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:
BURGER KING, 5515 Olive St. Date of inspection Dec. 20, 2024. Observation: Observed counter top with some food debris, Corrective Action: Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observation: Observed trash cans with no lids. Trash cans need a cover when not in continuous use or containing food residue.
TERI FOODS INC, 902 River Road, Redfield. Date of inspection Jan. 7, 2025. 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 no paper towels at hand washing sink. 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. Observation: Observed spills on counter top in the drink area. Corrective Action: Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Independent reporting for Pine Bluff & Jefferson County since 1879.
SUBWAY REDFIELD, 1017 Sheridan Road, Redfield. Date of inspection Jan. 7, 2025. 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.
ADC-PINE BLUFF WORK COMPLEX, 890 Freeline Drive. Date of follow-up inspection Jan. 7, 2025. 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.
ADC-PINE BLUFF WORK COMPLEX, 890 Freeline Drive. Date of follow-up inspection Dec. 20, 2024. 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. The maximum temperature of the automatic dishwasher did not reach minimum temperature to properly sanitize the dishes. The temperature on the DishTemp Plate Simulating Dishwasher Tester read 144.2 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). The kitchen manager agreed that until it is repaired that the dishes would be manually sanitized. Prep cooler #1 is turned off during inspection. Manager said that food was moved to prep cooler #2 until prep cooler #1 can be repaired.
ADC-PINE BLUFF WORK COMPLEX, 890 Freeline Drive. Date of inspection Dec. 12, 2024. 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. The maximum temperature of the automatic dishwasher did not reach minimum temperature to properly sanitize the dishes. 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). Maintenance said that a part has been ordered but not approved yet. The kitchen manager agreed that until that part is repaired the dishes would be manually sanitized. Tuna (49 degrees F) in the prep cooler #1 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. No hot water observed in the three compartment sink. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the RETAIL FOOD ESTABLISHMENT.