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.
June 16
Harp's 119 Deli & Bakery
2894 W. Sunset, Springdale
Priority violations: They keep the tags for the shell stock for 90 days from the date the shell stock is received. Shell stock tags shall remain attached to the lot in which the shell tags are received until the container is empty.
Core violations: Equipment for cold holding cheesecake does not have a thermometer. Soda nozzles on soda machine are not clean.
Harp's 119 Food Store
2894 W. Sunset, Springdale
Priority violations: They keep the tags for the shell stock for 90 days from the date the shell stock is received. Shell stock tags shall remain attached to the lot in which the shell tags are received until the container is empty. No date when the last shell stock from the container is sold or served must be recorded on the tag or label. The tag must be maintained for 90 days.
June 18
Smoke & Barrel Tavern
324 W. Dickson St., Fayetteville
Core violations: Get dishwashing machine serviced.
Jose's Southwest Grill
5240 W. Sunset Ave., Springdale
Priority violations: No bare hand contact with prepared foods (corrected). Dishwasher needs for bleach to be between 50 and 100 ppm to sanitize dishes; do not use until it is serviced and tested again; use three-compartment sink.
Core violations: All dry goods need to be labeled.
Westside Burger Grill
2019 W. Huntsville Ave., Springdale
Priority violations: Food employee must demonstrate knowledge of food safety. Employees must wash hands in between use of gloves. No bare hand contact is allowed with ready-t0-eat foods (corrected). Microwave needs to be cleaned and sanitized. Three-compartment sink is used for washing, rinsing, then sanitizing; it's a three-step process, you need to use a sanitizing solution at the end (50-100 ppm bleach for one minute). Establishment must post a consumer advisory sign for customers' safety (serve undercooked burgers on request) (corrected).
Core violations: Store wiping cloths in a solution of 50 to 100 ppm chlorine. Ice cream spoon should not be stored in water (clean every four hours). Establishment needs to provide chlorine test strips. Kitchen area needs to be cleaned thoroughly, especially around grill and grill hood. Vent hood in kitchen area cleanliness must be addressed.
Kum & Go 400
4231 Elm Springs Road, Springdale
Core violations: Clean out cappuccino machine (little build up on nozzles).
Tontitown Z Mart
441 W. Henri de Tonti Blvd., Springdale
Core violations: Women's restroom lacks a trash can with a lid. It lacks cleaning ceiling around ventilation system. It lacks repair of some tiles.
June 19
Paradise Valley Athletic Club
3728 Old Missouri Road, Fayetteville
Priority violations: Containers of deli meats and chicken salad opened and refrigerated for greater than 24 hours lack discard date marking.
Core violations: Drink ice scoop handle stored downward in ice. Soda fountain nozzles lack cleaning (corrected). Non-food contact surfaces of equipment lack cleaning. Food employee lacks a hair restraint.
Elks Lodge 1987
4444 Crossover Road, Fayetteville
Core violations: Dispensing utensil for sour cream is stored in container of water. Handwashing sinks lack employee handwashing signage posted. One ceiling tile above bar bulk ice maker is damaged. Kitchen ceiling light fixture lacks a shield.
Backwoods Beer & Goods
10964 Devils Den Road, Winslow
Priority violations: Packages of deli meats opened and refrigerated for greater than 24 hours lack discard date markings (corrected).
Core violations: Bags of ice lack the source on the label. Packaged bag of food in self-service lacks the address under the food where packaged (repeat).
Casey's General Store
1037 Henri de Tonti Blvd., Tontitown
Priority violations:
Core violations: Lacking paper towels in handwashing sink in ice machine area. Lacking a thermometer in walk-in refrigerator. Ceiling tiles around coolant system are not clean.
Bucks of Asia
2141 N. College Ave., Fayetteville
Priority violations: Person in charge shall demonstrate knowledge of prevention of food-borne illness by having no critical priority violations (repeat). Employee drink cups in food preparation areas shall be covered, straw permissible; uncovered cup observed. Employees observed eating at their work stations. Potentially hazardous foods shall be maintained greater than 135 degrees of less than 41 degrees; some items such as bean sprouts and basil in upper prep table out of temperature control (repeat). Multiple items lacked date label to identify the time within seven days to use or discard (repeat).
Priority foundation violations: Handwashing sign or poster required near each handwashing sink (repeat). Handwashing sink shall always be accessible for washing hands; observed bucket, dirty cloths, other items in handwashing sink (repeat).
Core violations: Many squeeze bottles remain unlabeled. Many items in walk-in unprotected by lid or other covering (repeat). Damp washing cloths observed on counter, not in sanitizer bucket. Ice scoop stored deep in the ice machine ice. Equipment and surfaces in establishment shall be maintained clean to sight and touch; many surfaces such as floors, freezer, exhaust hood need thorough cleaning. Many items in walk-in stored directly on floor; must be elevated to at least six inches above ground. Dumpster lacking drain plugs and is at risk of contaminating the ground and surrounding environment.
KJ Sushi & Korean BBQ
3223 N. College Ave., Fayetteville
Priority violations: Food employees shall clean hands and exposed arms for at least 20 seconds using cleaning compound, such as soap, in a handwashing sink; observed less than five seconds wash without soap in mop sink, followed by handling kimchee. Food employees may not handle ready-to-eat food with bare hands; observed chopping greens and transfer food with bare hands. Chlorine sanitizer level in sanitizer bucket shall be between 50 and 100 ppm; observed level 10 ppm (corrected). Consumer advisory not posted on take out menu or cafe menu; must have wording "consuming raw or under-cooked seafood or shellfish may increase your risk of food-borne illness."
Priority foundation violations: Hand towels required near each handwashing sink (corrected).
Core violations: Damp wiping cloths not in use shall be stored in sanitizer solution; observed cloths on counters throughout the establishment.
June 22
Grateful Bread Sandwiches
304 W. Emma Ave., Springdale
Priority violations: Food employees touched ready-to-eat food with bare hands when preparing sandwiches. Food contact surfaces are not sanitized; chemical sanitizer such as chlorine is not available. Manager/owner has responsibilities for safety of food and training of employees.
Core violations: Interior of refrigerator is not clean. Service sink/mop sink is not accessible. Gloves for food employees are not available.
June 23
Arsagas at U of A Law
1045 W. Maple St., Suite 231, Fayetteville
Priority violations: Potentially hazardous foods shall be maintained at 41 degrees or colder; small cooler not maintaining temperature; recommend removing milk and other PHF items to another cooler until repaired. PHF foods out of original package or prepared shall be date labeled to indicate that the product is seven days or less in storage.
Core violations: Hand drying provision required; hands being dried on cloth towel (corrected).
Ella's Restaurant
465 N. Arkansas Ave., Fayetteville
Priority violations: Potentially hazardous foods shall be maintained at 41 degrees or lower; beverage cooler not maintaining temperature; items transferred to another cooler.
Mr. Burger 1
1139 N. Lindell Ave., Fayetteville
Priority violations: Person in charge shall demonstrate regulatory authority knowledge by having no priority violations. Hands shall be clean hands before glove use; at least three employees put on gloves without any handwashing. No bare hand contact with ready-to-eat food is permissible; when inspector entered the establishment, no employees were wearing gloves, in spite of handling ready-to-eat foods; during inspection, at least six instances of touching food items observed: hamburger bun, french fries, inside of french fries bag, hot dog and burger (raw and ready-to-eat) (repeat). Potentially hazardous cold foods shall be maintained at 41 degrees or colder; sliced tomatoes on cook's prep area out of temperature control; suggest keeping lid closed when not actively serving items to maintain temperature within standard; milk in front service, small refrigerator was greater than 41 degrees; advised person in charge of the items out of temperature control; person in charge immediately used the milk in customer's order. Chlorine sanitizer shall be between 50 and 100 ppm chlorine; sanitizer in three-compartment sink less than 50 ppm; must use test strips regularly to ensure adequate sanitizer concentration to reduce risk of food-borne illness.
Core violations: Items such as squeeze bottles shall be labeled with common name of item. Food items shall be stored at least six inches off of the floor; several items in walk-in stored on plastic rack less than one inch off floor. Gloves shall be used for only one task such as working with ready-to-eat or raw foods. All surfaces, food contact and non-food contact surfaces, shall be maintained free of grease, dirt, soil or other build up; ice machine has a build up of black mold/mildew-appearing substance; vent hood over fryer is black with grease build up.
Arsagas at WRMC
3125 N. Northhills Blvd., Fayetteville
Priority violations: Hands shall be washed properly before using gloves. Food employees shall refrain from touching food contact surfaces with bare hands to reduce risk of cross contamination. Potentially hazardous cold foods shall be maintained at 41 degrees or colder unless using time as a public health control. Half and half in thermos was greater than 41 degrees (repeat) (corrected).
Priority foundation violations: Handwashing sign required near handwashing sink (corrected).
Core violations: Food employees shall wear effective hair restraints.
Casey's General Store
3704 S. Thompson St., Springdale
Priority violations: Turkey wrap has temperature above 41 degrees (corrected); air temperature is between 45 and 49 degrees, packaged food streusel with temperature above 41 degrees. After prepare food, cool at temperature of 41 degrees or below.
Core violations: Packaged food items for customer self-service have the name label with list of ingredients and name of food; cookies had different ingredients listed in same cookies. Handwashing sink in ice machine area does not have soap. Wiping cloths lack a container with sanitizer to leave the wiping cloths between uses.
George Elementary School
2878 S. Powell St., Springdale
Priority violations: Uncovered Ranch dressing in container is stored below condensation water; risk of water dripping into the food (corrected). Potentially hazardous food and ready-to-eat foods are not date labeled.
June 24
Sassy's Red House
708 N. College Ave., Fayetteville
Priority violations: Food employee dried hands on cloth towel after handwashing (corrected). Food employee drink cup lacks a lid (corrected). Waitperson used bare hand to lift sandwich bun (corrected).
Core violations: Paper towels are unavailable at handwashing sink (corrected). Handwashing cleanser unavailable at bar handwash sink. Food employees wearing jewelry on wrists. Mechanical warewasher chlorine feeder hose is out of position and discharging onto the floor (corrected). Sour and ice cream scoops stored in containers of water. Outside garbage dumpster lid is open. Kitchen walls lack cleaning.
Inta Juice
1137 W. Martin Luther King Blvd., Fayetteville
Priority violations: Person in charge shall demonstrate knowledge of prevention of food-borne illness evidenced by no priority violations (repeat). Food contact surfaces shall be sanitized after cleaning; sanitizer bucket in food prep area lacking adequate concentration of chlorine sanitizer (repeat) (corrected). Food employees shall keep hands and exposed arms clean and will wash before glove use (repeat). Beverage nozzles shall be cleaned daily and sanitized to reduce the risk of causing pathogen growth (repeat) (corrected). Food employees shall prevent cross contamination of food surfaces by refraining from contacting with bare hands; juice machine nozzles replaced using bare hands (repeat). Sanitizer solution must be between 50 and 100 ppm chlorine.
Core violations: Several items in cold storage, such as fruits, were uncovered; recommend lid or plastic wrap. In-use ice scoop stored in ice bin. Improper use of gloves observed; food employee handled food items, money and returned to food preparation without changing gloves or washing hands.
McDonald's Walmart Supercenter
2785 Martin Luther King Blvd., Fayetteville
Core violations: Non-food contact surfaces should be cleaned often enough to prevent soil accumulation; ceiling vents near three-compartment sink requires cleaning. Packaged, processed sweet potato had a pull-date of 06/22/15 (corrected).
Walmart Supercenter Deli/Bakery
2875 Martin Luther King Blvd., Fayetteville
Priority foundation violations: Handwash sink shall be used for handwashing only; icing residue was observed in the handwash sink.
June 25
Thep Thai
1525 S. School Ave., Fayetteville
Priority violations: Person in charge shall display knowledge of how to prevent food-borne illness because of number of priority violations. Employees shall not eat or drink in food preparation areas except for drink cups with a lid and straw. A food establishment shall have an adequate number of handwash sinks in convenient locations for employees; establishment has only one handwash sink that is in an inconvenient location for food servers and food preparation staff; must install another handwash sink in more convenient location. Refrigerated potentially hazardous food shall be at 41 degrees or lower at delivery. Foods in deep freeze have apparently gone through many freeze/thaw cycles. Potentially hazardous foods shall be maintained in safe temperature zone, either greater than 135 degrees or less than 41 degrees. Potentially hazardous foods under time/temperature control and stored more than 24 hours shall by date marked and used or discarded within seven days.
Priority foundation violations: Handwash sink shall be used for handwashing only, food residue observed in sink. Variance required for items that are preserved on premises and not stored under temperature control and for a maximum of seven days.
Core violations: Food items in squeeze bottles shall be labeled. Items in cold storage shall be covered to protect from contamination. Wiping cloths not in use shall be stored in sanitizer solution. Surfaces shall be cleanable, wood area next to dish machine with many nicks is not adequately cleanable. Fan blowing on dish machine and other surfaces is soiled. Bathrooms lacking self-closing doors. Dumpster lacking drain plugs.
NW News on 07/06/2015