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.
SONIC DRIVE IN – WHITE HALL, 8601 Dollarway Road, White Hall. Date of inspection Nov. 19. 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 an accumulation of food debris under the cooking equipment and dust build up on the ceiling vents. Clean the physical facilities as often as necessary to keep them clean.
NEW CHINA TOWN, 2801 Olive St., 9-A. Date of inspection Nov. 19. Observed some food in the walk in cooler being stored uncovered. Except during cooling, food shall be stored in packages, covered containers, or wrappers. Mushrooms (51 degrees F) and diced onions (44 degrees F) in the prep 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. Observed chemicals being stored directly by to-go paper bags. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Chemicals were moved during the inspection. Observed containers and boxes of food in the dry storage area and walk in cooler being stored directly on the floor. 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. Floors throughout the kitchen and the back dry storage room are unclean. Clean the physical facilities as often as necessary to keep them clean. Observed cardboard boxes lining the floor of the walk in cooler. Absorbent materials should not be used to line the floors.
THE LAZY ROOSTER CULINARY CUISINE, mobile, 300 Opal Lake Drive. Date of inspection Nov. 20. 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.
TAYLOR ELEMENTARY – SFE LLC, 805 West St., White Hall. Date of inspection Nov. 20. Observed a sticky substance in the drawer with the scoops. Some scoops had the sticky residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Drawer was cleaned and the scoops were washed in the dishwasher during the inspection.
RALLY’S HAMBURGERS, 2301 W. 28th Ave. Date of follow-up inspection Nov. 20. Warmer is not being used during inspection. Pickles (43 degrees F) and hot dogs (44 degrees F) in the front prep 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. Observed equipment in the establishment not being used. The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter.
n RALLY’S HAMBURGERS, 2301 W. 28th Ave. Date of inspection Nov. 17. Chicken (109 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. Hot dog (44 degrees F) in the front prep 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. Observed equipment in the establishment not being used. The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
R J’S SPORTS GRILL & BAR, 128 S. Main St. Date of inspection Nov. 20. Observed a trash can containing food residue in the kitchen with not covered when not in continuous use. Trash cans containing food residue should be kept covered when not in continuous use. Floors in the kitchen under the cooking equipment are unclean. Clean the physical facilities as often as necessary to keep them clean.
NEW YORK RESTAURANT & KARAOKE GRILL, 2221 S. Olive St. Ste G. Date of inspection Nov. 20. 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.