Serious disorders are contributing factors to foodborne illness and must be addressed immediately. Minor violations are related to the maintenance of food production and cleaning.
Serious violation: plates of food stored at room temperature do not have time to remove food from temperature control.
Minor Violation: Failure to complete food safety training. The pork was clotted with blood and was repackaged without a label.
Minor Violation: Ice cream cake containers made on site and stored in customer self-service refrigerators are not properly labeled as required by law. Food rings are not ordinary belts. Two stacks of disposable ice cream cake containers are stored open or upside down in the rear dry storage area. Things should be stored to avoid contamination.
Serious Violation: Store lemons and cucumbers in the refrigerator under one container of raw beef and one container of raw shrimp. Rice for sushi 70 degrees, reach room temperature at 8:30.
Minor Violation: Food, ham, turkey, etc. prepared for a salad bar at 58 degrees on a prep table.
Serious Violation: Due to the lack of paper towels, employees dry their clothes after washing their hands. Cook collects and decorates a shrimp cocktail with his bare hands. Another chef was packing a takeaway order with his bare hands. The chef’s sink or the waiter’s sink does not have paper towels.
Minor Violations: At least one person with supervisory and management responsibilities and authority to direct and control food preparation and serving must be a certified food protection manager who has demonstrated compliance with the required level of information proficiency. No sign for bar sink. Several containers of cut fruit in the bar fridge are undated. Boxes of chips and canned goods were stacked on the floor. The trash can in the women’s restroom didn’t close.
Minor Violations: At least one person with supervisory and managerial responsibilities and authority to direct and control food preparation and serving must be a certified food protection manager who has demonstrated compliance with the required level of information proficiency.
Minor Violation: 0 ppm lactic acid concentration in Sani barrels. Disinfectant derived from lactic acid, 0 ppm. Ice cream spoons are stored in a stationary bucket at a temperature of 74 degrees. Ice has formed on the fan box in the refrigerator.
Minor Violations: At least one person with supervisory and managerial responsibilities and authority to direct and control food preparation and serving must be a certified food protection manager who has demonstrated compliance with the required level of information proficiency.
Minor Violation: Boxes of single-use takeaways are stored on the floor of the haberdashery warehouse.
Minor Violation: A food worker does not keep a beard. Under the three-compartment sink, the disinfectant solution compartment is a half-filled bucket of solution that leaks when the compartment is drained from the seal. The litter box on the outside was not closed.
Serious Violation: A food service employee ate a slice while cutting a whole pineapple. Caterers did not change disposable gloves after eating a slice of pineapple.
Minor Violations: At least one person with supervisory and managerial responsibilities and authority to direct and control food preparation and serving must be a certified food protection manager who has demonstrated compliance with the required level of information proficiency. The food retail license has expired.
Serious violation: Raw eggs are stored in cold stores, not packaged ready-to-eat foods. On a small table: 57 degrees for mayonnaise, 50 degrees for tomatoes, 47 degrees for chopped lettuce. Sliced ​​tomatoes are laid out in a pile over a cold plate. The temperature of the tomatoes on the top layer is 50 degrees.
Minor violations: There are buckets of tissues filled with chemical disinfectants on the floor. The disinfectant concentration in the drum is 0 ppm. The dispenser in the dishwashing area is empty.
Minor Violations: At least one person with supervisory and managerial responsibilities and authority to direct and control food preparation and serving must be a certified food protection manager who has demonstrated compliance with the required level of information proficiency. There are several tile floors that need to be replaced. The hosted license expires July 31, 2022.
Minor Violations: At least one person with supervisory and managerial responsibilities and authority to direct and control food preparation and serving must be a certified food protection manager who has demonstrated compliance with the required level of information proficiency.
September 26 – Gathering Point, 4677 W. Sunset Avenue, Springdale; Northwest Specialist Hospital, 3873 N. Parkview Drive, Fayetteville; Springdale High School Basketball Club, 1103 W. Emma Ave., Springdale; Springdale School Warehouse, 1612A E. Emma Avenue, Springdale, St. Joseph Catholic School, 1722, N. Starr Drive, Fayetteville, White Oak Station, 1940, N. Crossover Road, Fayetteville.
September 27 – Hampton Inn & Suites, 1700 48th Street, Springdale, Lincoln/Aramark High School, 201 E. School St., Lincoln, Neil Cafe, 806 N. Thompson St., Springdale, Southwest Junior High School, 1807 Princeton Ave, Springdale
September 28 – Crisis Brewing, 210 S. Archibald Yell Blvd., Fayetteville, Dollar General Store, 548 E. Henri De Tonti Blvd., 548 E. Henri De Tonti Blvd., Tontitown, Elkins Community Center, 162 Doolin Street, Elkins, Hellstern Middle School, 771 HarBer Ave., Springdale, Rick’s Bakery, 1220 N. College Ave., Fayetteville.
September 29 – Cold Stone Oil Mill, 160 E. Joyce Blvd., Suite 109, Fayetteville, Lincoln High School FFA trailer, 1392 E. Pridemore Drive, Lincoln
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