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
Walmart 54 Deli/Bakery
2004 S. Pleasant St., Springdale
Priority violations: Pizza in hot holding on display below 135 degrees; must maintain at or above 135 degrees if relying on hot holding as a control (corrected).
McDonald's 28810
2004 S. Pleasant St., Springdale
Priority violations: Food items relying on time as a control sitting out without record of time; must record time items are taken out of temperature and discard within four hours (repeat, corrected).
Springdale Senior Activity Center
203 Park St., Springdale
Priority violations: Turkey in hot holding below 135 degrees; must maintain at or above 135 degrees if relying on hot holding as a control (corrected). Food items in walk-in prepared over 24 hours ago not date marked; must date all ready-to-eat food prepared on site and time/temperature controlled if kept over 24 hours and discard or use within seven days (corrected).
Spring Street Grill
101 N. Spring St., Springdale
Priority violations: Employee handling ready-to-eat food with bare hands; must use gloves/utensils when handling ready-to-eat food (corrected). Food items in walk-in cooler above 41 degrees; must maintain at or below 41 degrees if relying on cold holding as a control (repeat, corrected). Food items prepared over 24 hours ago not date marked; must date mark if ready-to-eat food prepared on site and time/temperature controlled and use/discard within seven days (repeat, corrected).
Core violations: Blower unit in walk-in in need of cleaning and dry storage area in need of maintenance.
June 23
Pattaya Thai Sushi Restaurant
1210 W. Sunset Ave., Springdale
Priority violations: All prepared food not using temperature as a control must follow proper procedures for using time as a control; you may keep food for four hours then discard; you must have a written procedure and log times. All prepared foods in walk-in need to be labeled and dated to be thrown out after seven days if held for more than 24 hours. All prepared foods in cold holding must maintain a temperature of 41 degrees of colder at all times. Do not store raw meat (fish) over prepared foods (tea) in cold holding (walk-in cooler).
June 24
Harps Food Store 123
1007 Jones Road, Springdale
Core violations: Cans dented on top or bottom seal, dented on vertical seam or just severely dented need to be removed from shelves (corrected).
Sonic
4723 W. Sunset Ave., Springdale
Core violations: Wiping cloths need to be stored in a sanitizing solution equal to 200 ppm quaternary ammonia or manufacturer's instructions.
June 30
Marshallese United Church of Christ
210 N. Thompson St., Springdale
Core violations: Test strips to check the concentration of chemical sanitizer chlorine bleach 50 to 100 ppm is not available.
July 1
Aunt Susie's Gourmet
5100 N. Winddrift Road, Rogers
Core violations: The retail food permit has expired and they have moved to Fayetteville and now have no valid food permit. Bulk container with food lacks a label. Hot water is not accessible in three-compartment sink and handwashing sink.
Fayetteville Country Club
3335 Country Club Drive, Fayetteville
Priority violations: Reduce oxygen packaging frozen raw salmon without an approved HAACP plan.
East Side Grill
1838 N. Crossover Road, Fayetteville
Priority violations: Food employee used cloth towel to dry hands after hand washing (corrected).
Core violations: Condensation dripped from ceiling air vent shroud onto edge of flip top refrigerator (corrected). Two kitchen ceiling tiles lack adjustment and several lack cleaning. Several light bulbs in kitchen ceiling lack replacement.
July 7
Apple Blossom Brewing Co.
1550 E. Zion Road, Suite 1, Fayetteville
Priority violations: Food employee failed to wash hands between disposable glove change; handling raw and ready-to-eat food (corrected). Food employee handled ready-to-eat bread with bare hands (corrected).
Core violations: Food employees lack hair restraints and are wearing jewelry on wrists. Working knife stored in container of chemical sanitizer (corrected). Toothpicks for customer self-serve are unwrapped (corrected). Air vent shrouds in kitchen ceiling and walk-in refrigerator lack cleaning.
Thai Esan
2334 N. College Ave., Fayetteville
Priority violations: Mechanical warewasher chemical sanitizer level inadequate (corrected).
Kum & Go 409
2388 N. College Ave., Fayetteville
Core violations: Refrigerated display case thermometer is not accurate.
July 8
Ozark Natural Foods
1554 N. College Ave., Fayetteville
Priority violations: Prepackaged juice from off site processors is unpasteurized (corrected).
Core violations: Container of chemical sanitizer concentration inadequate (corrected).
Cardomom & Curry
1466 N. College Ave., Fayetteville
Priority violations: Food employee is eating food in front portion of kitchen (corrected). Wait person sliced a lemon with bare hands (corrected). Food employee used washed hands to turn off handwashing sink faucet handles (corrected).
Core violations: Food employee is wearing a ring not a plain band (corrected).
Pesto Cafe
1830 N. College Ave., Fayetteville
Priority violations: Food employee used washed hands to turn off handwashing sink faucet handles (corrected). Cooked sliced chicken and diced tomatoes temperature 63-65 degrees (corrected).
Core violations: Light bulbs above mechanical warewasher lack shield. Food employees lack beard restraints.
Pinot's Palette
5320 W. Sunset Ave., Suite 171, Springdale
Core violations: Post handwashing signage above sink in kitchen area and also in bathrooms.
El Tequilazo
1008 W. Sunset Ave., Springdale
Priority violations: Foods that require cold holding need to maintain a temperature of 41 degrees or colder at all times in walk-in cooler.
Core violations: Supply handwashing sink in kitchen with paper towels. Foods (beans and rice) need to cool down to 70 degrees in two hours; then you have four more hours to get the temperature down to 41 degrees; six hours total, no more (corrected).
July 9
King Burrito
2175 N. College Ave., Fayetteville
Priority violations: Person in charge did not demonstrate knowledge of food-borne prevention principles. Food service worker washed hands in three-compartment sink. Food service worker handled chips with bare hands. Potentially hazardous food in walk-in not protected from potential cross-contamination; stored on a lower shelf and uncovered by lid or plastic wrap. Three-compartment sink lacked sanitizer (corrected). Vegetables (chopped lettuce) not returned to cold storage after prep. Potentially hazardous cold foods exceeded 41 degrees; mayonnaise, shredded lettuce, diced tomatoes, chicaron, pastor. Potentially hazardous food either prepped or removed from original packaging not date labeled with discard date; seven days or less; this included many items in walk-in such as salsa and queso. Chemical spray bottles unlabeled with contents. Sanitizer solution in three-compartment sink exceeded 100 ppm chlorine.
Core violations: Handwash signage required near each handwash sink. Improper use of three-compartment sink; wash and water rinse only, then wash and sanitize; must wash, rinse, sanitize, air dry. Equipment to keep food cold does not have a thermometer or the thermometer is not easy to ready or the thermometer is not working properly; walk-in cooler for example. Bulk container with food does not have the common name of the food, such as salt or sugar. Containers with food items lack a lid or covered (sugar, salt). Utensils and dishes are stored upward. Food employees are wearing artificial nails. Wiping cloths lack a container with sanitizer (chlorine 50-100 ppm) for wiping between uses. Cups are used as scoop; must use utensils with handle. Garbage dumpsters have lid open.
NW News on 07/20/2015