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:
McDONALDS, 2819 Olive St. Date of inspection Nov. 27. Floors, especially under the cooking equipment in the kitchen, are unclean. Clean the physical facilities as often as necessary to keep them clean.
Independent reporting for Pine Bluff & Jefferson County since 1879.
McDONALDS, 2819 Olive St. Date of inspection into complaint Nov. 27. No violations pertaining to the complaint during the inspection.
L.A. DAVIS – ARAMARK, 1301 LA Davis Prexy Drive, SLOT 4901. Date of inspection Nov. 27. 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. Observation: Sliced onions and tomatoes, at 48F, Corrective Action: Pans were removed and product replaced with cooler temperature appropriate items. 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. Ventilation system needed in bathroom/dressing area.
DELTA – ARAMARK, 1701 S. Spruce St ., SLOT 4901. Date of inspection Nov. 27. Observation: diced eggs on salad bar, observed at 50 degrees, Corrective Action: Eggs for cold hold should have a temp of 41F or below. Observation: Toilet room needs a self closing device. Observation: Walk-In Freezer floor needs repair. Observed it was in the process of being repaired. Complete repair prior to use.
GURSIMAR – LLC, 2401 E. Sixth Ave. Date of inspection Nov. 22. 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. No soap provided at the hand washing sink. Provide an adequate supply of hand cleanser (liquid, powder or bar) at each handwashing sink. Observed fish breading in the dry storage area and ice bin containing ice being stored open. Except during cooling, food shall be stored in packages, covered containers, or wrappers. Chicken (130 degrees F), fish (116 degrees F), and corn dog (129 degrees F) in the hot box are out of safe hot hold 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. Observed fish being thawed sitting in a bucket of water in the 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 below 41°F, or (C) as part of the cooking process. Observed unknown substance in a bottle by the soda dispensers. Food not in the original packages for use in Establishment must be identified with the common name of the food. Observed pests on the floor in the kitchen. Maintain the premises free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control and (D) Eliminating harborage conditions. Observed boxes of chicken being stored directly on the floor in the walk in cooler. Food shall be protected from contamination by storing in a clean dry location where it is not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Observed used wiping cloths sitting out on the counter tops. Wiping cloths shall be used as intended and in compliance with Regulations pertaining to Retail Food establishment. No test strips observed in establishment. Test strips must be available and used to test the strength of chemical sanitizing solutions. Counter tops in the kitchen area are visibly unclean. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed trash cans containing food residue being stored uncovered when not in continuous use. Trash cans containing food residue should be stored covered when not in continuous use. Observed grease under cooking equipment and shelving in the kitchen area and liquid under the soda dispensers in the back across from freezers. Clean the physical facilities as often as necessary to keep them clean.