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:
MR PETROLEUM, 3100 Hazel St. Date of inspection Feb. 18. 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 build up of residue on the inside of the ice machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Burrito (133 degrees F), chicken (124 degrees F), and gizzards (119 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. Chicken (47 degrees F) in the refrigerator in the kitchen 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 bags of ice bagged in store not labeled with store information. Food packaged in Retail Food establishment, shall be labeled as specified in law. Observed insect in the kitchen by the three compartment sink. 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 food being stored directly in contact with the bottom and sides of the deep freezers and seasoning being stored uncovered in the kitchen. 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. Floors, walls, and ceilings throughout the kitchen are unclean. Clean the physical facilities as often as necessary to keep them clean. Current permit has expired. It is unlawful to operate a retail food establishment without a valid permit. Contact the billing office at 501-661-2171 to ensure that you are in compliance with the law.
DOLLAR GENERAL STORE, 8605 Dollarway Road, White Hall. Date of follow-up inspection Feb. 18. No violations reported.
Independent reporting for Pine Bluff & Jefferson County since 1879.
BROOKLYN’S CHILDCARE CENTER, 1201 University Drive. Date of follow-up inspection Feb. 18. 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 violation corrected during time of inspection.
BROOKLYN’S CHILDCARE CENTER, 1201 University Drive. Date of inspection Feb. 17. Observed no water in establishment. The water source and system shall be of sufficient capacity to meet the peak water demands of the RETAIL FOOD ESTABLISHMENT.
TWO BROTHERS ONE STOP,: 2215 S. Blake St. Date of inspection Feb. 19. 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 wiping cloths laying near hand washing sink. Wiping cloths shall be used as intended and in compliance with Regulations pertaining to Retail Food establishment. Observation: Observed microwave 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.
STRACHOTA SENIOR CITIZEN CENTER, 801 E. Eighth Ave. Date of inspection Feb. 19. Observed cut tomatoes and onions that employee said was in the refrigerator more than 24 hours 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. Cut tomatoes and onions were discarded during the inspection.
LAUGH-N-LEARN CHILDCARE CENTER, 4002 Old Warren Road. Date of inspection Feb. 19. Observed sugar not labeled. Food not in the original packages for use in Establishment must be identified with the common name of the food. Corrected during time of inspection. Observation: Walls has an accumulation of food residue, 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.
KLASSIC KIDS DAY CARE, 2407 S. Cherry St. Date of inspection Feb. 19. Observed raw beef being stored over precooked meats in the stand up freezer near the refrigerator. Separate raw animal foods during storage, preparation, holding, and display from ready-to-eat food. Raw beef was moved to the bottom of the freezer during the inspection.
BIG RED TRAVEL PLAZA, 8110 Sheridan Road, White Hall. Date of inspection Feb. 19. Observed 0 ppm chlorine solution in the dishwasher at the final cycle. A chlorine solution shall measure 50-100 mg/L at a temperature of 75°F-100°F. The dishwasher was primed and the chlorine solution read 50ppm at the final cycle. Pork chops (115 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. Employee said that the pork chops were just cooked. Pork chops were reheated to 167 and 208 degrees F. Observed a small opening in the window in the dining area. All outer openings of a food establishment should be protected against the entry of insects and rodents. Observed trash cans containing food residue being stored uncovered when not in continuous use. Trash cans containing food residue should be covered when not in continuous use.