Critical violations are those factors leading to foodborne illness and must be corrected immediately. Noncritical violations relate to the maintenance of food operations and cleanliness.

Noncritical violations: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Person in charge has taken the course. Provide a copy of the certificate within 10 business days. A retail food establishment shall have procedures for employees to follow when responding to bodily fluid release events that involve the discharge of matter onto surfaces in the retail food establishment. Floor drain in the servers area and under the ice machine are backing up when the hand washing sink is being used. Ceiling tiles, vent covers, walls in the kitchen area are visibly dirty. Ceiling tiles and vents are black. Ceiling tiles and vents in the side storage area are visibly dirty. Area on and around the walk-in cooler fan unit is visibly dirty with what might be mold. Floor in walk-in is rusty and no longer in good condition. Both of these are repeat violations. Permit posted is expired.

Critical violations: Grill preparation table is not holding food at the correct temperature. Food in prep table is 44 degrees. Mac and cheese in the walk-in cooler is at 44 degrees. Ensure food is cooled properly.

Noncritical violations: Packaged food in the customer grab and go case does not have ingredients list.

Critical violations: Automatic dish machine is not dispensing sanitizer.

Noncritical violations: After cleaning and sanitizing, equipment and utensils shall be air-dried and may not be cloth dried. Repeat violation. Permit is posted in the kitchen. Post permit in customer view. Repeat violation.

Critical violations: Not all foods in the walk-in cooler are at 41 degrees or below.

Critical violations: Employee did not wash hands after coming back inside prior to making a customer order. Utensils are not being sanitized after being washed and rinsed. Facility is using a low splash type of bleach for wiping cloths.

Noncritical violations: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No test strips on location at the time of inspection. Holes in the concrete around the floor drain under the three-compartment sink. Gap between the wall and the mop sink where water can get between the wall and the mop sink.

Critical violations: Active managerial controls to maintain food safety not observed during time of inspection. Employee wrapping burritos with bare hands. Plugged in coffee maker in the front hand washing sink and bags and trash in the other hand washing sink. Raw meat, raw bacon, raw shell eggs stored above ready-to-eat foods and container of dough in the refrigerator. Two flats of raw shell eggs stored on a crate next to the refrigerator at room temperature. No date marking on open packages of ham. A medicine applicator in a cup on the top shelf in the refrigerator above food items. Medicine was in the applicator. Cans of roach spray found next to the tray rack and under the three-compartment sink.

Noncritical violations: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Employee did not wash hands prior to working with open food. Wet wiping cloths not stored in sanitizer. One cloth hanging over the edge of the rolling table with black spots on the side of the table under the towel. Employee could not find the test strips for sanitizer. Equipment visibly dirty. Floor and wall by the frosting are visibly dirty with food/frosting. Small refrigerator visibly dirty inside and on the handle.

108 First Ave. S.E., Gravette

Noncritical violations: Quaternary ammonium sanitizing solution in three-compartment sink at 0 ppm. A quaternary ammonium compound solution shall be at 200 ppm.

Noncritical violations: Tongs for serving stored on top of hot-holding lid.

Critical violations: Live roaches seen in the food preparation kitchen.

Noncritical violations: Provide a copy of the food safety manager's certificate within 10 days.

Critical violations: Food in the top part of the prep table is not at 41 degrees or below. Cottage cheese and one pan of tomatoes stored above the load line.

Noncritical violations: A retail food establishment shall have procedures for employees to follow when responding to bodily fluid release events that involve the discharge of matter onto surfaces in the retail food establishment. No thermometer in the servers' small cooler. Repeat violation.

Noncritical violations: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.

Critical violations: Food in the refrigerator is at 46-48 degrees.

Noncritical violations: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No sanitizer on location.

The following local establishments had no violations during this reporting period:

June 14 -- Hard Luck Cafe, 501 First Ave., Gravette.

June 16 -- DARP Foundation-Building Two, 1199 Grant St., Decatur.

Print Headline: Health Department Inspections

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