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:
TOWN PLACE SUITES-WHITE HALL, 8531 Sheridan Road, White Hall. Date of inspection Jan. 20. Facility lacks refrigerator thermometer in smaller, glass door refrigerator in the kitchen. Food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperature. Thermometer was placed in the cooler during the inspection. 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.
ALOKAB SUPER STOP LLC, 200 University Drive. Date of inspection Jan. 20. 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. Observe ice bags not labeled. Food packaged in Retail Food Establishment, shall be labeled as specified in law.
Independent reporting for Pine Bluff & Jefferson County since 1879.
WAL MART SUPERCENTER DELI/BAKERY, 5501 Olive St. Date of follow-up inspection Jan. 21. No violations reported.
WAL MART SUPERCENTER DELI/BAKERY, 5501 Olive St. Date of inspection Jan. 6. The maximum temperature of the automatic dishwasher as read on the Dishtemp Plate Simulating Dishwasher Tester was 146.7 degrees F. The temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F).
TUTOR U LEARNING CENTER, 7501 Dollarway Road, Suite A-B-C, White Hall. Date of inspection Jan. 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.
SUBWAY, 8001 Sheridan Road, White Hall. Date of inspection Jan. 22. Observed two bottles of chemicals being stored near clean dishes. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning. Chemicals were moved during the inspection. Observed an opening at the top of the back door. All outer openings of a food establishment should be protected against the entry of insects and rodents
SINGH HOLDING PB1 LLC DBA SUPERMART 1, 101 N. Blake St. Date of inspection Jan. 22. No paper towels 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 heatedair drying device at each handwashing sink in food preparation, toilet and warewashing areas. Observed raw chicken and bacon being stored over sliced cheese in the reach in refrigerator in the kitchen. Separate raw animal foods during storage, preparation, holding, and display from ready-to-eat food. Chicken and bacon were moved during the inspection. Observed a build up of residue on the ice machine deflector shield. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Chicken strip (107 degrees F) and egg roll (111 degrees F) in the hot box are 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. Facility lacks internal probe food thermometer. Food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperature. Observed some packages and containers of food being stored on the floor in the kitchen and sugar being stored open under a cabinet by the drink fountain. 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. No test strips observed in the establishment during the inspection. Test strips must be available and used to test the strength of chemical sanitizing solutions. Observed missing ceiling tiles in the ware washing room. The PHYSICAL FACILITIES shall be maintained in good repair.