RESTAURANT INSPECTIONS
Information is from state Health Department records. Priority violations are defined as items relating directly to factors that lead to food-borne illness and must be corrected immediately.
Priority foundation violations are defined as items relating directly to factors that lead to foodborne illness such as training, equipment plans and documentation and must be corrected immediately.
Core violations are defined as items that relate to maintenance of food operations and cleanliness.
Feb. 12 Pea Ridge High School
781 W. Pickens Road, Pea Ridge
Priority violations: No time as a control policy (log). Sliced turkey in walk in is still 48 degrees ; cool properly; slice in batches (corrected). Core violations: Personal food items stored with other food items; store personal separate from other foods (corrected). Ice paddle stored on the floor in a container in the freezer; do not store on the floor; container holding the ice paddle has excessive debris in it. Excessive condensation in freezer. Rubber cove base is falling off in dish room. Floor drain in dish room is not flush with the floor so it does not drain properly; water stands around drain. New floor is peeling in dish room. Clean interior of freezer; dead bugs in the corner by the door.
Pea Ridge Primary School
1411 Weston St., Pea Ridge
Priority violations: No use-by date on open carton of liquid eggs. Core violations: Wash temperature is not reaching 160 degrees; adjust as needed; monitor regularly to ensure it is working properly.
Marvin’s Food Saves
240 N. Curtis Ave., Pea Ridge
Core violations: Need working thermometer for milk cooler.
Marvin’s Food Saves Bakery
240 N. Curtis Ave., Pea Ridge
Priority violations: General Tso’s chicken 104 degrees , chicken strip 114 degrees hot holding. Core violations: Hot unit holding 112 degrees; unit needs to maintain food at 135 degrees or above.
McDonald’s
31708 203 N. Curtis Ave., Pea Ridge
Priority violations: Must mark items under time as a control. Core violations: Gauges for dishwasher are not working; need to be able to know when hot water sanitation dishwasher is working. Managers in food service working on the prep line must wear a hair restraint.