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.

Jan. 27

White Hawk Center

1710 W. Hudson Road, Rogers

Noncritical violations: Bathroom tiles need to be nonabsorbent. Single-service utensils must be stored handle up. Scoops need to be used in product.

Jan. 31

Thomas Jefferson Elementary

810 Bella Vista Road, Bentonville

Noncritical violations: Employee must wash hands when going from dirty to clean dishes. When changing gloves, hands must be washed.

Braum's 221

1119 N. Walton Blvd., Bentonville

Critical violations: Milk 49 degrees, ham 61 degrees; cold holding is 41 degrees or below. Logs for food held out of temperature are not being maintained; last log was from 2:30 p.m.

Noncritical violations: Employee involved in food prep must wear hair restraint.

Feb. 4

Arby's 1603

501 S. Eighth St., Rogers

Follow-up inspection

Critical violations: Cheddar cheese 100 degrees; must be kept at 135 degrees or above (repeat violation). Jalepeno 49 degrees at cold bar; must be kept at 41 degrees or below (repeat violation).

Feb. 7

S&J Food Service and Nick and Johnny's Pizza

1912 S. Walton Blvd., Suite E, Bentonville

Critical violations: Employee did not wash hands after handling dirty dishes and before handling clean dishes (corrected). Sanitizer solution was more than 200 ppm for bleach in spray bottle; must be between 50-100 ppm (repeat violation -- corrected on site).

Noncritical violations: Using small cups as scoops; cups do not have handles; must store scoops in product with handle out (repeat violation).

Waffle House 880

2308 S.E. Walton Blvd., Bentonville

Critical violations: Raw eggs above grill in basket were at 58 degrees; must be kept at 41 degrees or below or use time as a control. Ham 50 degrees, jalepeno 50 degrees in cold prep; must be kept at 41 degrees or below (repeat violation). Storing raw eggs above onions in walk-in cooler. Sanitizer solution was at 200 ppm for bleach in wiping cloth bucket; must be between 50-100 ppm (repeat violation).

Noncritical violations: Spring on self-closing cooler No. 1 door is broken; needs to be replaced. Handwashing sign is missing at sinks; must have signs stating "Employees Must Wash Hands" at all handwashing sinks and bathrooms.

Boston's Restaurant & Grill

211 S.E. Walton Blvd., Bentonville

Critical violations: Hot water not available at handwashing sink near dishwasher (plumber on site at time of inspection). Ham 44 degrees, chicken 44 degrees, sauce 44 degrees in large prep table; meatball 55 degrees, raw chicken 48 degrees in prep under grill; chicken 45 degrees, dressing 48 degrees at salad prep; must be kept at 41 degrees or below (repeat violation). Sanitizer solution in spray bottle was at 400 ppm for quaternary ammonia; must be at 200 ppm per label.

Noncritical violations: Missing light cover in walk-in freezer. Test strips missing for quaternary ammonia.

Copeland's

463 N. 46th St., Rogers

Noncritical violations: Employees involved in food must wear beard restraint.

Abuelo's Mexican Food Embassy

4005 W. Walnut St., Rogers

Critical violations: Dishwasher not dispensing chemical for sanitation; 0 ppm for chlorine; use three-compartment sink until corrected; call when fixed; should be 50-100 ppm. Sanitation bucket tested 0 ppm; should be 200 ppm for quaternary ammonia. Employee involved in food prep sleeves crossing food when prepping plate.

Noncritical violations: Employee involved in food prep must wear a beard restraint. Wiping cloths need to be stored in sanitation bucket.

Follow up: Dishwasher is dispensing correct amount of chemical.

Feb. 8

Benton County School of the Arts

506 W. Poplar St., Rogers

Noncritical violations: Need test strips.

Wasabi Japanese Cuisine

609 S. Eighth St., Rogers

Critical violations: Spray bottle for sanitizer did not have label indicating contents (repeat violation).

Noncritical violations: Missing sign at handwashing sink stating "Employees Must Wash Hands" (repeat violation). Need raw fish warning in menu and take-out menu.

Pizza Hut 2613

814 Cypress St., Rogers

Critical violations: Buffalo chicken 45 degrees, chicken wing 45 degrees, sauce 45 degrees in walk-in cooler; must be kept at 41 degrees or below.

Noncritical violations: Test strips for bleach sanitizer were not available.

Taco Bell 515

608 S. Eighth St., Rogers

Noncritical violations: Light shield above heating cabinets was missing (corrected on site).

Tortilleria La Popular

400 S. Eighth St., Suite F, Rogers

Critical violations: Tamale pork sauce 85 degrees was not being cooled properly in walk-in cooler; must cool from 135 degrees to 70 degrees within two hours and from 70 degrees to 41 degrees within additional four hours.

Noncritical violations: Reusing lard five-gallon buckets to store sauce and beans. Using bowl as a scoop in sauce in walk-in. Missing light shield on light above grill and on florescent lights in back above bakery area. Fruit gelatin dessert package for consumer is not labeled by ingredients, by weight or place of packaging.

Burger King

500 S. Eighth St., Rogers

Noncritical violations: Missing handwashing sign in bathroom; must state at least "Employees Must Wash Hands" (corrected on site).

Feb. 14

Kum & Go

978 Pleasant Grove Road, Lowell

Noncritical violations: Spray bottles need labels with contents.

Loyd's Little Land

1723 N. Concord St., Lowell

Noncritical violations: Raw ground beef and eggs stored above other ready-to-eat foods in fridge. Light shield needs reattached.

Feb. 15

Lucy's Diner

511 W. Walnut St., Rogers

Critical violations: Raw hamburger stored above cooked ham in walk-in cooler. Raw vacuum pack steak above cooked ham. Spray bottles are not labeled with their contents. Employee went from dirty dishes to clean dishes without washing hands. Pie slicer in front handwashing sink (corrected). Employee used three-compartment sink, not handwashing sink, to wash hands. Maintain cold food at 41 degrees or below. Walk-in cooler and prep table were not holding food at proper temperature. Food in walk-in was 47 degrees-48 degrees; food in prep table 49 degrees. Au jus held at room temperature above grill 90 degrees. Goulash in walk-in is not cooling properly; was 97 degrees-104 degrees at the beginning of inspection; temperature at end of inspection 87 degrees-104 degrees.

Noncritical violations: Using bowl as a scoop in diced tomato; spoon as scoop in potato salad with handle in potato salad; cup in ranch bucket. Floor drain under sink is clogged/not draining. Hose for ice machine drain is sitting in backed-up water. Need to repair back door frame. Open drain in slicer/mixer room. Need base coving in slicer/mixer room. Seal area around wall floor junctions so area is cleanable; excessive debris in cracks (was to be done prior to opening). Need vent cover over vent in kitchen. Freezer floor has dirt and food on it. Leaking hot water faucet at three-compartment sink. Ice scoop laying down in ice; store scoop handle up. Employee cleaned his shoes off with the same towel he cleaned the stainless steel with. Towel was taken to the "dirty laundry" bag (suggest different type of towels for wall cleaning and/or food areas). Food preparation employees wearing jewelry on hands and wrists.

Arby's 1603

501 S. Eighth St., Rogers

Follow up inspection

Critical violations: Jalepeno 49 degrees at cold bar; must be kept at 41 degrees or below (repeat violation).

Number One Chinese Buffet

200 N. Eighth St., Rogers

Critical violations: Hot water to handwashing sink was turned off (corrected). Reusing oyster shell for serving cheese crab meat mix (discarded). Raw chicken 46 degrees, raw beef 44 degrees, raw shrimp 46 degrees in prep cooler; must be 41 degrees or below (repeat violation). All potentially hazardous foods on buffet line were not being reheated properly; must reheat to 160 degrees before serving and within two hours, then can hot hold at 135 degrees.

Noncritical violations: Ceiling is leaking near dishwashing area and near walk-in freezer area. Area between handwashing sink and grill needs to be cleaned. Area between two-compartment sink and Pepsi cooler needs to be cleaned (repeat violation).

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