Restau­rant In­spec­tions

Northwest Arkansas Democrat-Gazette - - NORTHWEST ARKANSAS -

In­for­ma­tion is from state Health De­part­ment records. Restau­rants are listed in or­der of in­spec­tion date. All re­ports are from reg­u­lar food ser­vice in­spec­tions un­less oth­er­wise noted. Crit­i­cal vi­o­la­tions are de­fined as items re­lat­ing 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.

WASH­ING­TON COUNTY Feb. 14 Shiloh Chris­tian School Con­ces­sions

1707 John­son Road, Spring­dale Crit­i­cal vi­o­la­tions: Na­cho cheese and chili dis­penser have residue that needs clean­ing; cab­i­nets have pop­corn on the shelves, pop­corn ma­chine has grease and pop­corn residue in cook­ing unit; equip­ment shall be main­tained in clean, work­ing con­di­tion; clean units in prepa­ra­tion for the next sea­son.

Non­crit­i­cal vi­o­la­tions: None

Jade China

1046 W. Sun­set Ave., Spring­dale Crit­i­cal vi­o­la­tions: Wa­ter was turned off at only hand­wash­ing sink at the time of in­spec­tion; wa­ter shall be pro­vided at 100 de­grees for proper hand­wash­ing. Rice noo­dles hy­drat­ing in the bucket were not cov­ered; food shall be pro­tected from con­tam­i­na­tion with a cover or plas­tic wrap. Pre­cooked meats, such as steak or chicken, be­ing stored hot at room tem­per­a­ture for cook­ing; hot hold­ing shall be at 135 de­grees or above. Bucket of san­i­ta­tion wa­ter did not have com­mon name on bucket; chem­i­cals shall have the com­mon name of the prod­uct placed on work­ing buck­ets of wa­ter.

Non­crit­i­cal vi­o­la­tions: Vine­gar bucket was be­ing used as a scoop; vine­gar con­tain­ers are a sin­gle-use item and shall not be reused. Card­board used in win­dow for cold con­trol and on the floor for mats; items used in kitchen shall be smooth and eas­ily clean­able; man­age­ment shall re­move card­board used as mats and win­dow in­su­la­tion.

Shiloh Chris­tian Schools

1707 John­son Road, Spring­dale Crit­i­cal vi­o­la­tions: Sand­wich re­frig­er­a­tor hold­ing lunch meat at 45 de­grees and yo­gurt and mayo at 43 de­grees; cold hold­ing shall be main­tained at 41 de­grees or be­low.

Non­crit­i­cal vi­o­la­tions: None

Road Run­ner

357 N. Col­lege Ave., Fayet­teville Crit­i­cal vi­o­la­tions: Hot hold­ing foods thrown out af­ter four hours; must record time to throw out, keep at 135 de­grees or above; wings were at 111 de­grees and pizza slice was at 112 de­grees.

Non­crit­i­cal vi­o­la­tions: Sin­gle-ser­vice cups on floor in the back room; must be stored six inches off the floor.

Kum & Go

2351 W. Sun­set Ave., Spring­dale Crit­i­cal vi­o­la­tions: Taquitos are not at cor­rect hot-hold­ing tem­per­a­ture; maple at 127 de­grees; sausage, egg and cheese at 132 de­grees; hot held foods shall be held at 135 de­grees or above.

Non­crit­i­cal vi­o­la­tions: Ice pack­aged in store does not have an iden­ti­fi­ca­tion of pack­aged site; food pack­aged in the store shall be iden­ti­fied as source on the pack­age; ice shall re­ceive the store num­ber on each pack­age iden­ti­fy­ing ice as pack­aged in store.

Feb. 15 Ber­nice Young El­e­men­tary School

301 Pip­pin Ap­ple Cir­cle, Spring­dale Crit­i­cal vi­o­la­tions: Ob­served a white bucket with san­i­ta­tion wa­ter lack­ing chem­i­cal iden­ti­fy­ing the name; work­ing buck­ets of clean­ing so­lu­tion shall have the com­mon name of the chem­i­cal on the bucket.

Non­crit­i­cal vi­o­la­tions: Ice ma­chine had black residue on white sur­face of the ice ma­chine; ice ma­chines shall be cleaned with a fre­quency to pre­vent soil residue buildup. Ob­served ceil­ing tile warped in the mop room; phys­i­cal fa­cil­i­ties shall be main­tained in good or­der; re­pair ceil­ing tile to man­u­fac­turer’s stan­dards.

McDon­ald’s

1870 N. Cross­over Road, Fayet­teville

Crit­i­cal vi­o­la­tions: None Non­crit­i­cal vi­o­la­tions: Man­agers lack hair re­straints while pre­par­ing food. Three-com­part­ment sink drain valve is leak­ing.

TJ’s Sand­wich Shop

908 Rolling Hills Drive, Suite C, Fayet­teville

Crit­i­cal vi­o­la­tions: None Non­crit­i­cal vi­o­la­tions: Food pro­ces­sor plunger is dam­aged. Cur­rent re­tail food per­mit is not posted con­spic­u­ous to the cus­tomer.

Domino’s Pizza

1026 S. Thomp­son St., Spring­dale Crit­i­cal vi­o­la­tions: Hot sauce with date of 02/14/17 was still in pro­duc­tion; foods shall be dated for seven days and then dis­carded.

Non­crit­i­cal vi­o­la­tions: None

Taco Bueno

7420 W. Sun­set Ave., Spring­dale Crit­i­cal vi­o­la­tions: Diced toma­toes in the hand­wash­ing sink by the prep area; a hand­wash­ing sink shall not be used for pur­poses other than hand­wash­ing; main­tain the hand­wash­ing sink for hand­wash­ing only. There was no san­i­ta­tion wa­ter avail­able for use in the kitchen at the time of in­spec­tion; san­i­ta­tion wa­ter shall be avail­able for food-con­tact sur­faces. Mul­ti­ple cold, ready-to-eat foods are not held at 41 de­grees or be­low (salsa at 50 de­grees, sour cream at 45 de­grees, prep ta­ble onions at 45 de­grees); ready-to-eat foods shall be cold held at 41 de­grees or cooler; salsa, sour cream and diced onions were dis­carded. Diced onions and sour cream were made with date-mark of Tues­day and Mon­day; salsa lacked date-mark­ing sticker; ready-to-eat foods shall re­ceive a date-mark within 24 hours of pro­duc­tion and be dis­carded af­ter seven days; man­age­ment shall en­sure datemark stick­ers are used to re­flect date that prod­ucts were made.

Non­crit­i­cal vi­o­la­tions: None

House of Taste

318 S. Archibald Yell Blvd., Fayet­teville

Crit­i­cal vi­o­la­tions: Demon­stra­tion of knowl­edge of food safety in­ev­i­dent through­out the fa­cil­ity or by ap­pro­pri­ate re­sponses and ac­tions. Dis­con­tinue use of un­ap­proved bev­er­age con­tain­ers in food prepa­ra­tion or ware­wash­ing area; must have a top and straw; open wa­ter bot­tle was thrown out. 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; pan in hand­wash­ing sink was re­moved. Must have san­i­tizer in food prep while op­er­at­ing; use 50-100 ppm chlo­rine or 200 ppm qua­ter­nary am­mo­nia. All po­ten­tially haz­ardous/ time and tem­per­a­ture con­trol for safety foods must be 41 de­grees or be­low or 135 de­grees or above; can not be held at room tem­per­a­ture; salad at buf­fet line was at 66 de­grees, eggs in food prep at 67 de­grees, chicken dumplings thaw­ing at 63 de­grees; throw out, put in cooler or cook. If po­ten­tially haz­ardous/time and tem­per­a­ture con­trol for safety foods are above 41 de­grees or be­low 135 de­grees, they can be out of tem­per­a­ture four hours then must be dis­carded; must record time if us­ing four hours; salad at buf­fet was at 66 de­grees, with no time record.

Non­crit­i­cal vi­o­la­tions: Time/tem­per­a­ture con­trol for safety foods shall be thawed us­ing an ap­proved method; thaw by cooler, run­ning wa­ter, mi­crowave or cook­ing; put in cooler or prep/cook be­fore reach­ing above 41 de­grees. Food not in the orig­i­nal pack­ages for use in the es­tab­lish­ment must be iden­ti­fied with the com­mon name of the food; sev­eral food prod­ucts out­side orig­i­nal con­tainer and not la­beled (su­gar/salt). Food must be stored in com­pli­ance with es­tab­lished reg­u­la­tions; all foods in cooler and at buf­fet must be cov­ered or have sneeze guard on buf­fet. Dur­ing pauses in food prepa­ra­tion or dis­pens­ing, food prepa­ra­tion and dis­pens­ing uten­sils shall be stored in ac­cor­dance with es­tab­lished reg­u­la­tions; keep han­dles out of prod­uct (ice scoop); sin­gle-ser­vice items stored on the floor; must be six inches off the floor.

Feb. 16

Led­bet­ter El­e­men­tary

275 Rheas Mill Road, Farm­ing­ton No vi­o­la­tions

Waf­fle House

1281 S. 48th St., Spring­dale Crit­i­cal vi­o­la­tions: Em­ployee wash­ing dishes, then rinsed hands; em­ploy­ees are re­quired to wash hands with soap and wa­ter for 20 sec­onds; man­ager will con­duct hand­wash­ing train­ing to re-ed­u­cate em­ploy­ees on hand­wash­ing pro­ce­dures. Hot wa­ter san­i­tiz­ing ware­wash­ing ma­chine did not turn the temp thermo-la­bel black; hot wa­ter san­i­ta­tion shall hit the dishes at 160 de­grees.

Non­crit­i­cal vi­o­la­tions: None

Sonic

4723 W. Sun­set Ave., Spring­dale Crit­i­cal vi­o­la­tions: Date on chicken breast (2/15) and sliced lemons (2/14) past the dis­card date and in pro­duc­tion cool­ers; food shall re­ceive a date of ex­pi­ra­tion no longer than seven days and then shall be dis­carded.

Non­crit­i­cal vi­o­la­tions: None

West Fork El­e­men­tary School

245 School Ave., West Fork No vi­o­la­tions

Feb. 17 East Side Grill

1838 N. Cross­over Road, Fayet­teville

No vi­o­la­tions

Casey’s Gen­eral Store

1037 Henri De Tonti Blvd., Ton­ti­town Crit­i­cal vi­o­la­tions: Foods marked day-old in hot hold­ing ready for ser­vice at 95 de­grees (meat­balls and bar­be­cue beef), foods that are cooled and reused the next day shall be re­heated to 165 de­grees and then hot held at 135 de­grees or above. Hot hold­ing for mac­a­roni and cheese (100 de­grees) and chili (98 de­grees) not at cor­rect hot-hold­ing tem­per­a­tures of 135 de­grees or above; foods shall be hot held at 135 de­grees or above; prod­ucts were heated to 135 de­grees in oven be­fore plac­ing in hot hold­ing for ser­vice.

Non­crit­i­cal vi­o­la­tions: None

Dol­lar Gen­eral

209 E. Pride­more Drive, Lin­coln Crit­i­cal vi­o­la­tions: Food tem­per­a­ture mea­sur­ing de­vices shall be ac­cu­rate within one de­gree of the in­tended range; milk cooler ther­mome­ter shows 26 de­grees; in­spec­tion ther­mome­ter shows 39 de­grees.

Non­crit­i­cal vi­o­la­tions: Food must be stored in com­pli­ance with es­tab­lished reg­u­la­tions; food must be stored six inches off the floor; Star­burst candy in the rear of the store is on the ground; cans and bot­tles can be stored on the floor. Out­side dump­ster is not closed; pick up trash and lit­ter around the dump­ster. Per­mit is not posted where pub­lic can see.

Tony’s Burg­ers

103 E. Pride­more Drive, Lin­coln Crit­i­cal vi­o­la­tions: Must re­heat pre­cooked po­ten­tially haz­ardous and time/ con­trol for safety foods to 165 rapidly, then hot-hold at 135 or above; do not use steam ta­ble to re­heat, use mi­crowave or stove; chili was at 90 de­grees.

Non­crit­i­cal vi­o­la­tions: Dur­ing pauses in food prepa­ra­tion or dis­pens­ing, food prepa­ra­tion and dis­pens­ing uten­sils shall be stored in ac­cor­dance with es­tab­lished reg­u­la­tions; scoop han­dle was in the ice.

Golden Dragon Buf­fet

4101 W. Sun­set Ave., Spring­dale Fol­low-up in­spec­tion

Crit­i­cal vi­o­la­tions: Raw meat was stored above raw pro­duce in the walk-in cooler; raw meats shall be stored be­low raw pro­duce.

Non­crit­i­cal vi­o­la­tions: Liq­uid waste is leak­ing from dump­ster onto the con­crete; liq­uid waste shall not be on the sur­face; man­ager stated they will be re­ceiv­ing a new dump­ster next week. Dump­ster shall be leak-proof with a drain plug. Freezer lid is se­cured by duct tape; equip­ment shall be in good re­pair; es­tab­lish­ment shall main­tain equip­ment ac­cord­ing to man­u­fac­tur­ers in­struc­tions.

Bliss Cup­cake Cafe

4204 W. Green Acres Road, Suite 100, Fayet­teville

Crit­i­cal vi­o­la­tions: None Non­crit­i­cal vi­o­la­tions: San­i­tizer in spray bot­tle was over 100 ppm for chlo­rine.

Feb. 21 World Gym

866 S. 48th St., Spring­dale No vi­o­la­tions

Mary’s Nat­u­ral Foods

220 S. Thomp­son St., Spring­dale No vi­o­la­tions

Frutti Ice

1401 N. 40th St., Spring­dale No vi­o­la­tions

Feb. 23

Core Pub Fayet­teville

3671 N. Mall Ave., Fayet­teville No vi­o­la­tions

Just Like Home

3075 E. Mis­sion Blvd., Fayet­teville No vi­o­la­tions

Z’s Brick Oven Pizza

2730 N. Col­lege Ave., Fayet­teville Crit­i­cal vi­o­la­tions: Hot wa­ter side of the hand­wash­ing sink faucet han­dle gas­ket is leak­ing (re­peat is­sue).

Non­crit­i­cal vi­o­la­tions: Hand-held wire mesh strainer is dam­aged and lacks re­place­ment. Out­side garbage dump­ster lids are open. Ceil­ing light fix­ture in dry food stor­age area lacks shield­ing.

Felt­ner Brothers

2768 N. Col­lege Ave., Fayet­teville Crit­i­cal vi­o­la­tions: Hand­wash­ing sink cold faucet han­dle lacks re­pair (re­peat is­sue).

Non­crit­i­cal vi­o­la­tions: None

Sa­mar­i­tan Com­mu­nity Cen­ter

1300 N. Thomp­son St., Suite G, Spring­dale

No vi­o­la­tions

T’s Ori­en­tal Mar­ket

1300 N. Thomp­son St., Suite L, Spring­dale

No vi­o­la­tions

BEN­TON COUNTY Feb. 13 Taco Bell

106 S. Bloom­ing­ton St., Low­ell Crit­i­cal vi­o­la­tions: Em­ployee did not wash hands af­ter han­dling wip­ing cloth be­fore pre­par­ing food on the line.

Non­crit­i­cal vi­o­la­tions: None

Dol­lar Gen­eral

106 N. Bloom­ing­ton St., Low­ell Crit­i­cal vi­o­la­tions: None Non­crit­i­cal vi­o­la­tions: Miss­ing ther­mome­ter in dairy cooler.

Cole­man’s Chil­dren’s Academy

103 E. Pres­i­den­tial Drive, Low­ell Crit­i­cal vi­o­la­tions: Raw eggs above salad mix in­side re­frig­er­a­tor drawer; must be kept be­low ready-to-eat foods or side-by-side, with a gap be­tween them.

Non­crit­i­cal vi­o­la­tions: None

Feb. 14 Cater­pil­lar Club­house

920 S. Carl St., Suite 1, Siloam Springs

Crit­i­cal vi­o­la­tions: San­i­tizer in spray bot­tle in the kitchen is read­ing over 200 ppm, which is too strong.

Non­crit­i­cal vi­o­la­tions: Ther­mome­ter in in­fant re­frig­er­a­tor is read­ing 44 de­grees. Caulk around sink is start­ing to peel away from the sink and counter; re­seal around the sink and counter as needed. Cabi­net un­der the sink has wa­ter dam­age and is no longer in good con­di­tion or eas­ily clean­able.

Chuck E Cheese

2006 Prom­e­nade Blvd., Rogers Crit­i­cal vi­o­la­tions: Dress­ing on salad bar at 52 de­grees, must be kept at 41 de­grees or be­low; if kept on time con­trol, then must have proper pro­ce­dures and writ­ten doc­u­ments.

Non­crit­i­cal vi­o­la­tions: Ice scoop be­ing kept on top of ice ma­chine; must be kept on a clean, san­i­tized sur­face be­tween uses.

Feb. 15 Wendy’s

3355 U.S. 412 East, Siloam Springs Crit­i­cal vi­o­la­tions: No pa­per tow­els at any of the kitchen hand­wash­ing sinks ex­cept for the one in drive-through. Very front hand­wash­ing sink does not have any soap.

Non­crit­i­cal vi­o­la­tions: No ther­mome­ter in the drive-through milk cooler. Man­ager work­ing on the grill is not wear­ing an ef­fec­tive hair re­straint. Toi­let seat in one stall in the women’s re­stroom is very loose and fall­ing off; wa­ter is leak­ing from the flush­ing unit when the toi­let is flushed. Area around the mop sink is miss­ing tile and grout; it ap­pears to pos­si­bly have been re­paired once, but wa­ter is still stand­ing in the area where tile is miss­ing.

Harps - Deli/Bak­ery

710 W. Cen­ter­ton Blvd., Cen­ter­ton Crit­i­cal vi­o­la­tions: 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.

Non­crit­i­cal vi­o­la­tions: None

RibCrib Bar­be­cue

3475 U.S. 412 East, Siloam Springs Crit­i­cal vi­o­la­tions: Demon­stra­tion of knowl­edge of food safety in­ev­i­dent through­out the fa­cil­ity or by ap­pro­pri­ate re­sponses and ac­tions is out of com­pli­ance due to hot hold­ing and is­sues with the three-com­part­ment san­i­tizer; these are re­peat vi­o­la­tions and un­der the same cir­cum­stances as the pre­vi­ous in­spec­tion. Un­cov­ered em­ployee drinks stored on top of the hot box. Pack­age of raw ham­burg­ers stored above ready-toeat foods in the salad reach-in cooler; de­stroy food as needed; ham­burg­ers moved to an­other cooler. Car­ton of raw eggs were stored above ready-to-eat foods in the walk-in cooler. No san­i­tizer is be­ing dis­pensed at three-com­part­ment sink; this is the area used to fill san­i­tizer buck­ets for wip­ing cloths also; man­u­ally mix san­i­tizer un­til re­paired, ser­vice call was made dur­ing in­spec­tion (re­peat vi­o­la­tion). Items such as mashed pota­toes, beans, mac and cheese, spinach dip are be­ing put in the hot-hold­ing box and not be­ing heated to 165 de­grees prior to plac­ing in hot box; all food must be re­heated prop­erly to 165 de­grees in two hours or less prior to be­ing placed in hot hold­ing and held at 135 de­grees or above. Most items on the serv­ing line are not be­ing held at 135 de­grees or above; items such as the sausage, mashed pota­toes, gravy, mac and cheese, spinach dip, beans are be­ing held above the load line or placed in pans that are dou­bleor triple-stacked; south­west salad mix is be­ing held un­der the heat lamp; store foods in the steam ta­ble and hot boxes prop­erly to en­sure hot food is held at 135 de­grees or above. At the bar, chem­i­cal spray bot­tle was stored above food items on a wire shelf; chem­i­cals must not be stored with food items.

Non­crit­i­cal vi­o­la­tions: Cob­blers stored un­cov­ered in the walk-in freezer; bag of ice stored on the floor in the walkin freezer. Food em­ployee is work­ing on the serv­ing line, not wear­ing a beard re­straint (re­peat vi­o­la­tion). Han­dle is miss­ing from one of the steam ta­ble cov­ers and was re­placed with a wire; re­pair items with ap­proved re­pair meth­ods and ma­te­ri­als. Sil­i­cone around the walls and equip­ment in the dish area is no longer clean and in good con­di­tion; re­place the sil­i­cone as needed with a prod­uct that is de­signed for high wa­ter ar­eas.

Casey’s Gen­eral Store

1111 Main St., Cen­ter­ton Crit­i­cal vi­o­la­tions: Wash hands any time con­tam­i­na­tion could have oc­curred, when chang­ing tasks and as de­scribed in the Arkansas Rules and Reg­u­la­tions. 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. Hot-hold bar­be­cue be­low 135 de­grees. Hot-hold bar­be­cue at 78 de­grees.

Non­crit­i­cal vi­o­la­tions: None

Feb. 16 Beef ‘O’Brady’s

2500 SW 14th St., Suite 108, Ben­tonville

Crit­i­cal vi­o­la­tions: 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; raw chicken was in hand­wash­ing sink. Spray bot­tle was not la­beled.

Non­crit­i­cal vi­o­la­tions: None

Fresh Donuts

2502 SW 16th St., Ben­tonville Crit­i­cal vi­o­la­tions: There is no pre­pared san­i­tizer on site at time of ini­tial in­spec­tion.

Non­crit­i­cal vi­o­la­tions: Wip­ing cloths shall be used as in­tended and in com­pli­ance with reg­u­la­tions per­tain­ing to re­tail food es­tab­lish­ment; wipes were stored in non­san­i­tiz­ing so­lu­tion.

Marco’s Pizza

2502 SW 14th St., Suite 4, Ben­tonville

Crit­i­cal vi­o­la­tions: Demon­stra­tion of knowl­edge of food safety was in­ev­i­dent through­out the fa­cil­ity or by ap­pro­pri­ate re­sponses and ac­tions; chlo­rine strips used by man­ager to test qua­ter­nary am­mo­nia; man­ager was ad­vised on cor­rect strips. The hand­wash­ing sink and aids and de­vices may not be used for food prepa­ra­tion or uten­sil wash­ing, or as a ser­vice sink or in any other man­ner, other than hand­wash­ing. No san­i­tizer was pre­pared on site at on­set of in­spec­tion. Kitchen hand­wash­ing sink had hot and cold wa­ter turned off.

Non­crit­i­cal vi­o­la­tions: None

Casey’s Gen­eral Store

900 SW 14th St., Ben­tonville Crit­i­cal vi­o­la­tions: A hand­wash­ing sink shall be main­tained so that it is ac­ces­si­ble at all times for em­ploy­ees to use, and do not use for pur­poses other than hand­wash­ing.

Non­crit­i­cal vi­o­la­tions: None

South­side El­e­men­tary School

200 W. Tulsa St., Siloam Springs Crit­i­cal vi­o­la­tions: Slicer is stored and cov­ered, but the back of the blade, guard and un­der the unit still has some food de­bris.

Non­crit­i­cal vi­o­la­tions: There is a small amount of ice buildup on the door and frame of freezer No. 1; con­den­sa­tion leak in freezer 1 (re­peat vi­o­la­tion). Floor­ing ma­te­rial is start­ing to peel around the dish ma­chine in var­i­ous places. This is al­low­ing stand­ing wa­ter and is no longer eas­ily clean­able; a tem­po­rary re­pair may be ac­cepted un­til more time is avail­able to re­pair prop­erly; a per­ma­nent re­pair must be com­pleted prior to fall 2017 start of school. Con­den­sa­tion leak in the walk-in cooler; re­pair as needed (re­peat vi­o­la­tion).

Siloam Springs Mid­dle School

600 S. Dog­wood St., Siloam Springs Crit­i­cal vi­o­la­tions: None

Non­crit­i­cal vi­o­la­tions: Ex­ces­sive con­den­sa­tion leak in walk-in freezer; re­peat vi­o­la­tion, but in a dif­fer­ent lo­ca­tion this time.

Feb. 17 Ye Olde King Pizza

107 SW 14th St., Suite 107, Ben­tonville

Crit­i­cal vi­o­la­tions: 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 hand tow­els at kitchen hand­wash­ing sink.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; san­i­tizer bucket in kitchen hand­wash­ing sink. No chlo­rine or qua­ter­nary am­mo­nia in red san­i­tizer wipe bucket.

Non­crit­i­cal vi­o­la­tions: Mul­ti­ple ceil­ing tiles in kitchen area need to be re­in­stalled.

Ex­plore and Dis­cover Child Care

201 NW Sec­ond St., Ben­tonville No vi­o­la­tions

Trucks and Tiaras Learn­ing Cen­ter

610 SW A St., Ben­tonville No vi­o­la­tions

Wee Friends Dis­cov­ery Cen­ter

201 NW Sec­ond St., Ben­tonville No vi­o­la­tions

Wash­ing­ton Ju­nior High School

1501 NE Wild­cat Way, Ben­tonville No vi­o­la­tions

Wal­mart Neigh­bor­hood Mar­ket Fuel Cen­ter

1803 E. Cen­tral Ave., Ben­tonville No vi­o­la­tions

Wal­mart Neigh­bor­hood Mar­ket

1703 E. Cen­tral Ave., Ben­tonville No vi­o­la­tions

Pure Nutri­tion

201 SW 14th St., Suite 106, Ben­tonville

Crit­i­cal vi­o­la­tions: Use hand san­i­tiz­ers ac­cord­ing to the rules es­tab­lished in the Arkansas Rules and Reg­u­la­tions. 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. Pro­vide an ad­e­quate sup­ply of hand cleanser (liq­uid, pow­der or bar) at each hand­wash­ing sink.

Non­crit­i­cal vi­o­la­tions: None

The Pedaler’s Pub

410 SW A St., Ben­tonville Crit­i­cal vi­o­la­tions: None Non­crit­i­cal vi­o­la­tions: Food not in the orig­i­nal pack­ages for use in the es­tab­lish­ment must be iden­ti­fied with the com­mon name of the food; un­la­beled spray wa­ter bot­tles.

Kum & Go

2811 E. Cen­tral Ave., Ben­tonville Crit­i­cal vi­o­la­tions: Items in store cooler at 48 de­grees; all items are above 41 de­grees.

Non­crit­i­cal vi­o­la­tions: None

Ca­bela’s

2300 Prom­e­nade Blvd., Rogers Crit­i­cal vi­o­la­tions: None Non­crit­i­cal vi­o­la­tions: Prepack­aged nuts did not have in­gre­di­ents listed in or­der by weight; food pack­aged in re­tail food es­tab­lish­ment shall be la­beled as spec­i­fied in law.

Wal­mart Neigh­bor­hood Mar­ket Deli/Bak­ery

1703 E. Cen­tral Ave., Ben­tonville Crit­i­cal vi­o­la­tions: Hand­wash­ing sink in bak­ery blocked by the prep ta­ble.

Non­crit­i­cal vi­o­la­tions: None

Day­light Donuts

405 W. Cen­ter­ton Blvd., Cen­ter­ton Crit­i­cal vi­o­la­tions: A hand­wash­ing sink shall be main­tained so that it is ac­ces­si­ble at all times for em­ployee use, do not use for pur­poses other than hand­wash­ing; ware­wash­ing rack ob­struct­ing hand­wash­ing sink ac­cess.

Non­crit­i­cal vi­o­la­tions: None

Savoy Tea Co.

2203 Prom­e­nade Blvd., Suite 8152, Rogers

Crit­i­cal vi­o­la­tions: Miss­ing la­bel on spray bot­tle in­di­cat­ing chem­i­cal con­tent; must la­bel all chem­i­cal con­tain­ers.

Non­crit­i­cal vi­o­la­tions: Back-flow pre­ven­tion is re­quired for hose con­nected to mop sink faucet or use an air gap.

Feb. 21 Wings Cof­fee

3307 SW 14th St., Ben­tonville No vi­o­la­tions

Wal­mart Neigh­bor­hood Mar­ket

1800 E. Cen­ter­ton Blvd., Cen­ter­ton No vi­o­la­tions

Wal­mart Neigh­bor­hood Mar­ket Deli/Bak­ery

1800 E. Cen­ter­ton Blvd., Cen­ter­ton No vi­o­la­tions

Wal­mart Neigh­bor­hood Mar­ket Fuel Cen­ter

1808 E. Cen­ter­ton Blvd., Cen­ter­ton Crit­i­cal vi­o­la­tions: The hand­wash­ing sink and aids and de­vices may not be used for food prepa­ra­tion or uten­sil wash­ing, or as a ser­vice sink, or in any other man­ner, other than hand­wash­ing; wash­ing brush and scrub­bing pad was in hand­wash­ing sink.

Non­crit­i­cal vi­o­la­tions: Pack­aged food shall not be stored in di­rect con­tact with ice or wa­ter; ready-to-eat beef sticks (bulk dis­penser) stored di­rectly on three-com­part­ment sink drain sur­face.

Evolve Pa­leo Chef

117 S. Dix­ieland Road, Suite A, Low­ell

No vi­o­la­tions

Star­bucks Cof­fee

1803 E. Cen­ter­ton Blvd., Ben­tonville Crit­i­cal vi­o­la­tions: Dur­ing pauses in food prepa­ra­tion or dis­pens­ing, food prepa­ra­tion and dis­pens­ing uten­sils shall be stored in ac­cor­dance with es­tab­lished reg­u­la­tions; ice scoop was han­dle-down in ice bin.

Non­crit­i­cal vi­o­la­tions: None

Feb. 22 Com­mu­nity Cen­ter Kitchen

512 S. Black Ave., Sul­phur Springs No vi­o­la­tions

Granny’s Sim­ple Bless­ings

408 W. Main St., Gravette No vi­o­la­tions

Tar­get Cafe

2404 Prom­e­nade Blvd., Rogers No vi­o­la­tions

Taco Bell

2208 Prom­e­nade Blvd., Rogers No vi­o­la­tions

Qdoba Mex­i­can Grill

2005 Prom­e­nade Blvd., Suite 100, Rogers

Crit­i­cal vi­o­la­tions: Steak cubes at 130 de­grees in steam ta­ble; must be kept at 135 de­grees or above; dryer prod­ucts on steam ta­ble, such as steak cubes, might need more at­ten­tion to stay at 135 de­grees or above, as other items on steam ta­ble were well above 135 de­grees, steak cubes were re­heated to above 165 de­grees. Corn and bean salsa on salad prep at 48 de­grees; must be kept at 41 de­grees or be­low; sam­ple corn and bean salsa for bac­te­ri­o­log­i­cal test­ing.

Non­crit­i­cal vi­o­la­tions: None

The Court­yard by Mar­riott

1001 McClain Road, Ben­tonville Crit­i­cal vi­o­la­tions: Frozen soup thaw­ing on top of raw ba­con.

Non­crit­i­cal vi­o­la­tions: Food pack­aged in es­tab­lish­ment shall be la­beled as spec­i­fied; all in­gre­di­ents in pack­aged prod­ucts must be listed, such as sand­wiches, cakes and wraps. Per­mit posted ex­pired.

Kin­dle Mother’s Day Out and Week­day Preschool

1201 NE McCol­lum Drive, Ben­tonville

Crit­i­cal vi­o­la­tions: None Non­crit­i­cal vi­o­la­tions: None

He­len Wal­ton Chil­dren’s Cen­ter

1701 NE Wild­cat Way, Ben­tonville No vi­o­la­tions

Ap­ple Glen El­e­men­tary

1801 Brave Lane, Ben­tonville No vi­o­la­tions

Build­ing Bridges at Wild­cat Way

1525 NE Wild­cat Way, Ben­tonville No vi­o­la­tions

Feb. 23 Rogers High School

2300 S. Dix­ieland Road, Rogers No vi­o­la­tions

Sonic

200 E. New Hope Road, Rogers No vi­o­la­tions

Step­ping Stone Chil­dren’s Academy

1100 NE McClain Road, Ben­tonville Crit­i­cal vi­o­la­tions: Spaghetti dated 2/6/17 not dis­carded post seven days. Green beans and ham­burger meat with no date mark.

Non­crit­i­cal vi­o­la­tions: None

Sim­mons Suites

3001 NE 11th St., Ben­tonville Crit­i­cal vi­o­la­tions: Food tem­per­a­ture mea­sur­ing de­vice shall be pro­vided and read­ily ac­ces­si­ble for use in en­sur­ing at­tain­ment and main­te­nance of food tem­per­a­ture; no ther­mome­ter ded­i­cated for use at break­fast bar.

Non­crit­i­cal vi­o­la­tions: None

An­geli­nos Ital­ian Restau­rant

2001 U.S. 412 East, Siloam Springs Crit­i­cal vi­o­la­tions: No pa­per tow­els at hand­wash­ing sink. Dish­washer is not dis­pens­ing san­i­tizer (re­peat vi­o­la­tion), ma­chine is go­ing to be re­placed; do not use ma­chine un­til the unit is re­placed. Crab meat and sausage were at 43 de­grees; items were sliced to­day, moved to walk-in to be cooled prop­erly.

Non­crit­i­cal vi­o­la­tions: Cur­tain sep­a­rat­ing kitchen from din­ing room is not clean; clean fre­quently, as needed.

Anh Montes­sori

2730 N. Woods Lane, Rogers No vi­o­la­tions

Wal­nut Farm Montes­sori School

4208 Arkansas 72 East, Ben­tonville No vi­o­la­tions

Sun­shine School and De­vel­op­ment Cen­ter

3400 N. Woods Lane, Rogers No vi­o­la­tions

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