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:
QUANTITY COOKER FOOD LA, UAPB 26 Watson Blvd. Date of inspection Sept. 3. Observation: Nonfood contact surfaces has an accumulation of debris. Corrective Action: Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
KLASSIC KIDS DAY CARE, 2407 S. Cherry St. Date of inspection Sept. 3. Observed opened turkey deli meat employee said was opened more than 7 days ago not date marked and in the refrigerator. Food shall be discarded if it has not been used within 7 days. Opened turkey deli meat was discarded during the inspection.
Independent reporting for Pine Bluff & Jefferson County since 1879.
ON BREAK CAFE, 7203 Sheridan Road, White Hall. Date of follow-up inspection Sept. 4. No violations reported.
ON BREAK CAFE, 7203 Sheridan Road, White Hall. Date of inspection Sept. 3. Ranch dressing (44 degrees F) and butter (45 degrees F) in the small cooler by the ice machine 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.
MR PETROLEUM, 3100 Hazel St. Date of follow-up inspection Sept. 4. 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. Chicken strip (105 degrees F), burrito (125 degrees F), and pizza stick (120 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. Observed bags of ice bagged in store not labeled with store information. Food packaged in Retail Food establishment, shall be labeled as specified in law. The floors and walls in the kitchen, especially around the cooking equipment, are unclean. Clean the physical facilities as often as necessary to keep them clean.
MR PETROLEUM, 3100 Hazel St. Date of inspection Aug. 29. 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. Gizzards (120 degrees F), chicken (98 degrees F), and burrito (116 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. Employee said that they were cooked at 7am. Food in the hot box should be discarded at 11am. Chicken (53 degrees F) in the refrigerator across from the cooking area is out of safe temperature. 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 a box of gizzards sitting out to thaw. Time/Temperature Control for Safety (TCS) Food shall be thawed (A) Under refrigeration that maintains the FOOD temperature at 41°F or less, (B) Completely submerged under running water 70°F or less with enough velocity to float off loose particles down the drain and maintains the food below 41°F, or (C) as part of the cooking process. Observed bags of ice bagged in store not labeled with store information. Food packaged in Retail Food establishment, shall be labeled as specified in law. The floors and walls in the kitchen, especially around the cooking equipment, are unclean. Clean the physical facilities as often as necessary to keep them clean.
DELTA BRYANT STREET SITE, 1502 N. Bryant St. Date of inspection Sept. 4. 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.
CHINA GARDEN BUFFET, 7203 Sheridan Road, Suite N and O, White Hall. Date of inspection Sept. 4. Observed dishes being stored 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. The dishes were removed from the hand washing sink during the inspection. Observed a container of raw fish being stored above vegetables in the cooler. Separate raw animal foods during storage, preparation, holding, and display from ready-to-eat food. Raw fish was moved to the bottom of the cooler 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. Cut onions (53 degrees F) and mixed peppers (55 degrees F) in the prep cooler across from the grill 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 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. 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.