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:
GANDY ELEMENTARY — SFE LLC, 400 Gandy Ave., White Hall. Date of inspection March 4. Observed liquid waste and ice build up on the floor in the walk in cooler. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Observed build up of dust/debris on the ceiling vents above the food serving area. Clean the physical facilities as often as necessary to keep them clean.
ACADEMY OF LEARNING, 627 E. Sixth Ave. Date of inspection March 4. Observed a leak in the back of the hand washing sink. The hand washing sink should be repaired so that it does not leak.
Independent reporting for Pine Bluff & Jefferson County since 1879.
3rd Gen Chef LLC, 501 S. Main St. Date of inspection March 4. Observed personal items being stored in drawers holding seasoning and utensils. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Personal items were moved from the drawers during the inspection.
SSZ LLC FOOD STORE, 8539 Sheridan Road, White Hall. Date of follow-up inspection March 4. Chicken (118 degrees F) and chicken (115 degrees F) in the hot box 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. Observed several single use cans being reused to store spices in. Single service items must not be reused. Small, green refrigerator was unplugged and empty during the inspection.
SSZ LLC FOOD STORE, 8539 Sheridan Road, White Hall. Date of inspection Feb. 27. Observed food particles in the hand washing sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use, and do not use for purposes other than handwashing. No soap observed at the hand washing sink during the inspection. Provide an adequate supply of hand cleanser (liquid, powder or bar) at each handwashing sink. Soap was provided at the hand washing sink during the inspection. No paper towels observed at the hand washing sink during the inspection. 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. Paper towels were provided at the hand washing sink during the inspection. Observed containers of food in the prep cooler being stored uncovered. Except during cooling, food shall be stored in packages, covered containers, or wrappers. Containers were covered during the inspection. Observed raw chicken and raw fish being stored above cheese in the walk in cooler. Separate raw animal foods during storage, preparation, holding, and display from ready-to-eat food. Raw chicken and fish were moved to the bottom shelf during the inspection. Breakfast rice (131 degrees F), chicken (105 degrees F), and chicken (110 degrees F) in the hot box 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. Barbeque sandwich (46 degrees F) in the small, green refrigerator 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. Observed prepared food that employee said was made 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. Observed bulk bins of seasonings and spices not in their original containers not labeled. Food not in the original packages for use in Establishment must be identified with the common name of the food. Observed several flying insects in the dry storage areas of the kitchen. Maintain the premises free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control and (D) Eliminating harborage conditions. Observed boxes and containers of food being stored directly on the floor in the walk in cooler, walk in freezer, and dry storage. 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 single use cans being reused to store spices in. Single service items must not be reused. 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. Walls behind the cooking equipment are unclean. Clean the physical facilities as often as necessary to keep them clean.