BENTON COUNTY — 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.
Aug. 10
Acambaro 3
1309 S. Walton Blvd., Bentonville
Follow-up inspection
Critical violations: Milk 53 degrees, beef 56 degrees in front cooler; sliced tomato 50 degrees, milk 48 degrees, beef 47 degrees in prep table; must be kept at 41 degrees or below (repeat violation). Front cooler and prep table are not keeping foods at 41 degrees or below.
8th Street Academy
1602 S. Eighth St., Rogers
Critical violations: Milk 48 degrees and dressing 48 degrees in kitchen refrigerator. Kitchen refrigerator is not keeping food at 41 degrees or below.
Noncritical violations: Some debris on top of refrigerator and in cabinets; need to be cleaned.
Aug. 13
Estrada’s Mexican Restaurant
401 W. Centerton Blvd., Centerton
Noncritical violations: Dessert items by cash register are missing labels indicating ingredients by weight and place of manufacturing/packaging. Missing thermometer in display cooler, raw meat refrigerator and up-front refrigerator (repeat violation, corrected).
Aug. 14
Lin’s Garden Chinese
2101 S.E. Walton Blvd., Bentonville
Critical violations: Must date-mark ready-to-eat potentially hazardous foods held more than 24 hours.
Noncritical violations: No paper towels at handwashing sink by freezers. Wiping cloths need to be stored in a sanitation bucket. May not reuse bulk food containers for food storage. Employee must wash hands when changing gloves.
Aug. 15
Clark’s Home Daycare
1104 S. 28th St., Rogers
Noncritical violations: Thermometer in refrigerator reads below freezing; need new thermometer; thermometer not working properly.
Aug. 16
Dinks BBQ
3404 S.E. Macy Road, Bentonville
Noncritical violations: Reusing 5-gallon buckets to store barbecue sauce; not an approved multi-use item (repeat violation, corrected). Foot pedal for cook’s handwashing sink for cold water is difficult to work; needs repaired (repeat violation). Missing thermometer in prep cooler. Employee in food prep area did not have proper hair restraint (repeat violation).
Sonic 5787
200 E. New Hope Road, Rogers
Critical violations: Tomato slices in prep top 47 degrees, cheese slices in prep top 51 degrees and tomato slices in bottom of prep unit 64 degrees; food must be maintained with an internal temperature of 41 degrees or below; thermostat adjusted; large pan of tomatoes in bottom of unit quick chilled in walk-in cooler (corrected).
Noncritical violations: Prep unit had spilled jalapenos inside. Outside of refrigeration units have accumulation of grease and filth in excess of normal use since opening for service this month. Grout in floor is worn away in some spots including onion ring prep area; physical facilities must be smooth and easily cleanable. Trash on ground outside trash bin; close trash bin cover after use.
Peace Lutheran Church
805 W. Olrich St., Rogers
Noncritical violations: Dish machine uses detergent that must be added to unit; detergent on dish machine must be automatic dispensing.
Glasgow’s Cafe
411 S.E. Walton Blvd., Bentonville
Follow-up inspection
Critical violations: Enchilada 48 degrees, enchilada 47 degrees; cold holding is 41 degrees or below.
Aug. 20
McDonald’s 31708
203 N. Curtis Ave., Pea Ridge
Critical violations: Cheese being held under time as a control must be recorded.
Noncritical violations: Handwashing sink must be accessible at all times. Employees involved in food prep must wear a hair restraint. Employees involved in food prep may not wear jewelry on hands or wrist except for a plain wedding band.
Victoria’s Mexican Restaurant
150 S. Curtis Ave., Suite B, Pea Ridge
Critical violations: Must store raw meats and eggs below ready-to-eat foods. Grilled onions and pepper 116 degrees; hot holding is 135 degrees or above. Shredded chicken 45 degrees, shrimp 46 degrees; cold holding is 41 degrees or below. Must date mark ready-to-eat potentially hazardous food held more than 24 hours.
Noncritical violations: Floors in food prep areas must be smooth and easily cleanable.
Aug. 21
El Farolito Tex Mex Restaurant
415 W. Centerton Blvd., Centerton
Follow-up inspection
Critical violations: Fajita beef 98 degrees on top of prep cooler; must be kept at 135 degrees or above (repeat violation). Guacamole 49 degrees in prep cooler; must be kept at 41 degrees or below (repeat violation).
Noncritical violations: Prep cooler is not keeping foods at 41 degrees or below.
— STAFF REPORT