The Arkansas Department of Health regulates the sale of food in establishments including restaurants, bars, daycares, schools, grocery stores, convenience stores, bed and breakfasts, hotels/motels, mobile units and concession stands. Inspections are usually carried out by local health experts.
Electronic copies of retail food inspection reports are available on the Arkansas Food Inspection Portal. To access the portal, visit the food safety page of the Arkansas Department of Health website at www.healthy.arkansas.gov.
• SUBWAY, 7401 Dollarway Road, White Hall. Inspection date July 6. Cold cut meat (50 degrees F), roast beef (49 degrees F), banana peppers (48 degrees F), and sliced cucumbers (43 degrees F) in the prep cooler. outside the safe temperature. . Time/Temperature Control Safety (TCS) Foods must be kept cold at a temperature of 41.0 degrees F or below, as measured by an internal probe thermometer, to limit bacterial growth. The employee told the inspector that the food had been there until this morning (around 10am) The inspector told him that the food should be thrown away as it was outside of a safe temperature if it was kept in that cooler for a maximum of 4 hours. hours with a time book and then thrown away until it can be fixed. Observed a hole in the sink faucet in the prep area. Pipes should be fixed so they don’t leak. Permit not current It is illegal to operate a food retail establishment without a valid permit. Contact the billing office at (501) 661-2171 to make sure you are in compliance.
• SUBWAY, 7401 Dollarway Road, White Hall. Follow-up inspection date of July 13. No violations reported.
• RANDALL L. WILLIAMS, 7206 W. Seventh Ave., P.O. Box 6408. Follow-up date July 5. The water temperature of an emergency sink that uses hot water for cleaning does not exceed 159.8 degrees F. Not more than 90°C (194°F), or less than: (1) A stationary installation. , engine temperature only, 74°C (165°F); or (2) For all other engines, 82°C (180°F). The foundation is another kitchen sink like the sink. The hand wash basin is located in an unregulated area with no hot water.
• RANDALL L. WILLIAMS, 7206 W. Seventh Ave., P.O. Box 6408. Follow-up inspection date of July 12. No violations reported.
• D’CORA CUSTOM CAKES, 700 E. Harding Ave. Complaint inspection date July 8. No violations were observed regarding the complaint during the inspection.
• EL PARIAN MEXICAN RESTAURANT, 8420 Dollarway Road, White Hall. Follow-up inspection date July 1. Beans (48 degrees F) in walk-in cooler and salsa (44 degrees F) and orange juice (45 degrees F) in reach cooler in front are outside safe temperature range. Time/Temperature Control Safety (TCS) Foods must be kept cold at a temperature of 41.0 degrees F or below, as measured by an internal probe thermometer, to limit bacterial growth. The disposable buckets seen are being reused to store food. Observed dust/debris accumulation on and around ceiling vents throughout kitchen. Clean physical facilities as often as necessary to clean them.
• HAZEL ENTERPRISES INC–DBA HAZEL GOURMET DELI, 2201 W. 17th Ave. Inspection date June 17. Turkey (49 degrees F), brownies (55 degrees F), and cheese (56 degrees F) in the deli cooler are outside safe temperature limits. Time/Temperature Control Safety (TCS) Foods must be kept cold at a temperature of 41.0 degrees F or below, as measured by an internal probe thermometer, to limit bacterial growth. Insect tape seen in food preparation areas. Insect control equipment is designed to keep insects inside the equipment, not in a food preparation area and in a manner that prevents dead insects and insect fragments from entering food, equipment, utensils, and clothing and unwrapped single-serve items. – use articles. Insect tape was removed from food preparation areas during the inspection. Several flies were seen around the kitchen. Keep the building free from insects, rodents, and other pests. The presence of insects, rodents, and other vermin shall be controlled to eliminate their presence in the HEAD by (A) regular inspection of incoming shipments of FOOD and supplies; (B) To regularly inspect the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other pest control methods and (D) eliminating harborage conditions.
• HAZEL ENTERPRISES INC–DBA HAZEL GOURMET DELI, 2201 W. 17th Ave. Follow-up inspection date June 23. Turkey (48 degrees F), diced onions (50 degrees F), and diced tomatoes (50 degrees F) Deli cooler outside safe temperature range. Time/Temperature Control Safety (TCS) Foods must be kept cold at a temperature of 41.0 degrees F or below, as measured by an internal probe thermometer, to limit bacterial growth.
• HAZEL ENTERPRISES INC–DBA HAZEL GOURMET DELI, 2201 W. 17th Ave. Follow-up inspection date June 30. Gyro (45 degrees F) and egg and ham and cheese bread (51 degrees F) in refrigerator were out of safe temperature range. Time/Temperature Control Safety (TCS) Foods must be kept cold at a temperature of 41.0 degrees F or below, as measured by an internal probe thermometer, to limit bacterial growth. The inspector recommended that all food be stored in the walk-in cooler or pizza cooler in the refrigerator until the refrigerator can be repaired.
