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.
Feb. 14
Shiloh Christian School Concessions
1707 Johnson Road, Springdale
Critical violations: Nacho cheese and chili dispenser have residue that needs cleaning; cabinets have popcorn on the shelves, popcorn machine has grease and popcorn residue in cooking unit; equipment shall be maintained in clean, working condition; clean units in preparation for the next season.
Noncritical violations: None
Jade China
1046 W. Sunset Ave., Springdale
Critical violations: Water was turned off at only handwashing sink at the time of inspection; water shall be provided at 100 degrees for proper handwashing. Rice noodles hydrating in the bucket were not covered; food shall be protected from contamination with a cover or plastic wrap. Precooked meats, such as steak or chicken, being stored hot at room temperature for cooking; hot holding shall be at 135 degrees or above. Bucket of sanitation water did not have common name on bucket; chemicals shall have the common name of the product placed on working buckets of water.
Noncritical violations: Vinegar bucket was being used as a scoop; vinegar containers are a single-use item and shall not be reused. Cardboard used in window for cold control and on the floor for mats; items used in kitchen shall be smooth and easily cleanable; management shall remove cardboard used as mats and window insulation.
Shiloh Christian Schools
1707 Johnson Road, Springdale
Critical violations: Sandwich refrigerator holding lunch meat at 45 degrees and yogurt and mayo at 43 degrees; cold holding shall be maintained at 41 degrees or below.
Noncritical violations: None
Road Runner
357 N. College Ave., Fayetteville
Critical violations: Hot holding foods thrown out after four hours; must record time to throw out, keep at 135 degrees or above; wings were at 111 degrees and pizza slice was at 112 degrees.
Noncritical violations: Single-service cups on floor in the back room; must be stored six inches off the floor.
Kum & Go
2351 W. Sunset Ave., Springdale
Critical violations: Taquitos are not at correct hot-holding temperature; maple at 127 degrees; sausage, egg and cheese at 132 degrees; hot held foods shall be held at 135 degrees or above.
Noncritical violations: Ice packaged in store does not have an identification of packaged site; food packaged in the store shall be identified as source on the package; ice shall receive the store number on each package identifying ice as packaged in store.
Feb. 15
Bernice Young Elementary School
301 Pippin Apple Circle, Springdale
Critical violations: Observed a white bucket with sanitation water lacking chemical identifying the name; working buckets of cleaning solution shall have the common name of the chemical on the bucket.
Noncritical violations: Ice machine had black residue on white surface of the ice machine; ice machines shall be cleaned with a frequency to prevent soil residue buildup. Observed ceiling tile warped in the mop room; physical facilities shall be maintained in good order; repair ceiling tile to manufacturer's standards.
McDonald's
1870 N. Crossover Road, Fayetteville
Critical violations: None
Noncritical violations: Managers lack hair restraints while preparing food. Three-compartment sink drain valve is leaking.
TJ's Sandwich Shop
908 Rolling Hills Drive, Suite C, Fayetteville
Critical violations: None
Noncritical violations: Food processor plunger is damaged. Current retail food permit is not posted conspicuous to the customer.
Domino's Pizza
1026 S. Thompson St., Springdale
Critical violations: Hot sauce with date of 02/14/17 was still in production; foods shall be dated for seven days and then discarded.
Noncritical violations: None
Taco Bueno
7420 W. Sunset Ave., Springdale
Critical violations: Diced tomatoes in the handwashing sink by the prep area; a handwashing sink shall not be used for purposes other than handwashing; maintain the handwashing sink for handwashing only. There was no sanitation water available for use in the kitchen at the time of inspection; sanitation water shall be available for food-contact surfaces. Multiple cold, ready-to-eat foods are not held at 41 degrees or below (salsa at 50 degrees, sour cream at 45 degrees, prep table onions at 45 degrees); ready-to-eat foods shall be cold held at 41 degrees or cooler; salsa, sour cream and diced onions were discarded. Diced onions and sour cream were made with date-mark of Tuesday and Monday; salsa lacked date-marking sticker; ready-to-eat foods shall receive a date-mark within 24 hours of production and be discarded after seven days; management shall ensure date-mark stickers are used to reflect date that products were made.
Noncritical violations: None
House of Taste
318 S. Archibald Yell Blvd., Fayetteville
Critical violations: Demonstration of knowledge of food safety inevident throughout the facility or by appropriate responses and actions. Discontinue use of unapproved beverage containers in food preparation or warewashing area; must have a top and straw; open water bottle was thrown out. A handwashing sink shall be maintained so that it is accessible at all times for employee use, and do not use for purposes other than handwashing; pan in handwashing sink was removed. Must have sanitizer in food prep while operating; use 50-100 ppm chlorine or 200 ppm quaternary ammonia. All potentially hazardous/time and temperature control for safety foods must be 41 degrees or below or 135 degrees or above; can not be held at room temperature; salad at buffet line was at 66 degrees, eggs in food prep at 67 degrees, chicken dumplings thawing at 63 degrees; throw out, put in cooler or cook. If potentially hazardous/time and temperature control for safety foods are above 41 degrees or below 135 degrees, they can be out of temperature four hours then must be discarded; must record time if using four hours; salad at buffet was at 66 degrees, with no time record.
Noncritical violations: Time/temperature control for safety foods shall be thawed using an approved method; thaw by cooler, running water, microwave or cooking; put in cooler or prep/cook before reaching above 41 degrees. Food not in the original packages for use in the establishment must be identified with the common name of the food; several food products outside original container and not labeled (sugar/salt). Food must be stored in compliance with established regulations; all foods in cooler and at buffet must be covered or have sneeze guard on buffet. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in accordance with established regulations; keep handles out of product (ice scoop); single-service items stored on the floor; must be six inches off the floor.
Feb. 16
Ledbetter Elementary
275 Rheas Mill Road, Farmington
No violations
Waffle House
1281 S. 48th St., Springdale
Critical violations: Employee washing dishes, then rinsed hands; employees are required to wash hands with soap and water for 20 seconds; manager will conduct handwashing training to re-educate employees on handwashing procedures. Hot water sanitizing warewashing machine did not turn the temp thermo-label black; hot water sanitation shall hit the dishes at 160 degrees.
Noncritical violations: None
Sonic
4723 W. Sunset Ave., Springdale
Critical violations: Date on chicken breast (2/15) and sliced lemons (2/14) past the discard date and in production coolers; food shall receive a date of expiration no longer than seven days and then shall be discarded.
Noncritical violations: None
West Fork Elementary School
245 School Ave., West Fork
No violations
Feb. 17
East Side Grill
1838 N. Crossover Road, Fayetteville
No violations
Casey's General Store
1037 Henri De Tonti Blvd., Tontitown
Critical violations: Foods marked day-old in hot holding ready for service at 95 degrees (meatballs and barbecue beef), foods that are cooled and reused the next day shall be reheated to 165 degrees and then hot held at 135 degrees or above. Hot holding for macaroni and cheese (100 degrees) and chili (98 degrees) not at correct hot-holding temperatures of 135 degrees or above; foods shall be hot held at 135 degrees or above; products were heated to 135 degrees in oven before placing in hot holding for service.
Noncritical violations: None
Dollar General
209 E. Pridemore Drive, Lincoln
Critical violations: Food temperature measuring devices shall be accurate within one degree of the intended range; milk cooler thermometer shows 26 degrees; inspection thermometer shows 39 degrees.
Noncritical violations: Food must be stored in compliance with established regulations; food must be stored six inches off the floor; Starburst candy in the rear of the store is on the ground; cans and bottles can be stored on the floor. Outside dumpster is not closed; pick up trash and litter around the dumpster. Permit is not posted where public can see.
Tony's Burgers
103 E. Pridemore Drive, Lincoln
Critical violations: Must reheat precooked potentially hazardous and time/control for safety foods to 165 rapidly, then hot-hold at 135 or above; do not use steam table to reheat, use microwave or stove; chili was at 90 degrees.
Noncritical violations: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in accordance with established regulations; scoop handle was in the ice.
Golden Dragon Buffet
4101 W. Sunset Ave., Springdale
Follow-up inspection
Critical violations: Raw meat was stored above raw produce in the walk-in cooler; raw meats shall be stored below raw produce.
Noncritical violations: Liquid waste is leaking from dumpster onto the concrete; liquid waste shall not be on the surface; manager stated they will be receiving a new dumpster next week. Dumpster shall be leak-proof with a drain plug. Freezer lid is secured by duct tape; equipment shall be in good repair; establishment shall maintain equipment according to manufacturers instructions.
Bliss Cupcake Cafe
4204 W. Green Acres Road, Suite 100, Fayetteville
Critical violations: None
Noncritical violations: Sanitizer in spray bottle was over 100 ppm for chlorine.
Feb. 21
World Gym
866 S. 48th St., Springdale
No violations
Mary's Natural Foods
220 S. Thompson St., Springdale
No violations
Frutti Ice
1401 N. 40th St., Springdale
No violations
Feb. 23
Core Pub Fayetteville
3671 N. Mall Ave., Fayetteville
No violations
Just Like Home
3075 E. Mission Blvd., Fayetteville
No violations
Z's Brick Oven Pizza
2730 N. College Ave., Fayetteville
Critical violations: Hot water side of the handwashing sink faucet handle gasket is leaking (repeat issue).
Noncritical violations: Hand-held wire mesh strainer is damaged and lacks replacement. Outside garbage dumpster lids are open. Ceiling light fixture in dry food storage area lacks shielding.
Feltner Brothers
2768 N. College Ave., Fayetteville
Critical violations: Handwashing sink cold faucet handle lacks repair (repeat issue).
Noncritical violations: None
Samaritan Community Center
1300 N. Thompson St., Suite G, Springdale
No violations
T's Oriental Market
1300 N. Thompson St., Suite L, Springdale
No violations
NW News on 02/27/2017