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:
DOC-RANDALL L. WILLIAMS CORRECTIONAL FACILITY, 7206 W. Seventh St. Date of follow-up June 30. Observed pans of ice in the walk in freezer being stored uncovered. Except during cooling, food shall be stored in packages, covered containers, or wrappers. Pans of ice were covered during the inspection.
DOC-RANDALL L. WILLIAMS CORRECTIONAL FACILITY, 7206 W. Seventh St. Date of inspection June 25. Observed pans of food and ice being stored uncovered in the walk in cooler. Except during cooling, food shall be stored in packages, covered containers, or wrappers. Pans of food and ice were covered or removed during the inspection. The automatic dishwasher is not reaching temperatures hot enough to read on Temp Rite dishwasher temperature labels. 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). Dishes should be sanitized in the three compartment sink until the automatic dishwasher is repaired.
Independent reporting for Pine Bluff & Jefferson County since 1879.
CHICK-FIL-A, 5701 S. Olive St. Date of follow-up inspection June 30. Ice cream mix (42 degrees F and 44 degrees F) in the ice cream machine and milk (44 degrees F) in the prep cooler by the ice cream machine 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. 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.
CHICK-FIL-A, 5701 S. Olive St. Date of inspection June 26. Ice cream mix (46 degrees F) in the ice cream machine and milk (42 degrees F) in the small prep cooler by the ice cream machine 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. 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.
ADC-PINE BLUFF WORK COMPLEX, 890 Freeline Drive. Date of follow-up inspection June 30. Margarine (44 degrees F) in the prep cooler 1 was 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. Margarine was moved to the walk in cooler during the inspection. Ambient temperature of prep cooler 1 is 40 degrees F and prep cooler 2 is 47 degrees F. No food noted in prep cooler 2 during the inspection. The manager said that most food in prep cooler 1 had just been placed in there about an hour ago. Prep cooler 1 defrosted over the weekend and was plugged back up around midnight today. Prep cooler 2 should not be used until it can maintain internal temperature of food to 41 degrees F or lower. Manager said she will contact the inspector when the cooler is working properly.
ADC-PINE BLUFF WORK COMPLEX, 890 Freeline Drive. Date of inspection June 25. Beef (121 degrees F) in the hot box was 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. The beef was reheated to 165 degrees F before serving. The manager said that the beef was 170 degrees F after cooking before placing it in the hot box. Sausage (49 degrees F) in prep cooler 2 and meat loaf (58 degrees F) in the reach in prep cooler 1 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. Sausage, eggs, and other foods brought from the outside walk in cooler that went out were discarded from prep cooler 2 during the inspection.