HEALTH INSPECTIONS

Jan. 31

Cotton Patch Cafe, 3451 E. U.S. Hwy 412 Priority violations: • Active managerial controls to maintain food safety not observed during time of inspection.

• Observed cold-holding temperature problems.

• Observed employees not washing hands when it is required.

• Observed employees not washing hands properly as required by regulations.

• Employees observed not washing hands properly as described in the Arkansas Rules and Regulations Pertaining to Food Establishments. Employees were rinsing the soap off hands without lathering or lathering long enough. Corrected.

• Employee did not wash hands after leaving raw breading station and handling the walk-in door handle.

• Dishwasher did not wash hands after handling dirty dishes before handling clean dishes. Corrected.

• Employee handling ready-toeat food with bare hands. Corrected.

• Sanitizer is not being dispensed at the three-compartment sink. Establishment is manually mixing it until the dispenser can be repaired.

• Food in the breading station is not being held at 41°F or below. Unit adjusted.

• Portioned containers of roast beef in upright cooler are not at 41°F or below. Moved to walk-in.

• Portioned sliced turkey meat stored above the load line not at 41°F or below.

• Portioned cups of salsa stored at room temperature. Nonpriority Violations: • No thermometer in the breading station reach-in. Corrected.

• Employee cutting onions next to the wall with the electrical panels and onions were touching the wall during prep. Wall is not clean.

• Employee sitting on a cart that is used as a food preparation surface while slicing onions.

• Both ice buckets are cracked and/or broken on the bottom. A piece of one bucket is missing. These items need to be destroyed and not used at all.

Feb. 2

Casey’s General Store, 2655 U.S. Hwy 412 E. Priority violations: • Sliced turkey in hot-holding is not at 135°F or above.

• Mac and cheese is not 135°F throughout. The center is at 144°F but the top is 107°F. Stir foods as needed to ensure proper hotholding.

• Date marking for ready-to-eat, potentially hazardous food/time/ temperature control for safety food prepared on-site or opened commercial container held for more than 24 hours.

• Open containers of tuna salad and chicken salad are not date marked as needed. Nonpriority Violations: • Excessive ice build-up in walkin freezer where ice cream and bagged ice are stored.

Little Caesars Pizza, 200 N. Progress Ave. Ste.15 Priority violations: • Handwashing sink in the back preparation/warewashing area is shut off because it is leaking. Plumber has been called.

• Dishes put in sanitizer with food debris still on them. Rewash as needed.

• Pan put away on shelf with food still on the inside rim of the pan. Rewash as needed.

• Pepperoni pizza in hot box at 130°F. Maintain hot food at 135°F or above. Destroyed

• Sanitizer is coming out too strong. Exceeds 500ppm. Manually dilute until the unit is corrected so the proper concentration is automatically diluted. Nonpriority violations: • Handles on the hot boxes have an excessive accumulation of dirt on them.

• Shelves in front by prep station and dough-rolling station have an accumulation of food debris on them. Clean regularly as needed to remove food debris.

• Front handwashing sink does not have any cold water. Handle is broken and water is turned off because of the leak.

• Pass through doors in walk-in do not stay closed without the need of a bungie cord. Repair as needed. Repeat violation.

Feb.8

Fratelli’s Wood-Fired Pizzeria, 118 S. Broadway St. Priority violations: • Front cooler is not holding the dressing at 41°F or below. Adjust as needed. Nonpriority violations: • Employee is not wearing effective hair or beard restraint.

• Interior of the chest freezer has food debris in the bottom under shelves.

• Wall behind finish table/dough bins is starting to get pitted. Finish the wall so that it is smooth and easily cleanable.