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.
MURPHY USA, 5601 S. Olive St. Date of inspection Oct. 1. Observed coffee bean residue on the counter tops under the coffee machines. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
HUDDLE HOUSE, 7735 Sheridan Road, White Hall. Date of inspection Oct. 1. Observed an opening at the bottom of the side door in the lobby. All outer openings of a food establishment should be protected against the entry of insects and rodents. Observed several trash cans containing food residue being stored uncovered in the kitchen. Trash cans containing food residue should be kept covered when not in continuous use. Trash cans were covered with lids during the inspection. Floors under some equipment and shelving throughout the kitchen are unclean. Clean the physical facilities as often as necessary to keep them clean.
HARDING FAMILY MARKET, 2203 E. Harding Ave. Date of inspection Sept. 30. 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. No paper towels observed at the hand washing sink in the kitchen. 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. No soap observed at the hand washing sink in the restroom. Provide an adequate supply of hand cleanser (liquid, powder or bar) at each handwashing sink. Ham (42 degrees F), cheese (42 degrees F), and gizzards (43 degrees F) in the walk in cooler near the dry storage area 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 opened deli meats held for more than 24 hours 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 chemicals being stored directly next to Styrofoam containers. 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 to chemical storage area during the inspection. No test strips observed in the kitchen. Test strips must be available and used to test the strength of chemical sanitizing solutions. The outside of the fryers in the kitchen are unclean. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 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. Observed an accumulation of grease and debris on the floors under the cooking equipment in the kitchen. Clean the physical facilities as often as necessary to keep them clean.Vent hood filters are visibly soiled. Vent hood filters should be cleaned.