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Washington County Restaurant Inspections

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.

March 3

Razorback Nutrition

504 W. Emma Ave., Springdale

Critical violations: None

Noncritical violations: Single-service cups were on the floor, should be at least 6 inches off the floor. Paint or stain all bare wood in food prep.

March 6

Central Junior High School

2811 W. Huntsville Ave., Springdale

Critical violations: Fried rice in the walk-in cooler did not have a date, manager stated rice was made last week; foods shall receive a date of discard 24 hours after creation of product; manager discarded the rice.

Noncritical violations: The ice machine has black soil residue on surface contacting the ice; non-food contact surface should be cleaned with a frequency to prevent buildup of residue; corrected, surface cleaned.

March 7

Pizza Hut

1261 Steamboat Road, Suite 5, Fayetteville

Critical violations: Dishwasher is not dispensing sanitizer, must be 50 to 100 ppm chlorine; use three-compartment sink to sanitize.

Noncritical violations: Walk-in cooler floor is not clean. Post food service permit where the public can see.

La Hacienda Mexican Restaurant

2901 E. Zion Road, Fayetteville

Critical violations: The handwashing sink located in the food prep area has a leaking drain pipe.

Noncritical violations: Wait station ice dispensing scoop handle is not stored upright in the ice bin. Several light bulbs and ballasts lack replacement in food prep area.

La Huerta

2356 N. College Ave., Fayetteville

Critical violations: Employee drink cups lack lids. Mechanical warewasher chemical sanitizer level is low.

Noncritical violations: Three-compartment sink has a dripping drain pipe.

Taco Bueno

7420 W. Sunset Ave., Springdale

Critical violations: Salsa cups at the drive-thru window, top level holding at 47 degrees; cold holding shall be at 41 degrees or below; manager shall ensure the salsa cups are not stacked to the point that cold holding is not functioning correctly.

Noncritical violations: None

Dickey's Barbecue Pit

3316 W. Grove Drive, Suite 4, Fayetteville

Critical 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; no paper towels in front hand wash sink.

Noncritical violations: Food workers shall wear hair restraints, beard restraints, and clothing that covers body hair; no hair restraint.

Taco Bell

1147 Colorado Drive, 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; scoops must have handles, no bowls for scoop. No drain plug in outside garbage dumpster. Food permit must be posted where the public can see it.

Slim Chickens

3562 W. Wedington Drive, Fayetteville

Critical violations: None

Noncritical violations: Food workers shall wear hair restraints, beard restraints and clothing that covers body hair; several workers in food prep had no hat. Outdoor garbage dumpster was open.

Thurman Smith Elementary

3600 Falcon Road, Springdale

Critical violations: Found a dented can of mandarin oranges in the can rack in the walk-in cooler; dented cans shall be removed from production inventory and sent back to manufacturer for refund or discarded.

Noncritical violations: None

March 9

Lincoln High School

1392 E. Pridemore Drive, Lincoln

No violations.

Harps - Deli/Bakery

1780 Crossover Road, Fayetteville

Critical violations: None

Noncritical violations: Food employee in sushi preparation area is wearing a finger ring that is not a plain band.

Lincoln Senior Activity Center

116 East Park St., Lincoln

Critical violations: No sanitizer in sanitizer bucket; added 100 ppm chlorine, change buckets every four hours or if it falls below 50 ppm.

Noncritical violations: None

Walker Elementary School

1701 S. 40th St., Springdale

Critical violations: Flatbread pizza were hot held at 125 degrees; hot holding shall be at 135 degrees or above; manager reheated flat bread to 135 degrees.

Noncritical violations: None

Tang's Asian Market

224 S. Thompson St., Springdale

Critical violations: Pork rolls are out of temperature control without a notation of the time removed from temperature control; potentially hazardous foods shall either be hot held at 135 degrees or above, or cold held at 41 degrees or below, or placed in time control; rolls were placed under time control according to store policy.

Noncritical violations: None

Western Sizzlin'

3492 W. Sunset Ave., Springdale

Critical violations: Cottage cheese on the buffet at 47 degrees, cold holding shall be at 41 degrees or cooler; corrected, manager discarded the cottage cheese. Refried beans did not have a date mark indication; foods shall receive a date mark 24 hours after production; manager shall ensure foods receive a date mark. Bottles of cleaners and buckets lacked an identification of chemicals; bottles of working chemicals shall receive the common name of the chemical; corrected, manager labeled all chemical bottles and buckets. Package of meat in meat walk-in cooler had water dripping on product from the air cooler; foods shall not be in contact with water or ice that is not used as an ingredient; corrected on site, meat was discarded. A pooling of water in the chicken cooler, as well as two carts; there shall be no standing water in the kitchen, manager shall ensure floors are squeegeed dry after spraying with water.

Noncritical violations: Sheet pan racks in the walk-in prep cooler has buildup of residue; non-food contact surfaces shall be cleaned with a frequency to prevent buildup, manager shall ensure non-food contact surfaces are cleaned. Tiles through kitchen are cracked and missing; physical facility shall be maintained in good repair; manager shall repair tiles to good working order.

Typhoon

2612 W. Martin Luther King Blvd., Fayetteville

Critical violations: No sanitizer in sanitizer bucket; corrected, added 100 ppm chlorine, check every four hours. Potentially hazardous time and temperature control for safety foods must be cold held for 41 degrees or below; waitress cooler milk was at 49 degrees. Chemical spray bottle was not labeled.

Noncritical violations: Time control for safety foods shall be thawed using an approved method; beef in third sink at 58 degrees; prep or put in cooler, thaw by cooler, running water, microwave or cooking process. Food must be stored in compliance with established regulations; several foods in the walk-in are not covered. Wiping cloths shall be used as intended and in compliance with regulations pertaining to retail food establishment; must be stored in sanitizer. During pauses in preparation or dispensing, food preparation and dispensing utensils shall be stored in accordance with established regulations; keep scoop handle out of ice.

Harps

1780 Crossover Road, Fayetteville

Critical violations: Several cans of food in the discounted cart are damaged on the seams.

Noncritical violations: Meat department refrigerated glass display case exterior painted finish is flaking beside the cutting board for fish.

Firehouse Subs

2612 Martin Luther King Blvd., Suite 4, Fayetteville

Critical violations: Two out of three coolers' thermometers read above 41 degrees (51, 47 and 58 degrees), must monitor temperatures for potentially hazardous and time, temperature control for safety foods. Potentially hazardous and time, temperature control for safety foods were above 41 degrees; move to cooler with 41 degrees or cooler or use time of four hours, document then throw out after four hours.

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 cooler with milk. Food must be stored in compliance with established regulations; water was dripping on cover of foods in the cooler. Food permit is not posted where the government can see.

Ozark Natural Foods - Deli/Bakery

1554 N. College Ave., Fayetteville

Critical violations: None

Noncritical violations: Wire hand strainer for falafel batter and small mechanical mixer wands coated finishes are damaged (corrected).

March 10

Jimmy John's Gourmet Sub Shop

518 W. Dickson St., Fayetteville

Critical violations: None

Noncritical violations: Front entry door is propped open. A portion of the nonstick coated surface of the mechanical slicer has been worn away. Current retail food establishment permit is not posted conspicuous to the customer.

Panda Restaurant

3050 W. Sunset Ave., Springdale

Critical violations: None

Noncritical violations: Shrimp were thawing in a sink without water running; food shall be thawed in refrigerator, in sink with running water, in microwave or by cooking; corrected, manager is to ensure thawing is done the appropriate way. Rack by the fryer, air vents, lemon slicer table all have an accumulation of soil residue; nonfood contact surfaces shall be cleaned with a frequency to prevent soil buildup; manager shall ensure proper cleaning procedures to reduce soil buildup. Floors in the kitchen have broken cement in the dish room; floors shall be smooth and easily cleanable; manager shall ensure floors are resurfaced.

Platinum Cabaret

2366 N. College Ave., Fayetteville

Critical violations: None

Noncritical violations: Juice gun tip lacks cleaning.

Ivory M. Conley Head Start

1225 Wood Ave., Fayetteville

Critical violations: None

Noncritical violations: Two-compartment sink drain pipe is leaking.

Thai Wok

2227 W. Martin Luther King Blvd., Fayetteville

Critical violations: None

Noncritical violations: Steamed rice and other dispensing utensils are stored in a container of water. Current retail food permit is not posted conspicuous to the customer.

El Ranchito Supermercado

1900 W. Huntsville Ave., Springdale

Critical violations: The handwash sink by the serving line was blocked by plastic containers and had bottles of cleaner in the sink, and was not available; hand washing sinks shall be available for use at all times.

Noncritical violations: Tile on the floor in front of the meat market has broken tiles.

Firehouse Subs

2612 Martin Luther King Blvd., Suite 4, Fayetteville

Follow-up inspection

Critical violations: None

Noncritical violations: Inspected for critical violations from previous inspection only. Post current food service permit where public can see.

Wasabi

313 W. Dickson St., Suite 105, Fayetteville

No violations.

March 14

Pinot's Palette

5320 W. Sunset Ave., Suite 171, Springdale

No violations.

Mo'Boba & Churros - Mobile

1689 N. Timberridge Court, Fayetteville

No violations.

March 15

Soup Shack

2901 E. Zion Road, Fayetteville

No violations.

Kosmo's Greekafe

2136 N. College Ave., Fayetteville

No violations.

La Hacienda Mexican Restaurant

2901 E. Zion Road, Fayetteville

Follow-up inspection

No violations.

Elite Catering LLC

2630 E. Citizens Drive, Suite 20, Fayetteville

No violations.

Golden Dragon Buffet

4101 W. Sunset Ave., Springdale

Critical violations: Sushi chef was chewing gum at the time of inspection. Two pans of cooked chicken, uncovered, were cooling on a shelf below a prep table where raw chicken was being prepared; there was raw chicken splattered everywhere, and water splatter from the floor that extended to the shelf where chicken was stored; the chicken was discarded. For the salmon that is served raw, there is no documentation to show that the salmon was properly frozen for the correct amount of time for parasite destruction or had been raised in a manner to prevent parasite contamination of the fish; the establishment must provide documentation that any salmon served raw is parasite free. In the walk-in cooler, uncovered containers of green beans and corn with bamboo shoots were stored under containers of raw meats; the vegetables were moved to be over the raw meats. Dish washer employee was washing food buffet platter in the three-compartment sink; the platters were only being dipped in the third compartment, which did not contain any sanitizer solution; the third compartment must contain 50 to 100 ppm chlorine bleach water and the dishes must be immersed for one minute and then allowed to air dry for proper sanitation. Sushi roll was at 61 degrees without having time indicated for time as control on the product; boiled eggs on the buffet was 53 degrees, but cantaloupe was at 53 degrees and cream layered strawberry cake was at 54 degrees; all cold hold for safety foods must be at 41 degrees or below. The establishment states that they are using time as control for their sushi rolls on the buffet, but could not produce written documentation of their time as a control procedures, products in time as a control were not labeled, nor was it clear that the time had begun when the rice for the sushi roll was removed from temperature control. There are sushi rolls on the buffet that have raw fish products and also rolls that have cooked fish products; there is no indication to the consumer on which rolls contain raw product.

Noncritical violations: Raw shrimp was thawing in a prep sink without continuous running water; the water in the sink was turned on. Many small containers of salt and other ingredients that are not in their original container and the containers are not labeled with contents. Bag of potatoes and case of shell eggs on floor in walk-in cooler; there were also bags of onions on floor in back storage area, cases of fortune cookies were stored in the fenced-in back area that was open to elements and possibles pests. Many of the buffet platters are chipped and or cracked, no longer a cleanable/sanitizeable surface; also repurposing single-use items for salt shaker by cutting holes in lid of single-use containers; all food contact surfaces must be smooth and non-absorbent. Reusing single-use food containers that food had been shipped in for multi-use food containers; this includes the sea weed containers being used for fish storage, soy sauce buckets and other containers. Ice machine in drink wait station has black build-up on lid and around bin opening. Outdoor trash bin area floor has 3-inch deep groove in the floor where water has run from trash bin to a floor drain; the floor needs to be repaired to become a smooth, easily cleanable surface.

NW News on 03/20/2017

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