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:
PINE BLUFF FOOD MART LLC, 3402 Old Warren Road. Date of inspection March 17. 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 meat slicer unclean and needs to be cleaned. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed no date marking on beef and deli meats. 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. Observed onions in walk -in cooler stored directly on floor. Food must be stored six inches above the floor to be in compliance with established regulations. Onions was removed during time of inspection. Observed boxes stored directly on floor. Food must be stored six inches above the floor to be in compliance with established regulations. Boxes was removed during time of inspection. Observation: Observed an accumulation of food debris on counter and pizza rack. Corrective Action: Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observation: Observed missing floor tiles in establishment. Corrective Action: The PHYSICAL FACILITIES shall be maintained in good repair.
Independent reporting for Pine Bluff & Jefferson County since 1879.
PINE BLUFF COUNTRY CLUB, 1100 Country Club Lane. Date of follow-up inspection March 17. Observed an accumulation of dust/debris on the ceiling, ceiling vents, and speaker on the ceiling. Clean the physical facilities as often as necessary to keep them clean. Observed floors, especially under the cooking equipment, shelves, and refrigeration units, that are unclean. Clean the physical facilities as often as necessary to keep them clean. Observed an accumulation of grease/food residue on the vent hood filters. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
ON BREAK CAFE, 7203 Sheridan Road, White Hall. Date of inspection March 17. No paper towels provided at the hand-washing sink in the men’s restroom. 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 hand-washing sink in food preparation, toilet and ware-washing areas. Paper towels were provided at the hand-washing sink in the men’s restroom during the inspection. Observed several containers of food in the walk in freezer being stored uncovered. Except during cooling, food shall be stored in packages, covered containers, or wrappers. Containers were covered during the inspection. Observed containers of food in the walk in cooler that employee said were prepared more than 24 hours ago 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. The containers of food were date marked during the inspection.
CHINA GARDEN BUFFET, 7203 Sheridan Road, Suite N and O, White Hall. Date of inspection March 17. Observed items being stored in the hand-washing sink by the three compartment sink. A hand-washing sink shall be maintained so that it is accessible at all times for employee use, and do not use for purposes other than handwashing. Items were removed from the hand-washing sink during the inspection. Observed several containers of food in the reach in refrigerator and the walk in cooler being stored uncovered. Except during cooling, food shall be stored in packages, covered containers, or wrappers. Containers of food were covered during the inspection. Observed containers of food being stored directly on the floor in the dry storage and walk in cooler. 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. Observed several used wiping cloths sitting on the counter tops between use during the inspection. Wiping cloths shall be used as intended and in compliance with Regulations pertaining to Retail Food establishment.
VIZIONZ LOUNGE, 201 S. Main St. Date of inspection March 18. No test strips observed in establishment. Test strips must be available and used to test the strength of chemical sanitizing solutions. Test strips were ordered during the inspection.
THE RED OAK STEAK HOUSE, 1 Saracen Resort Drive. Date of inspection March 18. 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. Food was discarded during time of inspection.
HARDING FAMILY MARKET, 2203 E. Harding Ave. Date of inspection March 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. Cut onion (67 degrees F) on the counter top is out of safe temperature range. Employee said that it has been sitting out since last night. 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 onion was discarded during the inspection. Observed deli meats opened more than 24 hours ago not labeled. 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. Observed an unidentified bottle of blue chemical on the counter top. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed bins of seasonings by the fish fryers holding seasonings out of their original package not labeled. Food not in the original packages for use in establishment must be identified with the common name of the food. Observed an opening under the back receiving door. All outer openings of a food establishment should be protected against the entry of insects and rodents. Observed boxes of food being stored directly on the floor in the walk in cooler. 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. 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. Observed a build up of residue on the wall behind the cooking area and the flooring in the walk in cooler. Clean the physical facilities as often as necessary to keep them clean. Observed cardboard boxes laid flat on the walk in freezer floor. Absorbent material should not be used on the floor.