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:
UNITED FOOD & GAS INC., 800 N. Bryant St., White Hall. Date of inspection July 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. Observed wiping cloths laying on stove. Wiping cloths shall be used as intended and in compliance with Regulations pertaining to Retail Food establishment Observation: Observed floors unclean and needs to be cleaned. Corrective Action: Clean the physical facilities as often as necessary to keep them clean.
TUTOR U LEARNING CENTER, 7501 Dollarway Road, Suite A-B-C, White Hall. Date of inspection July 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.
Independent reporting for Pine Bluff & Jefferson County since 1879.
TACO BELL, 8011 Sheridan Road, White Hall. Date of inspection into complaint July 23. Inspection focus on Complaint ID #15568. No violations pertaining to complaint during the inspection. The manager explained to inspector how and when tea containers and spigots are supposed to be washed. He said that he would talk with the night shift managers to make sure they are washed properly every night and that he would order extra tea containers and parts.
POPEYE’S LOUISIANA KITCHEN, 8101 Sheridan Road, White Hall. Date of inspection July 23. Chicken (46 degrees F), chicken (48 degrees F), and bacon (52 degrees F) in the walk in cooler are 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. The manager told inspector that the door was cracked a little when she came in this morning and the back of the fans froze up. Inspector recommended that the time/temperature sensitive foods that are out of safe temperature range be discarded in the walk in cooler since temperatures were not taken this morning. The manager called maintenance during the inspection to come look at the walk in cooler. Observed a build up of debris/drink residue in the cabinets under the self serve drink fountains and debris on flour bins. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed a build up of liquid waste under the three compartment sink. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Observed trash cans in the kitchen 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.
HOPE EMPOWERMENT CENTER, 412 W. Sixth Ave. Date of inspection July 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.
SUBWAY, 3705 Camden Road. Date of inspection July 24. Observed improper thawing methods. TCS foods shall be thawed using an approved method. Meats were placed in walk-in cooler.
CHEF LEE, 502 Mallard Loop. Date of follow-up inspection July 24. Sausage (102 degrees F), crawfish (124 degrees F), chicken (98 degrees F), and ribs (97 degrees F) in the buffet warmers 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.
CHEF LEE, 502 Mallard Loop. Date of inspection into complaint July 22. Inspection focus on Complaint ID 15543. Shrimp (122 degrees F), sausage (105 degrees F), and chicken (123 degrees F) 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. Some ceiling tiles and fixtures on the walls are unclean. Clean the physical facilities as often as necessary to keep them clean.
ALOKAB SUPER STOP LLC Address, 200 University Drive. Date of inspection July 24. 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 cracker not labeled. Food packaged in Retail Food Establishment, shall be labeled as specified in law.