Jefferson County Food Safety Reports 5-29-22

The Arkansas Department of Health regulates the sale of food in establishments that include restaurants, bars, daycare, schools, grocery stores, convenience stores, B&Bs, hotels/motels, mobile units, and concession kiosks. Inspections are performed without warning by environmental health professionals.

Electronic versions of retail food inspection reports are available on the Arkansas Food Inspection Portal. To access the portal, visit the Food Protection page on the Arkansas Department of Health website at www.healthy.arkansas.gov.

Recent reports include:

• Main Street, 201 S. Main Street Inspection date May 24. New ownership of the existing facility. The new owners underwent a plan review for facility improvements. Well to work – permit granted.

• HANK’S GET N GO, 3201 Kendyl St. Inspection date May 17th. Hot and cold water is not running on the mobile unit at the time of inspection. The water supply and system shall be of sufficient capacity to meet the maximum water requirements of the retail food establishment. The water must be running before opening the mobile unit to work next.

• HANK’S GET N GO, 3201 Kendyl St. The date of the follow-up inspection is May 23. No violations were reported.

• SINGH BROTHERS LLC, 10008 Dollarway Road, White Hall. Inspection date is May 20th. At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service must be a Certified Food Protection Manager who has demonstrated proficiency in the required information by passing an exam that is part of an approved program. Food residue was observed on the meat slicer. Food-contact surfaces and utensils must be clean when looking and touching. Slicer cleaned during inspection. Food observed while walking is stored in the freezer, uncovered. Food must be stored in accordance with applicable regulations. Food was covered during inspection.

• CHARROS, 2500 Olive Street, date of follow-up examination May 17th. At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated the requisite proficiency information by passing an exam that is part of an accredited program. Submit a third CFM form letter.

• LYBRANDS BAKERY, 2900 Hazel Street Inspection date May 17th. At least one employee with supervisory and management responsibility and authority to direct and control the preparation and presentation of food must be a certified food protection manager who has demonstrated proficiency in the required information by passing an exam that is part of an approved program. Gravy (58°F) and diced tomatoes (53°F) refrigerated on the other side of the grilled cheese (43°F) in a pie tin outside of the safe temperature range. Time/Temperature Control for Safety (TCS) Food should be kept cold at or below 41.0°F, as measured by an internal probe thermometer, to limit bacterial growth. Observed trash cans that contain leftovers are stored when not in continuous use. Trash cans containing leftovers should be stored covered when not in continuous use.

• Two Brothers ONE STOP, 2215 S. Blake St. Inspection date May 16th. At least one employee with supervisory and management responsibility and authority to direct and control food preparation and serving must be a certified food protection manager who has demonstrated proficiency from the required information by passing an exam that is part of an approved program. It was noted that there was no basin for washing hands. Provide hand washbasins as necessary for convenient use by staff in the dining area. A remarkable salad without a label. Label information must include: (i) the common name of the food, or an appropriate descriptive identification statement, (ii) the list of ingredients in descending order of predominance by weight (including any artificial colors or preservatives), (iii) the accuracy of the declaration of the amount of contents ; and (iv) the name and place of business of the manufacturer, packer, or distributor, and (v) the name of the food source for each of the major food allergens present in the food (unless the food source is already part of the subscriber or the usual name of the ingredient in question). Note: Containers and waste treatment units for waste, recyclables, and returns used with food scraps and used outside a food retail establishment should be designed and built with airtight lids, doors, or lids. On-site correction.

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