in a manner that prevents contamination. Observed trash cans containing food residue in the kitchen that are being stored uncovered when not in continuous use. Trash cans in the kitchen should be kept covered when not in continuous use. Vent hood in the kitchen is visibly soiled. Vent hood needs to be cleaned.
• BIG RED TRAVEL PLAZA, 8110 Sheridan Road, White Hall. Date of follow-up inspection Aug. 12. Sliced tomatoes, sliced cheese, and pickles (46 degrees F) in the prep cooler across from the pizza station 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. Food that was just prepped was moved to another cooler during inspection. Observed straws being stored opened in a container for the consumer to touch. Must be stored in original package and in a manner that prevents contamination. Observed trash cans containing food residue in the kitchen that are being stored uncovered when not in continuous use. Trash cans in the kitchen should be kept covered when not in continuous use. Vent hood in the kitchen is visibly soiled. Vent hood needs to be cleaned.
• CHERRY STREET FOOD MART, 2504 S. Cherry St. Date of inspection Aug. 12. Paper towels are not provided at the hand washing sink in the restroom or by the pizza prep area. Provide a supply of individual disposable towels or a continuous towel system that supplies the user with a clean towel or a heated-air drying device at each handwashing sink in food preparation, toilet and ware washing areas. Observed the lid off of the ice bin. Ice bin should be properly covered to protect contamination of the ice. Orange juice (46 degrees F) in the walk in cooler was out of safe temperature range. Ambient temperature of the walk in cooler was 50 degrees F. 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. Juices labeled “Keep Refrigerated” were pulled to be discarded during inspection. Observed ice in an ice chest being stored without the protection of a food guard for consumers to scoop into cups themselves. Food on display shall be protected from contamination from customers by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Ice chest was moved behind the kitchen area for employees to scoop for customers. Observed used wiping cloth being stored on a prep board on the cooler in the pizza prep area. Wiping cloths shall be used as intended and in compliance with Regulations pertaining to Retail Food establishment. Observed ice scoops for large ice bin and ice chest being stored on top of ice bin and ice chest. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in accordance with establish regulations. The three compartment sink is visibly soiled. Three compartment sink should be cleaned to properly wash, rinse, and sanitize dishes. No test strips observed in establishment. Test strips must be available and used to test the strength of chemical sanitizing solutions. Observed trash can in pizza prep area 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. Floors in the pizza prep area under the equipment and near the trash can are visibly unclean. Clean the physical facilities as often as necessary to keep them clean.