The Arkansas Department of Health oversees the sale of food in establishments including restaurants, bars, daycares, schools, grocery stores, convenience stores, bed and breakfast facilities, hotels/motels, mobile units and concession booths. Environmental health experts will conduct inspections without prior notice.
The Arkansas Food Inspection Portal provides electronic copies of retail food inspection reports. To access the portal, please visit the Food Protection page on the Arkansas Department of Health website www.healthy.arkansas.gov.
• AR DEPT OF CORRECTION TUCKER, 2400 State Farm Road, Tucker. The follow-up inspection date is December 8. This follow-up assessment is only for item 55, the certificate provided by CFM (Certified Food Protection Manager.) via email.
• BURGER KING, 400 N. Blake St. The inspection date is December 7th. Observation: The walls of the kitchen area are soiled. Corrective measures: Non-food contact surfaces should be kept free of dust, dirt, food residues and other debris accumulation. Note: Containers containing food residues must be covered when they are not used continuously.
• Julie’s Country Store, 214 E. Main St., Sherrill. The inspection date is December 7th. Observe the sugar in the original container. Food packaged in retail food observation institutions shall be marked in accordance with the law. The sugar was tagged during the inspection. Observe the jar of condiments stored on the floor. Food must be stored 6 inches from the ground to comply with established regulations. The floor should be cleaned as often as needed. Corrective measures: Clean the physical facilities as often as necessary to maintain cleanliness. Observation: No CFM (Certified Food Protection Manager) was observed in this company.
• EL PARIAN MEXICAN RESTAURANT, 2504 W. 28th Ave. The inspection date is December 6. No soap was found in the kitchen sink within reach of the refrigerator. Provide sufficient hand sanitizer (liquid, powder or stick) at each sink. There are no paper towels in the kitchen sink, and the refrigerator is enough. Provide a separate disposable towel or continuous towel system, provide users with clean towels or hot air drying equipment, located in each sink in the food preparation, toilet and tableware washing area. The observed food stored in bulk containers did not indicate the common name of the food contained. Foods that are not in the original packaging used in the enterprise must be marked with the general name of the food. It was observed that the used wipes were stored on the countertop between uses. The wiping cloth should be used as expected and comply with the relevant regulations of retail food companies. It was observed that single-use buckets were reused to store food. Disposable containers should not be reused. Observed debris accumulated on and around the kitchen ceiling vents. Clean the physical facilities as often as necessary to keep them clean. At least one employee who has supervision and management responsibilities and has the authority to direct and control food preparation and service should be a certified food protection manager (CFM) who has proven proficiency with the required information through tests as part of the accreditation program degree.
McDonald’s, 8012 Sheridan Road, White Hall. The inspection date is December 6. Low water pressure was observed in the three-compartment sink. All fixtures, equipment, and non-food equipment that require water shall be provided with pressurized water, except for water provided to temporary food establishments or in response to temporary food supplies in accordance with paragraph 5-104.12(A) and (B). There is no need to withstand pressure when the water supply is interrupted. During the inspection, the handles of the three compartment sinks were repaired to restore pressure. The floor under the beverage machine in the lobby area is not clean and needs to be cleaned.
• WHITE HALL FRESH MARKET LLC, 6715 Sheridan Road. The inspection date is December 6. Observe the food residue in the sink. The hand-washing sink should be kept in a position where employees can use it at any time and must not be used for purposes other than washing hands. Observe the chemical bottles stored above the meat slicer. The storage of toxic or toxic materials should be separated by partitions or partitions to avoid contamination of food, equipment, utensils, linen, and disposable services and disposable items. During the inspection, the chemical bottles were moved to the chemical storage area. Some unlabeled foods prepared in stores and packaged in refrigerators were observed. Foods packaged in retail food enterprises shall be labeled in accordance with legal regulations. The food container was labeled during the inspection. At least one employee who has supervision and management responsibilities and has the authority to direct and control food preparation and service should be a certified food protection manager (CFM) who has proven proficiency with the required information through tests as part of the accreditation program degree.
• COLONIAL STEAK HOUSE, 111 W. Eighth Ave. The inspection date is December 3. The buttermilk (46 degrees Fahrenheit) in the salad bar cooler and the black olives (48 degrees Fahrenheit) in the salad bar line cooler are outside the safe temperature range. Safe Time/Temperature Control (TCS) Food should be kept at a low temperature of 41.0°F or below (measured by an internal probe thermometer) to limit bacterial growth. A single service item observed in the enterprise is reused. A single service container should not be reused. Some debris was observed on the kitchen ceiling. Clean the physical facilities as often as necessary to keep them clean. At least one employee who has supervision and management responsibilities and has the authority to direct and control food preparation and service should be a certified food protection manager (CFM) who has proven proficiency with the required information through tests as part of the accreditation program degree.
Print Title: Jefferson County Food Safety Report 12-12-21
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