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.

Priority violations are defined as items relating directly to factors that lead to food-borne illness and must be corrected immediately.

Priority foundation violations are defined as items relating directly to factors that lead to food-borne illness such as training, equipment plans and documentation and must be corrected immediately.

Core violations are defined as items that relate to maintenance of food operations and cleanliness.

March 17

Hunan Chinese Restaurant

509 S. Eighth St., Rogers

Priority violations: Mixed vegetables 45 degrees on counter; must be kept at 41 degrees or below.

Core violations: Thawing ham on counter at room temperature; must thaw under refrigeration or under cool, running water that constantly drains (corrected). Using cardboard to cover ceiling in places where tile is missing; must be a smooth, cleanable, nonabsorbent surface. Reusing "dried chicken seasoning" 6-pound buckets to store sauces and vegetables; not an approved multi-use container.

Cook's Natural Market

726 W. Walnut St., Rogers

Priority violations: Raw eggs above milk in walk-in cooler (corrected). Missing date marking on sausage and hummus in walk-in cooler; must date mark any potentially hazardous food kept 24 hours; must discard after seven days in refrigeration.

Core violations: Handwashing sink was not accessible to wash hands; must be clean and clear at all times (corrected). Employee stated they wash hands in three-compartment sink; must use handwashing sink to wash hands.

First United Methodist

307 W. Elm St., Rogers

Core violations: Missing thermometer in office refrigerator (corrected).

March 21

Pupuseria Miraflores

1845 S. Eighth St., Rogers

Priority violations: Pork charro made at 8 a.m. is 54 degrees in walk-in, did not cool properly to 41 degrees within six hours.

Core violations: Using grocery-type bag to store beef mix in steam table; not an approved multi-use bag. Missing light shield or shatterproof bulb on light in storage area in back of kitchen (repeat).

March 24

Smokin' Joe's Ribhouse

1204 S. Walton Blvd., Bentonville

Priority violations: Sausage 83 degrees; hot holding is 135 degrees or above. Sour cream packets in wait staff area 60 degrees; cold holding is 41 degrees or below.

Beef 'O' Brady's

2500 S.W. 14th St., Suite 108, Bentonville

Priority violations: Must date mark ready-to-eat potentially hazardous foods held more than 24 hours.

Core violations: Employees involved in food prep must wear a hair restraint, i.e. beard restraint.

March 25

Theo's

3300 Market St., Rogers

Priority violations: Employees not washing hands between glove changes (corrected). Employee handled ready-to-eat food with bare hands (corrected).

Core violations: Spoon stored in olives fell into the olive pan. Beard restraints required for food preparation employees.

Mulligans at the Highlands Golf Club

1 Pamona Drive, Bella Vista

Priority violations: Must wash hands between dirty and clean dishes. Sanitation sink bleach water tested over 200 ppm chlorine; should be 50-100 ppm.

Core violations: No hot water at handwashing sink by fryers.

El Campesino

106 N. Bloomington St., Lowell

Priority violations: Missing label on repackaged queso fresco and salsa; must have ingredients listed in order by weight; must have place of packaging with address.

Core violations: Missing soap at handwashing sink.

Kikkiberri Frozen

201 S.W. 14th St., Suite 104, Bentonville

Core violations: Sink, shelves and outside of equipment have buildup of dust and food debris; clean as often as necessary to prevent accumulation.

March 26

Shogun Express

1401 S.W. Walton Blvd., Suite 21, Bentonville

Priority violations: Must wash hands when going from dirty to clean dishes. Tempura shrimp 82 degrees; hot holding is 135 degrees or above. Need to have procedures for all items using time as a control.

Core violations: May not reuse single-use containers.

Kobe Sushi & Grill

1708 S. Walton Blvd., Suite 8, Bentonville

Priority violations: Must take off gloves to wash hands. Sanitation bucket tested over 200 ppm; should be 50-100 ppm for chlorine.

Las Palmas

301 N. Walton Blvd., Bentonville

Priority violations: Dishwasher not working properly; soap being dispensed during rinse cycle; tested 0 ppm for chlorine; should be 50-100 ppm for chlorine; must use three-compartment sink. May not have bare-hand contact with ready-to-eat foods. Employee must wash hands after scratching face before returning to food service. Steak 82 degrees; hot holding is 135 degrees or above. Chicken burrito 62 degrees; cold holding is 41 degrees or below; milk 55 degrees.

Microtel Inn & Suites

909 S. Eighth St., Rogers

Core violations: Missing thermometer in refrigerator. Missing chlorine test strips.

Las Palmas

200 W. Poplar St., Rogers

Priority violations: Storing raw beef above raw shrimp (corrected). Missing handwashing sink in bar area.

Core violations: Reusing five-gallon bucket of paprika to store salsa; not an approved multi-use container. Dumping mop water outside; must use designated mop sink.

March 27

Pizza Hut

30 Sugar Creek Center, Bella Vista

Priority violations: Dishwasher tested 0 ppm; should be 50-100 ppm for chlorine.

Sonic

2 Sugar Creek Center, Bella Vista

Core violations: Wiping cloths need to be stored in a sanitation bucket. Employees involved in food prep must wear a hair restraint, i.e. beard restraint.

Las Fajitas

42 Sugar Creek Center, Bella Vista

Priority violations: Employee must wash hands when going from dirty to clean dishes.

Core violations: Employees involved in food prep must wear a hair restraint and beard restraint. Wiping cloths need to be stored in a sanitation bucket.

March 28

Papa John's

231 N. Walton Blvd., Bentonville

Priority violations: Driver came by from delivering, pulled pizza from oven, touched pizza with hands when placing into box; must wash hands before handling food.

Core violations: Employee involved in food prep must wear a hair restraint, i.e. beard restraint.

Wingstop

231 N. Walton Blvd., Suite 1, Bentonville

Priority violations: Sanitation bucket tested over 200 ppm; should be 50-100 ppm for chlorine.

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

April 1

Crabby's Seafood

1800 S. 52nd St., Rogers

Priority violations: Flat of raw eggs stored on top of pan of rice made yesterday in the walk-in cooler (corrected). Pans of rice made this morning at 62 degrees after five hours of cooling; corrected by discarding; foods must reach 41 degrees within a total of six hours after cooling begins using the two-step cooling method; 135 degrees to 70 degrees in two hours and 70 degrees to 41 degrees in another four hours.

Mojito's

2003 Promenade Blvd., Suite 102, Rogers

Priority violations: Beans 68 degrees and 76 degrees in walk-in cooler; beef 88 degrees and 76 degrees in walk-in cooler; corrected by discarding (repeat).

NW News on 04/14/2014

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