Information is from state Health Department records. Restaurants are listed in order of inspection date. All reports are from regular food service inspections unless otherwise noted. Critical violations are defined as items relating 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. 18
Theo's
318 N. Campbell Ave., Fayetteville
Critical violations: Servers did not wash hands after returning food plates. Server touched bread for service with bare hand.
Noncritical violations: None
Bordino's
310 W. Dickson St., Fayetteville
Critical violations: Precooked meatballs were at 45 degrees, food will be reheated to 165 degrees before service. Walk-in cooler is holding some foods at 50 degrees; temperature was reduced to cool items to 41 degrees.
Noncritical violations: None
Aug. 19
El Santaneco
1902 W. Huntsville Ave., Suite A, Springdale
Critical violations: Sanitation water lacks a common identifier, label all sanitation water.
Noncritical violations: None
Sassy's Red House
708 N. College Ave., Fayetteville
Critical violations: Some employee drink cups lack lids. No bare-hand contact with exposed, ready-to-eat food or ice; waitress used bare hands to prepare cheese cubes. An adequate supply of hand cleanser at bar handwashing sink is unavailable.
Noncritical violations: Butter, sour cream and ice cream utensils are stored in containers of water. Outside garbage dumpster lid is open.
Kobe Hibachi Grill & Sushi
643 N. Van Asche Drive, Fayetteville
Critical violations: None
Noncritical violations: Wet wiping cloth lacks a container of chemical sanitizer for storage between use. Steamed rice dispensing utensils are stored in a container of water.
Tilted Kilt Pub & Eatery
619 N. Mall Ave., Fayetteville
Critical violations: Food employee handled raw sliced beef steak with gloved hands and then handled bread without washing hands and changing disposable gloves. Mechanical warewasher chemical sanitizer is at 0 ppm.
Noncritical violations: Walk-in freezer ambient temperature is 45 degrees and lacks maintenance. Posted retail food permit has expired.
Aug. 22
Asian
1818 N. Crossover Road, Fayetteville
Critical violations: Food employee drink cup lacks a lid. Ants observed on the south wall of the food preparation area.
Noncritical violations: Open bulk bags of dry foods in storage lack closure. Steamed rice dispensing utensils are stored in a container of water between uses. Ventilation hood filters are not installed.
La Huerta
1860 N. Crossover Road, Fayetteville
Critical violations: Food employee processed cilantro with bare hand.
Noncritical violations: Several sections of covering lack installation in the back food preparation area.
Aug. 23
La Sirenita
505 Thomas Blvd., Springdale
Critical violations: Sanitation (bleach) water shall have a label with the common name.
Noncritical violations: None
Shogun Ginger
1163 W. Martin Luther King Blvd., Fayetteville
Critical violations: Mechanical warewasher chemical sanitizer level is inadequate. Container of sushi rice lacks discard time marking.
Noncritical violations: The person in charge failed to ensure the mechanical warewasher is chemically sanitizing adequately. Dispensing utensils for steamed rice are stored in containers of water. A few floor tile lack securing near the three-compartment sink. One ventilation hood filter is damaged.
Prism Education Center
10 S. Willow Ave., Fayetteville
Critical violations: None
Noncritical violations: A few floor tiles in the food preparation area are damaged.
Las Margaritas Mexican Restaurant
2313 W. Sunset Ave., Springdale
Critical violations: Wash hands any time contamination could have occurred, when changing tasks and as described in the Arkansas Rules and Regulations. Food products were observed without a protective cover; foods shall be covered to protect food from contamination (corrected). Walk-in cooler holding food at 50 degrees; cooler was being used for food deliveries, temperature was reduced to 30 degrees to facilitate the cooling process. Manager will observe food products every hour to ensure food is cooling to 41 degrees or below. Bottle of sanitation water lacks label.
Noncritical violations: None
Penguin Ed's Bar-B-Que
230 S. East St., Fayetteville
Critical violations: None
Noncritical violations: Outside mechanical smoker screen door lacks installation and additional screen openings lack covering. Portions of wall, floor and ceiling coverings in food preparation areas lack repair. Raw sheet of pressboard on back interior wall lacks painting. Several light bulbs in warewashing and food preparation areas lack shielding.
Stone Mill Bread and Flour Co.
2600 N. Gregg Ave., Fayetteville
Critical violations: Two containers of precooked, shredded chicken in the walk-in cooler at 48-53 degrees, dated Aug. 22; must maintain potentially hazardous foods at 41 degrees or below for safe cold holding; corrected by voluntary discard of product. Containers of packaged chicken salad in self-serve cold case found with color dot to date-mark; must mark with easily identifiable date marking for use-by and expire date of potentially hazardous food product for end consumer (corrected).
Lucky Luke's BBQ
1220 N. Garland Ave., Fayetteville
Critical violations: None
Noncritical violations: No. 10 cans of beans stored on floor of the kitchen, under prep table; must store six inches above floor level (corrected). Duct tape used to repair cooler gaskets, linen cloths used to filter air flow from overhead vents by vent hood and for repair method for condensation leak of make-table; must repair equipment issues effectively with food-grade materials. Non-food contact surfaces of cold holding, cooking and frying equipment found with much buildup of debris, food and grease residues; must clean frequently and effectively to prevent accumulation of residues.
Marlo's Little House of Tacos
1192 N. Garland Ave., Fayetteville
Critical violations: Multiple potentially hazardous, ready-to-eat foods in crock and held on steam table for hot holding at 110 to 130 degrees; must maintain at 135 degrees or above for safe hot hold (corrected). Multiple potentially hazardous ready-to-eat foods in make-table cooler at 45 to 60 degrees; must maintain at 41 degrees or below for safe cold hold (corrected). Sanitizing solution made for three-vat sink and wiping cloth bucket over 200 ppm chlorine; must maintain at 50-100 ppm in order not to leave toxic residue on food contact surfaces (corrected).
Noncritical violations: Back door leading to food prep areas and by three-vat dish sink was left open, unprotected by screen; all outer openings of a food establishment should be protected against the entry of insects and rodents (corrected). No test strips to test chlorine concentrations for sanitizer; must obtain proper strips.
Aug. 24
Rick's Iron Skillet
1131 S. School Ave., Fayetteville
Critical violations: Multiple potentially hazardous, ready-to eat foods on cold buffet bar held at 52-55 degrees (corrected). Multiple potentially hazardous foods, ready-to-eat precooked in walk in and various make table coolers without open/make/discard date. Pork and beans on hot hold buffet at 110 degrees (corrected).
Noncritical violations: None
Thep Thai Restaurant
1525 S. School Ave., Fayetteville
Critical violations: Multiple containers of raw chicken and beef observed stored on top of broccoli, bean sprouts and ready-to-eat foods; must store raw meats under or separate from ready-to-eat foods (corrected). Dish machine observed at 0 ppm chlorine residual for sanitizing food contact surfaces. Demonstrated and gave technical assistance on proper methods of making, testing and sanitizing sink.
Noncritical violations: None
Aug. 25
King Burrito
2175 N. College Ave., Fayetteville
Critical violations: No person in charge available on site to oversee all food preparation, processing and packaging ensuring food safety; corrected by arrival of person in charge, after calling to store. Uncovered drink and food in food prep and single-serve storage areas; discontinue consuming food, use of unapproved beverage containers or use of tobacco in food preparation or warewashing area. No easily accessible hand soap at two hand sinks. Must have sanitizer in food prep while prepping. Knives on clean storage rack, cutting boards in prep areas and drink nozzles on beverage machine found with much debris, food and mold residues; must clean and sanitize food contact surfaces effectively and frequently. Four five gallon containers of refried beans in walk-in cooler, made yesterday, found at 48-52 degrees. Multiple potentially hazardous ready-to-eat foods on prep-table and in make-table at 52-80 degrees. Multiple containers of potentially hazardous, ready-to-eat foods in walk-in cooler have no visible open, make, discard dates on products held for 24 hours or more. Toxic chemical in spray bottle not labeled to identify contents; could not distinguish spray bottle from others containing cooking oil.
Noncritical violations: Time/temperature control for safety foods shall be thawed using an approved method; raw chicken and beef products at 32 degrees placed in walk-in cooler. Large bag of sugar found on floor of storage/chemical room; must be six inches above floor. Wiping cloths shall be used as intended and in compliance with regulations; wet wiping cloths must be stored in sanitizer solution.
Restaurant on the Corner Grill
3582 Highway 112 N., Fayetteville
Critical violations: Meat slicer blade and cleats have dried meat debris in clean storage and ice machine has mold on interior surfaces; must clean and sanitize effectively to sight and touch. Multiple potentially hazardous, ready-to-eat foods in walk-in cooler found at 45-48 degrees; must be at 41 degrees or lower for safe cold holding. Multiple potentially hazardous ready-to-eat foods in make-table cooler found at 58-62 degrees; must be at 41 degrees or lower for safe cold holding.
Noncritical violations: Make table and walk-in cooler holding internal ambient air temperatures of 60 and 48 degrees; must be at 41 degrees or cooler. Back door to kitchen is missing guard and weather gasket at bottom of door and can see daylight at door threshold; all outer openings of a food establishment should be protected against the entry of insects and rodents. Interior of dish machine and dish racks have build-up of food and grease residues; must maintain by frequently cleaning warewashing equipment to prevent build-up of debris and possible contamination of food contact surfaces. Multiple areas of ceiling found water damaged and bulging in storage areas and by coolers. On patio, outside of back entrance to kitchen, observed much unused buckets, fryer and kitchen equipment stored out in the open; must discard or remove clutter and unnecessary items to prevent harborage of pests. Vent hood flashing and gutters observed dripping grease and has much debris accumulation; must frequently clean to ensure premises does not incidentally contaminate food contact surfaces of equipment.
NW News on 08/29/2016