The Arkansas Department of Health regulates the sale of food in establishments which include restaurants, bars, daycares, schools, grocery stores, convenience stores, bed and breakfasts, hotels/motels, mobile units and concessions. Unannounced inspections are carried out by environmental health specialists.

Electronic copies of retail food inspection reports are available on the Arkansas Food Inspection Portal. To access the portal, visit the Food Protection page on the Arkansas Department of Health website at www.healthy.arkansas.gov.

Recent reports include:

• THE AVENUE ON MAIN, 201 S. Main St. Inspection date May 24th. New owner of the existing facility. The new owners have reviewed the improvement plan for the facility. OK to run — Permit given.

• HANK’S GET N GO, mobile, 3201 Kendyl St. Inspection date May 17th. Hot and cold water was not working on the mobile unit at the time of inspection. The water source and system must be of sufficient capacity to meet the peak water demands of the RETAIL FOOD ESTABLISHMENT. The water should run before opening the mobile unit for subsequent business.

• HANK’S GET N GO, mobile, 3201 Kendyl St. Date of follow-up inspection May 23. No violations reported.

• SINGH BROTHERS LLC, 10008 Dollarway Road, White Hall. Date of inspection May 20. At least one EMPLOYEE who has supervisory and managerial responsibilities and the authority to direct and control the preparation and serving of FOOD must be a certified FOOD Safeguarding Officer who has demonstrated proficiency in the required information by successfully completing a test that is part of an ACCREDITED PROGRAM. Food debris observed on meat slicer. EQUIPMENT SURFACES IN CONTACT WITH FOOD and UTENSILS must be clean to sight and touch. The meat slicer was cleaned during the inspection. Observed food in the freezer without a lid. Food should be stored according to established regulations. Food was covered upon inspection.

• CHARROS, 2500 Olive St. Follow-up inspection date May 17th. At least one EMPLOYEE who has supervisory and managerial responsibilities and the authority to direct and control the preparation and serving of FOOD must be a certified FOOD Safeguarding Officer who has demonstrated the required competence in information by passing a test that is part of an ACCREDITED PROGRAM. Sending of the 3rd CFM standard letter.

• LYBRANDS BAKERY, 2900 Hazel St. Inspection date May 17th. At least one EMPLOYEE who has supervisory and managerial responsibilities and the authority to direct and control the preparation and serving of FOOD must be a certified FOOD Safeguarding Officer who has demonstrated proficiency in the required information by passing a test part of an ACCREDITED PROGRAM. Sauce (58 degrees F) and diced tomatoes (53 degrees F) in prep cooler in front of grill and cream cheese (43 degrees F) in pie case are out of temperature range safe. Time/Temperature Control for Safety (TCS) Foods should be kept cold at a temperature of 41.0°F or less, as measured by an internal probe thermometer, to limit bacterial growth. The bins observed containing food residues are stored uncovered when not in continuous use. Bins that contain food residue should be stored covered when not in continuous use.

• TWO BROTHERS ONE STOP, 2215 S. Blake St. Inspection date May 16th. At least one EMPLOYEE who has supervisory and managerial responsibilities and the authority to direct and control the preparation and serving of FOOD must be a certified FOOD Safeguarding Officer who has demonstrated competence in the required information by passing a test that is part of an ACCREDITED PROGRAM. Observed no hand washing sink. Provide sinks for hand washing if necessary for convenient use by employees in the food area. Salad observed without label. Label information must include: (1) the common name of the FOOD, or a sufficiently descriptive statement of identity, (2) a list of ingredients in descending order of predominance by weight (including any coloring or artificial preservative), (3) a statement of the amount of content; and (4) The name and place of business of the manufacturer, packer or distributor, and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD (unless the FOOD source is already part of the common name of the respective ingredient). Observation: Receptacles and waste handling units for garbage, recyclables and returnable items used with materials containing food waste and used outside of the food retail establishment should be designed and constructed to have tight-fitting lids, doors or lids. Corrected in place.

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