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.
Nov. 2
w El Tarasco, 121 Main St., Gravette
Critical violations: Beans and taco meat were 48 degrees. Cold holding is 41 degrees or below. Employees must wash hands when changing gloves between tasks. Raw meat was stored above ready to eat foods. Employees must wash hands with soap and water at the handwashing sink when going from dirty to clean dishes. Management is aware walk-in cooler is not working properly, but it is still being used.
Noncritical violations: Thermometers are needed in all coolers. Walk-in cooler was 53 degrees. Cold foods must be held at 41 degrees or below. Wiping cloths need to be stored in sanitation buckets.
w Gravette Junior High
607 Dallas St., Gravette
Noncritical violations: Single-serve utensils must be stored handle up.
Nov. 5
w Papa Mike’s, 1 Riordan Hall, Bella Vista
Critical violations: Any ready to eat items held more than 24 hours need to be date marked. When going from dirty dishes to clean dishes, employees must wash their hands.
Noncritical violations: Need to label items that are out of their original containers. Employees involved in food prep must wear hair restraints. Roaches were found in the kitchen area. The handwashing sink is leaking.
w Metfield Clubhouse
1 Euston Road, Bella Vista
Critical violations: Items in customer self-service areas must be protected. Bleach water tested more than 200 ppm. Should be 50 to 100 ppm. Sausage was 65 degrees. Cold holding is 41 degrees or below. The handwashing sink in bar area must be supplied with soap and paper towels. When going from dirty to clean dishes, hands must be washed.
Noncritical violations: Employees involved in food prep must wear hair restraints. Wiping cloths must be stored in a sanitation bucket.
Nov. 9
White Oak Station, 1140 E. Central, Centerton
Critical violations: All items in the customer self-service areas need to be labeled. Paper towel dispensers at the handwashing sink do not dispense paper towels. Polish sausage was 112 degrees. Hot holding is 135 degrees or above. Soda nozzles had mold growing on them. Need to date mark all ready to eat foods held more than 24 hours.
Noncritical violations: Need QAC test strips. Boxes were on the freezer floor. Need to label items out of original containers. Scoop needs to be stored handle up out of product. Need to use food grade scoop with handle, not plastic cups.
Nov. 10
Jim’s Razorback Pizza, 141 N. Curtis Ave., Pea Ridge
Noncritical violations: The walk-in cooler door needs to be able to seal shut.
Nov. 12
w Quick Stop, 101 S. Eighth St., Rogers
Critical violations: Don’t store personal drinks in customer areas.
Noncritical violations: There were no paper towels in restroom. Ice scoop needs to be stored in a cleanable container. Soap and paper towels are needed at the handwashing sink. Adequate light needed in the dry storage area. Chlorine test strips are needed.
w Fuse Fitness Center, 1400 S.E. Walton Blvd., Bentonville
Critical violations: The handwashing sinks need to be supplied. There was no soap at smoothie handwashing sink. Need to date-mark ready-to-eat foods held more than 24 hours.
Noncritical violations: Employees involved in food prep must wear hair restraints. Employees involved in food prep may not wear jewelry on hands and wrists.
Nov. 13
w Little Feet Street, 110 Shane Drive, Centerton
Noncritical violations: Food out of the original container must be labeled.
w Carniceria Mexico, 805 Centerton Blvd., Centerton
Noncritical violations: Paper towels are needed at the handwashing sink at all times.
w Jim’s Razorback Pizza, 11470 E. Centerton Blvd., Centerton
Critical violations: Eggs were on the top shelf in the walk-in cooler above produce. Need to date-mark ready-to-eat potentially hazardous foods.
Noncritical violations: The freezer door needs to be able to shut completely. Boxes were on floor in freezer.
Nov. 16
w Clarion Hotel, 211 S.E. Walton, Bentonville
Critical violations: All spray bottles need to indicate contents. The bleach sanitizer in a spray bottle was more than 200 ppm. Must be between 50 and 100 ppm.
Noncritical violations: The ice machine in prep area needs to be cleaned. Need bleach sanitizer tests strips.
w Wasabi Japanese Cuisine, 609 S. Eighth St., Rogers
Critical violations: A coffee can was used as a scoop for the sugar bin. Eggs were being stored above ready to eat foods in the walk-in cooler. Raw chicken was stored above raw beef in the walk-in. Sanitizer was mixed with soap solution.
Noncritical violations: Test strips for bleach solution are needed for the three-compartment sink. The thermometer was missing from the raw meat prep cooler.
w KFC, 507 S. Eighth St., Rogers
Critical violations: Small refrigerator had products at 57 degrees. Refrigerator was accidentally unplugged during cleaning.
Nov. 17
w Shadow Valley Country Club, 7001 Shadow Valley Road, Rogers
Noncritical violations: Need test strips.
w S & J Food Service, 1912 S. Walton Blvd., Bentonville
Critical violations: Eggs stored above hot dogs in the refrigerator.
Noncritical violations: The bathroom door needs to be self closing. Food prep employees need to wear hair restraints. Leftovers were being stored in sour cream containers.
w Springhill Suites, 2304 S.E. Walton Blvd., Bentonville
Critical violations: Hard-boiled eggs were 51 degrees on buffet line. Must be at 41 degrees or below. Sanitizer was 400 ppm. Must be at 200 ppm.
w Smoking Joe’s Ribhouse, 803 W. Poplar St., Rogers
Critical violations: Styrofoam cup was being used as a scoop for sugar. Beef was 47 degrees, sitting out at room temperature waiting to be put in oven. Storing boxes of meat on floor in walk-in refrigerator.
Noncritical violations: Walk-in for vegetables has plywood on one wall. Must be smooth and easily cleanable. Need test strips for sanitizer solution. Employees in food prep area must wear hair restraints.
Nov. 18
w Simmons Suites, 3001 N. 11th St., Bentonville
Critical violations: Fruit in a fruit bowl was at 44 degrees. Must be kept at 41 degrees or below. Raw eggs were sitting on a counter at room temperature. Test strips for bleach solution for sanitizing are needed. Food contact surfaces are not being sanitized correctly.
Noncritical violations: The thermometer in kitchen refrigerator was reading 46 degrees. Food was 40 degrees.
— Staff Report
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