HEALTH INSPECTIONS

Critical violations are those factors leading to foodborne illness and must be corrected immediately. Noncritical violations relate to the maintenance of food operations and cleanliness.

Oct. 17 Bearded Chops Market

308 First Ave. N.E., Gravette Critical violations: None Noncritical violations: Flooring in food prep and ware washing area lacks coving.

Burrito House And Taqueria

183 Rebecca St., Suite C, Gentry

Critical violations: None Noncritical violations: Shelves, doors, handles and other parts of refrigerators, grill and grill area visibly dirty. Floors, walls and other equipment are visibly dirty.

Gentry Head Start

206 S. Giles St., Gentry Critical violations: Sanitizer in the spray bottle is too strong. Should be 50-100 ppm.

Noncritical violations: Gaps in the weather stripping at the bottom of the outside/ kitchen door.

Gentry Intermediate School

302 W. Second St., Gentry Critical violations: None Noncritical violations: Case of margarine stored below personal foods. Uncovered loose pieces of insulation on the floor in the walk-in freezer. Water leak in the drain line under the three-compartment sink. Floor in the walk-in cooler is rusty in multiple spots, possibly due to the water standing/leaking from the ice buildup between the freezer and the walk-in cooler.

Hard Luck Cafe

501 First Ave., Gravette Critical violations: Dishwasher was not dispensing the sanitizer.

Noncritical violations: Observed no asterisking on the menu. One bay of the three-compartment sink is damaged.

Maysville Handi-Stop

11827 Arkansas 43 North, Maysville

Critical violations: Sliced turkey at 49 degrees and scrambled eggs at 53 degrees in refrigerators. Calzone at 122 degrees.

Noncritical violations: Observed no documentation of a certified food protection manager. Observed no asterisking by the consumer advisory. The facility lacks a refrigerator thermometer in several refrigerators.

Subway

183 Rebecca St., Gentry Critical violations: No sanitizer is being dispensed through the dispensing system at the three-compartment sink. Portioned teriyaki chicken is at 43 degrees on the serving line.

Noncritical violations: No thermometer in the front reach-in cooler. Repeat violation. Condensation leak in the walk-in freezer. Ice buildup on unit. Trays under the leaking area to prevent water from dripping onto the product below. Ice buildup on the walk-in freezer door. Repeat violation.

Oct. 18

Back Forty Restaurant

1059 S. Maxwell St., Siloam Springs

Critical violations: Employees did not wash their hands between handling raw meats and other items. Bacon and sausage links on the shelf above the grill not at 135 degrees or above. Potato salad exceeds the manufacturer’s use-by date. Items not datemarked as needed.

Noncritical violations: Bucket of detergent sitting on the prep table above open food and next to other foods. Multiple containers of food stored in refrigeration units not covered as needed. Employee washing dishes is not wearing a hair restraint. The bottom of the three-door cooler is visibly dirty. Facility has items not necessary for food preparation or service in the back storage area. Multiple areas in the facility are visibly dirty. Menus shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Papa John’s Pizza

151 U.S. 412 East, Siloam Springs

Critical violations: Clean and sanitize all food-contact surfaces. Clean nonfoodcontact surfaces.

Noncritical violations: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency in required information through passing a test that is part of an accredited program. A retail food establishment shall have procedures for employees to follow when responding to bodily fluid release events. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces. Seal around the bottom and the sides of the mop sink.