RESTAURANT INSPECTIONS

Information is from state Health Department records. Restaurants are listed in order of inspection date. 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.

McDonald’s 31708 203 N. Curtis Ave., Pea Ridge

Critical violations: Cheese being held under time as a control must be recorded.

Noncritical violations: Handwashing sink must be accessible at all times. Employees involved in food prep must wear a hair restraint. Employees involved in food prep may not wear jewelry on hands or wrist except for a plain wedding band.

Victoria’s Mexican Restaurant 150 S. Curtis Ave., Suite B, Pea Ridge

Critical violations: Must store raw meats and eggs below ready-to-eat foods. Grilled onions and pepper 116 degrees; hot holding is 135 degrees or above. Shredded chicken 45 degrees, shrimp 46 degrees; cold holding is 41 degrees or below. Must date mark ready-to-eat potentially hazardous food held more than 24 hours.

Noncritical violations: Floors in food prep areas must be smooth and easily cleanable.