Information is from state Health Department records. Restaurants are listed in order of inspection date. All reports are from regular food service inspections unless otherwise noted. Critical violations are defined as items relating directly to factors that lead to food-borne illness and must be corrected immediately. Noncritical violations are defined as items that relate to maintenance of food operations and cleanliness.
WASHINGTON COUNTY
Dec. 12
Thai Diner
514 N. College Ave., Fayetteville
Critical violations: None
Noncritical violations: During pauses in food dispensing, dispensing utensils shall be stored in accordance with established regulations; steamed rice dispensing scoops are stored in a container of water. Walk-in refrigerator light bulb shield position lacks minor adjustment.
Dec. 13
KJ Sushi & Korean BBQ
3223 N. College Ave., Fayetteville
Critical violations: No soap at handwashing sink; must provide an adequate supply of hand cleanser (liquid, powder or bar) at each handwashing sink.
Noncritical violations: Two large crates of multiple packages of raw meats being thawed at room temperature; time and temperature control for safety foods shall be thawed under cold running water that self drains from product or under refrigeration.
Dec. 14
Colton’s Steakhouse
642 E. Millsap Road, Fayetteville
Critical violations: Knives stored on two storage racks found with food/ grease residues on food-contact surfaces in clean storage; must effectively clean/sanitize food-contact surfaces to sight. Boiled eggs, cheesecake, cut tomatoes, dressings in salad, make table cooler at 48-52 degrees; must maintain potentially hazardous, readyto-eat foods at 41 degrees or below for safe, cold holding. Metal ice scoop has large crack and multiple food storage containers in use found melted/broken or with extensive cracking; must ensure multiuse food-contact surfaces are maintained free of breaks, cracks, chips and sharp corner/crevices and discontinue use of and discard containers in poor condition.
Noncritical violations: None
Penguin Ed’s Bar-B-Que
230 S. East St., Fayetteville
Critical violations: Ready-to-eat beans date-marked 12/4 and cooked chili date-marked 12/6 in storage containers stored in walk-in refrigerator for greater than seven days lack discarding.
Noncritical violations: Outside mechanical smoker screen door lacks installation. Single-use aluminum steam table containers are not stored inverted or covered in back storage room. Several light bulbs in warewashing area and back food preparation area lack shielding.
So Pho Real
909 S. Pleasant St., Springdale
Critical violations: Shell eggs held at room temperature lacks time as a control indication; foods held at room temperature shall receive a time stamp when placed at room temperature and must be discarded after four hours. Bottle of quaternary ammonia lacks common name; working containers shall receive the label of chemical.
Noncritical violations: None
Braum’s Ice Cream
1894 Martin Luther King Blvd., Fayetteville
Critical violations: Sanitizer bucket has no chlorine. Approved pesticide spray can on top of ice machine.
Noncritical violations: None
Popeyes
5780 W. Sunset Ave., Springdale
No violations.
Chuck E Cheese
2999 N. College Ave., Suite 12, Fayetteville
Critical violations: Cutting blade on can opener has much accumulation of dried food/debris and greasy residues; must frequently/effectively clean and sanitize food-contact surfaces of equipment/tools.
Noncritical violations: None
Burger King
2345 N. College Ave., Fayetteville
Critical violations: Uncovered employee beverage stored on wire shelf above clean dishes; must discontinue consuming food, use of unapproved beverage containers or use of tobacco in food preparation or warewashing area.
Noncritical violations: Packaged bread buns found in contact with employees’ jackets which are being stored on top of stack; food must be stored so that it is protected from exposure to any source that risks contamination. Food prep serving line being used to store employees’ keys/phone/purse; must ensure employee’s personal belongings and clothing stored in lockers or suitable facilities.
Shogun Ginger
1163 W. Martin Luther King Blvd., Fayetteville
Critical violations: Discontinue consuming food, use of unapproved beverage containers in food preparation and warewashing area; employees eating and drinking from containers that lack lids. Container of sushi rice lacks discard time marking.
Noncritical violations: Food employees lack hair restraints. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in accordance with established regulations; utensils are stored in containers of water.
Neal’s Cafe
806 N. Thompson St., Springdale
Critical violations: Gravy in hot well, diced ham and sliced tomatoes in refrigerator lack cover; food shall be covered to prevent contamination of food items.
Noncritical violations: Back door propped open with wedge; all outer openings of a food establishment should be protected against the entry of insects and rodents. Cast iron pots under dishwashing line have pitting on food-contact surface; food-contact surfaces shall be smooth, free from pitting and easily cleanable.
Chili’s
722 E. Millsap Road, Fayetteville
Critical violations: Raw beef and fish meats and dairy-based dressings in make table cooler holding at 45-46 degrees; must maintain potentially hazardous foods at 41 degrees or below for safe cold holding.
Noncritical violations: Unused single-serve gallon jugs stored in outdoor storage room uncapped/uncovered/ open to environment; must be stored in original package and in a manner that prevents contamination. Floor grout missing between tiles in kitchen/prep areas/dish machine to the extent that deep crevices are holding debris/water/food; must refill grouting to prevent harborage of bacteria/food on floor.
Dec. 15
Harps
3055 N. College Ave., Fayetteville
Critical violations: Employees observed preparing foods, using phone and performing other miscellaneous duties with gloved hands and then changing gloves without washing hands; must wash hands any time contamination could have occurred, when changing tasks and between glove changes. Multiple bags of opened, whole portions of deli meats and prepped/packaged breakfast sandwiches in deli coolers have no open/make date-marking, or are incorrectly marked for an eight-day hold/discard date; must date-mark any potentially hazardous, ready-to-eat foods held 24 hours or more and only hold seven days, including open/make date. No hot water supplied to hand sink in bakery/deli food prep area; must ensure hot water in pressure/ capacity is provided at every handwashing station.
Noncritical violations: None
Cafe Rue Orleans
1150 N. College Ave., Fayetteville
Critical violations: Discontinue use of unapproved beverage containers in food preparation area; employee drink cups lack lids. Cooked rice reheated to 146 degrees for hot holding.
Noncritical violations: Swai fish is labeled catfish on the menu. Service sink is not installed.
Thep Thai Restaurant
Follow-up inspection
1525 S. School Ave., Fayetteville
Critical violations: Two tubs of raw animal meats stored on top of boxes of vegetables; must store meat separate/below ready to eat foods (repeat violation).
Noncritical violations: None
Shiloh Christian School Concessions
1707 Johnson Road, Springdale
Critical violations: Nacho cheese stored in nacho cheese dispenser at room temperature; cheese shall be stored once opened either hot, above 135 degrees or stored cold at 41 degrees and can be held for seven days. Produce must be dated once opened.
Noncritical violations: None
Grub’s Bar and Grille
220 N. West Ave., Fayetteville
Critical violations: Walk-in cooler food items holding at 44-45 degrees; cold-holding food shall be held at 41 degrees or below.
Noncritical violations: None
Hunan Manor
1147 Tahoe Place, Fayetteville
Critical violations: Bottle of “Kleen” chemical, bleach buckets not labeled; chemicals placed in working buckets shall be labeled.
Noncritical violations: None
Denny’s
2589 Martin Luther King Blvd., Fayetteville
Critical violations: None
Noncritical violations: Must have a sign or poster that notifies food workers to wash their hands at all handwashing sinks used by food workers and shall be clearly visible to food workers; one sink missing signage. Food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperature; walk-in and milk cooler have no thermometer.
East Buffet
1320 N. College Ave., Fayetteville
No violations.
Wal-Mart Neighborhood Market
1043 N. 48th St., Springdale
No violations.
Emelia’s Kitchen
309 W. Dickson St., Fayetteville
No violations.
Lucy’s Diner
3120 W. Martin Luther King Blvd., Fayetteville
No violations.
Farmers Table Cafe
1079 S. School Ave., Fayetteville
Critical violations: Sausage gravy at 120 degrees and cooked potatoes at 115 degrees in hot well/box; must ensure potentially hazardous, readyto-eat foods are maintained at 135 degrees or above for safe, hot holding.
Noncritical violations: Multiple cooling units found with gasket/seals on doors, pulling away/ripped/missing; must repair equipment parts to restore to good-working condition. Two unisex bathrooms have trash cans with no covers; bathrooms used by females shall be provided with a covered receptacle for sanitary napkins.
Farrell’s Lounge, Bar & Grill
311 W. Dickson St., Fayetteville
Critical violations: Can dented on seam; cans shall not be dented on seams and should be stored away from other cans. Upstairs dry-storage items not protected from contamination; flour, salt, chocolate chip bags opened to the air; food items shall be protected from contamination.
Noncritical violations: None
El Taco Coco
2175 N. College Ave., Fayetteville
Critical violations: No hand soap provided at handwashing sink in food prep area; must provide an adequate supply of hand cleanser (liquid, powder or bar) at each handwashing sink. Container of raw beef touching chile rellenos and large case of raw chicken stored directly over raw, whole tomatoes on wire shelf of walk-in cooler; must store raw meats separate/below ready-to-eat foods.
Noncritical violations: Frozen package of chorizo found thawing at room temperature on prep table; time- and temperature-controlled safety foods shall be thawed under cold, running water that self drains away or under refrigeration (repeat violation). Wet wiping cloths observed stored on handwashing sink and on counter/ prep cutting board; must store wet wiping cloths in sanitizing solution while not in use. Wall outlet cover over electrical wires broken and exposed and tile flooring in hallway storage area found broken and missing; must repair and restore surfaces to smooth, easily cleanable, durable and nonabsorbent condition.
Mr. Taco Loco
1701 S. School Ave., Fayetteville
Critical violations: Employees cleaning dishes going to food prep and also performing multiple tasks and glove changes without washing hands in between handling clean and dirty tasks; must wash hands any time contamination could have occurred, when changing tasks and between glove changes. Meat slicer and vegetable dicer in clean storage found with dried-on food/juices/grease residues; must ensure food-contact surfaces are effectively cleaned and sanitized.
Noncritical violations: Large bin of frozen beef on counter, thawing at room temperature; time- and temperature-controlled foods shall be thawed under cold, running water that self drains away from product or under refrigeration. Knives stored in water at room temperature between uses on prep table; must ensure utensils are stored on clean/dry surface between uses or in water at 41 degrees during pauses in food preparation or dispensing.
Dec. 16
Mae Farm
4618 N. College Ave., Fayetteville
No violations.
Cannibal and Craft
216 W. Dickson St., Fayetteville
Critical violations: None
Noncritical violations: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in accordance with established regulations; keep handle out of ice and use scoop with handle.
Pavilion Buffet
3049 W. Martin Luther King Blvd., Fayetteville
Critical violations: No sanitizer in food prep area; must always have sanitizer available during food prep. Several potentially hazardous foods above 41 degrees; improper thawing results in most-out-of temperature foods.
Noncritical violations: Must have a sign or poster that notifies food workers to wash their hands at all handwashing sinks used by food workers and shall be clearly visible to food workers; waitress handwashing station has no signage. Foods shall be thawed using an approved method. Time- and temperature-controlled foods thawing at room temperature and in standing water; proper thawing required, when thawed, cook or place in cooler, do not let get above 41 degrees. Ambient air and water temperature measuring devices should be accurate within two degrees of the intended range; thermometer in sushi cooler broken. Dead or trapped birds, insects, rodents and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests; change out fly glue strips hanging from ceiling which is saturated with dead flies. Food must be stored in compliance with established regulations; several food items in cooler and back store room not covered. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in accordance with establish regulations. Do not use bowls for scoop; must have handle and keep handle out of food.
Foghorn’s
1545 W. 15th St., Suite 1, Fayetteville
Critical violations: Items in cooler No. 2 next to fryer lacks cover; foods shall be protected from contamination. Sauces across from fryer not holding temperature at 41 degrees or below; potentially hazardous ready-to-eat foods shall be held at 41 degrees or below. Bleach buckets lack common name label; working buckets of chemical sanitation solution shall have a label indicating common name of chemical.
Noncritical violations: Sauce containers and pickle buckets reused for holding sauces, dry food products, potato chips and other items; sauce containers, pickle buckets and other plastic cannot be reused to hold food products.
Geraldi’s of Berryville
20 S. University Ave., Fayetteville
Critical violations: No sanitizer in food prep area.
Noncritical violations: Food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperature; no thermometer in pie cooler. Food not in the original packages for use in establishment must be identified with the common name of the food; several containers of food outside original package not labeled. Food workers shall wear hair restraints, beard restraints and clothing that covers body hair; several food prep workers had no hair restraint.
Foghorn’s
1815 N. Green Acres Road, Fayetteville
Critical violations: Reach in refrigerator unit across from fry station not holding food products at 41 degrees; potentially hazardous, ready-to-eat foods shall be held at 41 degrees or below.
Noncritical violations: None
Dec. 19
Marchant Hills Arena
9900 Marchant Road,
Critical violatio ns: None
Noncritical violations: Reusing frosting tubs for food storage; use only containers that are meant to be washed and sanitized multiple times.
Burrito Loco
2155 W. Martin Luther King Blvd., Fayetteville
Critical violations: Slicer blade in meat-cutting area and knife blades on clean storage rack and slot between cooking/cooling units have much food debris/grease residues; must effectively/frequently clean and sanitize food-contact surfaces in clean storage areas. Multiple trays/containers of precooked ham, raw chicken and beef in meat display cooler at 47-48 degrees; must maintain potentially hazardous foods at 41 degrees or below for safe cold holding. Multiple containers of precooked rice, beans, meat/vegetable products in walk-in cooler have no make/open date label; must ensure date-marking on all potentially hazardous, ready-to-eat foods kept over 24 hours and must discard within seven days. Hand sink recently installed in bar area has no delivery of hot water; must ensure adequate capacity of hot water, under pressure. Containers and equipment holding foods found repaired with duct/packing tape and have large cracks/broken off pieces, leaving jagged edges and containers in poor condition; must discard/discontinue use of food-contact surfaces that are in poor condition (repeat violation).
Noncritical violations: Raw packaged fish, being thawed in pan of water at room temperature; must ensure time- and temperature-controlled foods are thawed under cold, running water that self drains away or refrigeration.
Dec. 20
Don Tomi Tacos
990 W. Sunset Ave., Springdale
Critical violations: Chicken breasts lack cover; foods shall be protected from contamination. Dishes washed did not receive sanitation rinse; food-contact surfaces shall be sanitized before use. Cold-holding unit holding tomatoes at 42 degrees; potentially hazardous foods shall be held at 41 degrees or below.
Noncritical violations: None
Dickson Street Inn
301 W. Dickson St., Fayetteville
Critical violations: Knife blades on clean storage wall rack have food/grease residues; must ensure food-contact surfaces are effectively cleaned/sanitized after using prior to storing.
Noncritical violations: Apples in self-serve area unprotected/uncovered; must ensure food-contact surfaces on display are shielded by sneeze guard or covered to protect from contamination by consumers.
Marlo’s Little House of Tacos
1192 N. Garland Ave., Fayetteville
Critical violations: None
Noncritical violations: Employees involved in food preparation/handling have no hair restraint or covers; food workers shall wear hair restraints, beard restraints and clothing that covers body hair.
Vetro 1925
17 E. Center St., Fayetteville
No violations.
Lucky Luke’s BBQ
1220 N. Garland Ave., Fayetteville
Critical violations: Handwashing sink found with much dried-on debris and slick greasy residue in basin and on water faucet/handles; plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Large tub of coleslaw in drawer cooler found in poor condition, not fit for consumption; must ensure foods in cold storage are kept in safe/edible condition and discarded when in poor condition. Six large tubs of cooked meats in walk-in cooler have no date-marking to identify make/open dates; must label potentially hazardous, ready-to-eat food products kept 24 hours or longer with make/open,and/or seven-day discard date (repeat violation).
Noncritical violations: Stacks of single-service trays/boats, etc. stored on counters with interior food-contact surfaces exposed to environment; must invert, cover or keep in original protective sleeving. Multiple units of cooling/cold-holding/hot-holding and cooking equipment found with severe debris, food and grease buildup; must ensure equipment and other nonfood-contact surfaces in kitchen are frequently/effectively cleaned/sanitized to prevent contamination.
Dec. 21
Outback Steakhouse
4808 S. Thompson St., Springdale
Critical violations: Handle coatings of multiple tongs and multiuse pans in clean storage found with cracking, chipping and broken pieces; must ensure multiuse utensils/dishware are durable, smooth, easily cleanable and free of jagged edges/crevices.
Noncritical violations: Multiple areas of kitchen floor found with broken and missing tiles and grout and are holding debris/food/pooling water; must repair to restore floors to smooth, durable, easily cleanable character. Air vents on duct returns over server station and multiple areas of kitchen ceiling found with debris/dust buildup; must ensure effectively/frequently cleaned to ensure prevention of incidental contamination.
Olde Tyme Donuts
4366 W. Martin Luther King Blvd., Fayetteville
Critical violations: Chemical spray bottle not labeled.
Noncritical violations: Provide a supply of individual disposable towels or a continuous towel system that supplies the user with a clean towel or a heated air drying device at each handwashing sink in food preparation, toilet and warewashing areas. Must have a sign or poster that notifies food workers to wash their hands at all handwashing sinks used by food workers and shall be clearly visible to food workers. Provide an adequate supply of hand cleanser (liquid, powder or bar) at each handwashing sink; back room handwashing sink had no soap. Food not in the original packages for use in establishment must be identified with the common name of the food. Water spray bottle not labeled. Food must be stored in compliance with established regulations; doughnut bag mix on floor in back room must be kept six inches off floor. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in accordance with established regulations; ice scoop handle touching ice.
Hilton Garden Inn
1325 N. Shiloh Drive, Fayetteville
Critical violations: No sanitizer in food prep area.
Noncritical violations: None
Restaurant on the Corner Grill
3582 Arkansas 112 North, Fayetteville
Critical violations: Interiors and handles of three microwaves and food/non-food-contact surfaces of dough press have much accumulation of food/grease/debris residues; must ensure frequent and effective cleaning/sanitizing of surfaces to prevent contamination. Dish machine found with 0ppm chlorine residual in sanitizing cycle, thus dishes not being sanitized; must ensure dish machine supplied with sanitizer solution at 50-100ppm chlorine to adequately sanitize food-contact surfaces. Multiple containers of dairy-based dressings on wait staff line at 47-48 degrees; must maintain ice for potentially hazardous foods to ensure safe, cold-holding temps of 41 degrees or below.
Noncritical violations: Beverage machine nozzles and exterior metal flashing of vent hoods have much accumulation of debris/grease residues; must ensure non-food-contact surfaces of equipment are frequently/ effectively cleaned and sanitized.
Hampton Inn
915 Krupa Drive, Fayetteville
Critical violations: None
Noncritical violations: Food must be stored in compliance with established regulations; cereal boxes stored three inches off ground, must be stored six inches off floor, but cans and bottles can be stored on floor. Items must be stored to prevent contamination; some knives stored with eating portion exposed to consumers.