NORTHWEST ARKANSAS — 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.
Feb. 16
All In One
2811 Bella Vista Blvd., Bella Vista
Critical violations: Spray bottle above pizza prep was not labeled with contents. Corn dog 120 degrees (back roller), nacho cheese 74 degrees, chili 74 degrees in dispenser; must be held at 135 degrees or above (repeat violation). Sausage 50 degrees, pepperoni 50 degrees in pizza prep; must be held at 41 degrees or below (discarded toppings).
Noncritical violations: Ceiling tile above chest-type freezer in back storage area needs to be replaced. Pizza prep table is not holding food temperature at 41 degrees or below. Inside prep cooler has standing water; needs to be cleaned.
Top China
32A Sugar Creek Center, Bella Vista
Critical violations: Raw chicken and raw eggs stored above raw fish (corrected on site). After preparing raw chicken employee did not wash hands before returning to food prep to prepare stir fry. Prep tables are not being sanitized after cleaning (corrected on site).
Noncritical violations: Raw fish in box and raw chicken in container were being stored on walk-in cooler floor (repeat violation -- corrected on site). Boxes and roll tray were in front of handwashing sink path; gloves and sponge were in sink; must be accessible at all times and kept clean and clear.
Las Fajitas
42 Sugar Creek Center, Bella Vista
Critical violations: Rice 49 degrees, chicken quesadilla 43 degrees were not being cooled properly in walk-in cooler; must be cooled from 135 degrees to 70 degrees within two hours and 70 degrees to 41 degrees within additional four hours.
Noncritical violations: Missing light shield in outside walk-in beer/meat cooler.
Feb. 17
Chicago Dog
171 S. Second St., Rogers
Critical violations: Bleach sanitizer in spray bottle was more than 200 ppm; must be 50-100 ppm (corrected on site).
Noncritical violations: One ceiling tile above stove is missing in back prep area; ceiling tile in food prep area are not made of smooth/cleanable surface. Bathroom door is not self-closing.
Feb. 18
Waffle House 880
2308 S.E. Walton Blvd., Bentonville
Follow-up inspection
Critical violations: Ham 55 degrees, jalapeno 55 degrees in cold prep table; must be kept at 41 degrees or below.
Boston's Restaurant & Grill
211 S.E. Walton Blvd., Bentonville
Follow-up inspection
Critical violations: Ham 46 degrees, chicken 44 degrees, sauce 46 degrees at large prep table; must be kept 41 degrees or below (repeat violation). Sanitizer solution in spray bottle was more than 400 ppm for quaternary ammonia; must be 200 ppm per label (repeat violation).
Feb. 22
White Oak Station/Subway
4128 Wagon Wheel Road, Springdale
Critical violations: Ice scoop is being stored on top of ice machine in back storage area; must be stored on a clean/sanitized surface (corrected on site). Sliced onions 59 degrees on display floor; must be kept at 41 degrees or below (display removed -- corrected on site).
Missions Network and Dining Hall
9165 Nations Drive, Elm Springs
Critical violations: Spoons and forks were not stored properly; must be stored handle up (corrected on site).
Noncritical violations: Scoop in flour bin was being stored with handle in product (repeat violation). Need thermometer in all refrigerators (repeat violation). Lights in back storage area needs to be shielded or shatterproof. Three-compartment sink is leaking.
Willis Shaw Elementary
4337 Grimsley Road, Springdale
Critical violations: Upright double door refrigerator is not keeping food at 41*F or below (fruit was moved to walk-in cooler).
Noncritical violations: Walk-in freezer is missing a light shield.
Sbarro 949
2203 Promenade Blvd., Rogers
Noncritical violations: Hand towels needed at handwash sink. Hot holding out of temperature; must be 135 degrees or higher.