ARKANSAS: Restaurant inspections
Posted: November 23rd, 2009 - 10:52am
Source: Northwest Arkansas News
All reports are from regular food service/food store inspections unless otherwise noted.
! Critical violations are defined as items that relate directly to factors that lead to food-borne illness, and must be corrected immediately.
! Noncritical violations are defined as items that relate to maintenance of food operations and cleanliness.
Nov. 5 Cookie’s Cream and Other Sweet Things 150 S. Curtis Ave., Pea Ridge Noncritical violations: All raw wood must be smooth and easily cleanable. Ceiling tiles in the prep area storage room and restroom must be smooth and easily cleanable.
Cracked marble should be smooth and easily cleanable.
Lights must be shielded in store room.
Nov. 10 Callaway Concessions 3161 N. Thompson St., Springdale Critical violations: Chili and cheese must be reheated to 165 degrees for 15 minutes.
Employees must wash hands with soap and water in a handwashing sink. Using a commercial bleach product that is more than 200 ppm.
Should be 50 to 100 ppm.
Noncritical violations: The floor under counter needs to be smooth and easily cleanable.
Kreative Kids Daycare 3184 N. Thompson St., Springdale Critical violations: A denatured alcohol container was stored above ready to eat foods in pantry. An employee didn’t wash his hands before serving food. Spray bottles must have a label with indicated contents. Sanitizer solution in spray bottles was either too strong or too weak. Market Place Express 3000 Pinnacle Hills Parkway, Rogers Critical violations: Hot holding unit is not holding food at 135 degrees or above.
If ice is used to maintain food at 41 degrees or below, the ice must surround the product. The pasta drawer is not holding food at 41 degrees or below.
Noncritical violations: Chicken strips were 78 degrees. Raw chicken was wrapped in cloth towel.
Condensation line is missing for the floor drain. The flour scoop was buried in bulk flour.
Eddie Haskell’s Patio and Grill 3300 Market St., RogersNoncritical violations: Meat drawer is not holding food at 41 degrees or below. The bar hand sink doesn’t have hot water. There is a leak under the prep table. The dishwasher alarm must be connected.
Basil’s Cafe 3300 Market St., Rogers Noncritical violations: Bowls were stored in bulk items. The towel behind the pasta in the cooler should be changed every day. Clean behind dishwashing area.
The ice scoop is cracked and no longer smooth and easily cleanable. Beard and hair restraints are required for food staff.
Daylight Donuts 200 S. Bloomington St., Lowell Critical violations: Eggs were stored above smoked sausage in the upright cooler.
Sausage rolls were 94 degrees. Must be kept at 135 degrees.
Noncritical violations: Sausage was being stored in grocery type bag in the refrigerator. Scoops need to be stored with the handle out. Acambaro 1309 S. Walton Blvd., Bentonville Noncritical violations: Raw chicken should not be storedabove ready to eat foods. Raw wood in kitchen should be painted/stained.
Nov. 12 Covered Wagon Cafe 906 E. Main St., Siloam Springs Critical violations: Gravy wasn’t at 135 degrees or above. Flats of eggs were out at room temperature. An employee went from dirty dishes to food preparation without washing his hands.
An employee washed his hands at the threecompartment sink. An employee didn’t wash his hands after cracking raw eggs. If ice is used to keep foods cold, the ice must completely surround food product.
Noncritical violations: Bowls were in bulk items.
Don’t reuse single-use containers for food storage.
Nov. 13 White Oak Station 2501 E. Central Ave., Bentonville Critical violations: Raw meatloaf was stored on top of already cooked meat. Date marking is required for all potentially hazardous foods once the original package has been opened. The right side of the hot case isn’t holding chicken at 135 degrees or above. There was no sanitizerat the three-compartment sink. There was no soap at the back handwashing sink.
Noncritical violations: Moldy containers were found in the walk-in. Hot-dog container is no longer smooth and easily cleanable. The interior of the cappuccino machines needs cleaning.
Soda nozzles need cleaning.
Follow company temperatures for cooking food. Sanitizer should be at 75 to 95 degrees. Colton’s Steakhouse 4700 W. Locust St., Rogers Critical violations: The dishwasher didn’t wash his hands between handling dirty and clean dishes. Raw bacon and ground meat was stored over vegetables. A work surface wasn’t cleaned prior to sanitizing. An employee didn’t change gloves or wash his hands after changing tasks. Correct cooling methods need to be followed.
Rogers Parks and Rec/ Northwest Park 13th Street, Rogers Noncritical violations: A light shield is needed in the kitchen.
Rogers Parks and Rec/ Forrester Park 315 W. Olive St., Rogers Noncritical violations: Test strips are needed. There is evidence of insects.
Nov. 16 Wal-Mart Apparel Cafe 203 S.E. “S” St., Bentonville Critical violations: An employee didn’t wash his hands between glove changes. The dishwasher must wash his hands between dirty and clean dishes.
Salvation Army 3305 S.W. “I” St., Bentonville Critical violations: Cool hot foods properly prior to placing in cooler.
Noncritical violations: A thermometer gauge isn’t working. Test strips for sanitizer are needed.
Center Point Convenience Store 1675 W. Centerton Blvd., Centerton Noncritical violations: Eggs need to be stored on bottom shelf and not above ready to eat foods. Sausage biscuits were out of temperature.
Centerton Inn 1064 W. Centerton Blvd., Centerton Noncritical violations: All spray bottles need to be labeled properly. Raw ground beef should be stored separate from other foods.