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:
LYBRANDS BAKERY, 2900 Hazel St. Date of follow-up inspection June 27. 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.
LYBRANDS BAKERY, 2900 Hazel St. Date of follow-up inspection June 23. 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. Cream cheese (57 degrees F) and milk (58 degrees F) in the pastry cooler 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.
Independent reporting for Pine Bluff & Jefferson County since 1879.
DEPARTMENT OF CORRECTIONS (DOC) MAX UNIT, 2501 State Farm Road, Tucker. Date of follow-up inspection June 27. Corn (98 degrees F) in the warmer 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. Corn was reheated during the inspection and employee said that the corn is served or discarded within four hours of cooking it. No time/temperature sensitive (TCS) foods observed in the walk in cooler #2 during the inspection. Inspector took a temperature of a whole, uncut watermelon and it was 50 degrees F in the walk in cooler #2. TCS foods should not be kept in the walk in cooler #2 until it can maintain the internal food temperature at 41 degrees F or below. Manager said that maintenance is actively working on repairs on the walk in cooler #2.
CHARROS, 2500 Olive St. 2500 Olive St. Date of follow-up inspection June 27. 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 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.
CHARROS, 2500 Olive St. 2500 Olive St. Date of inspection June 17. 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. Chlorine reading 0ppm after wash in the automatic dishwasher. A chlorine solution shall measure 50-100 mg/L at a temperature of 75°F-100°F. Dishes should be sanitized in the three compartment sink until the automatic dishwasher can be repaired. 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.
TAPATIOS – mobile, 4323 Dollarway Road, White Hall. Date of follow-up inspection June 30. No violations reported.
TAPATIOS – mobile, 4323 Dollarway Road, White Hall. Date of inspection June 27. Pork (48 degrees F) in the reach in refrigerator across from the hot holding unit 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.