Critical violations are those factors leading to foodborne illness and must be corrected immediately. Noncritical violations relate to maintenance of food operations and cleanliness.
Noncritical violations: Frozen sauces and mixes being thawed in standing water bath.
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. A retail food establishment shall have procedures for employees when responding to bodily fluid release events that involve the discharge of matter onto surfaces in the retail food establishment. Wall behind the three-compartment sink should be covered with something to ensure the wall is smooth, easily cleanable and nonabsorbent. Gap between the wall and the mop sink where water can get between the wall and the mop sink. Repair prior to operating. Holes in the concrete around the floor drain under the three-compartment sink.
Critical violations: Dish machine reading 0 ppm for chlorine.
Critical violations: Foods on the right side of the hot display case are not all at 135 degrees or above. Chicken at 130 degrees and chicken pop at 113 degrees. Prepackaged eight-piece chicken in the customer grab-and-go case are not at 135 degrees or above. Prepared salads in the display case are all at 43 degrees. It was not known why these items are out of temperature. Cheese and meats in the same case are within allowable temperatures. 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. A retail food establishment shall have procedures for employees when responding to bodily fluid release events that involve the discharge of matter onto surfaces in the retail food establishment. Even though the deli case is all one unit, past history shows the deli salad side does not maintain food at 41 degrees or below. Employees wearing jewelry on wrist and fingers. Repeat violation. Employee identified one knife as a personal knife the handle is wrapped with duct tape. Employee uses this for work-related activities. Floor in the fryer area is gone exposing wood underneath.
Critical violations: Hand washing sink is clogged and not draining properly. Sanitizer is not being dispensed at the three-compartment sink.
Noncritical violations: Ice buildup on the floor next to the door in the walk-in freezer. Repair as needed. Repeat violation. Milk spilled and dried on the floor under the milk shelf in the walk in. Milk spilled onto product displayed with milk. Cooler where the grated cheese is stored is not clean. Test strips in product are no longer in good condition. Strips are not giving an accurate reading. A retail food establishment shall have procedures for employees ow when responding to bodily fluid release events that involve the discharge of matter onto surfaces in the retail food establishment.
Critical violations: Multiple containers of food in the walk-in cooler did not have lids or coverings. Fajita chicken cooked this afternoon was at 130 degrees in the hot hold unit. Garlic in oil mixture (commercially packaged) stated "refrigerate after opening" stored on a counter at 71 degrees. Styrofoam cups without handles are being used to scoop salsa and are being stored in the salsa.
Noncritical violations: No certified food safety manager. Scoop for chips is broken and chipped.
Critical violations: Food in the back white refrigerator is not holding food at 41 degrees or below.
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. A retail food establishment shall have procedures for employees when responding to bodily fluid release events that involve the discharge of matter onto surfaces in the retail food establishment.
Critical violations: Sanitizing cycle is not getting the plate temperature hot enough. Plate temperature should be 160 degrees. The wash cycle may not be getting hot enough. Final rinse plate temperature is dependent on the wash cycle being hot enough. Wash cycle is reading 150 degrees on the machine temperature gauge. Facility will manually sanitize until the unit is repaired.
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. Condensation leak in the walk-in freezer. Ice building up on the floor.
Noncritical violations: Condensation leak in the walk-in freezer. No light in the walk-in cooler.
Neighbor's Mill Bakery & Cafe
2090 W. Pleasant Grove Road, Rogers
Critical violations: Several items in walk-in and prep tables not date marked.
Noncritical violations: Using a plastic cup as scoops in prep table.
5100 W. Pauline Whitaker Parkway, Suite 101, Rogers
Critical violations: Handwashing sink near food prep area blocked by boxes. Shredded cheese in countertop ice cooler at 67 degrees. No ice beneath the food items.
Noncritical violations: Employee drink with no lid in food preparation area. Squeeze bottle on prep table not labeled with contents.
2100 W. Hudson Road, Suite 7, Rogers
Critical violations: Unprotected employee beverage in prep area. Quaternary ammonium in three-compartment sink 0 ppm.
Noncritical violations: Steel bowl being used to scoop cooked rice from bulk container in walk-in cooler.
Critical violations: Raw eggs and bacon being stored above ready-to-eat items.
Noncritical violations: No certified food protection manager documentation available.
139 N. Curtis Ave., Pea Ridge
Noncritical violations: No certified food protection manager on staff.
2710 S. Rife Medical Lane, Rogers
Critical violations: Hand wash sink not working near ware-washing area.
Noncritical violations: No method available to test heat dish machine - plate temperature.
Critical violations: Front handwash sink in coffee bar is not currently operational.
1500 Cheri Whitlock Drive, Siloam Springs
Critical violations: Employee did not use soap to wash hands. When instructed to use soap, employee did not lather long enough before rinsing soap off. Sanitizer being dispensed into the dishwasher is not registering any concentration when checked with test strip. Items in the refrigerator are not date marked as needed.
Noncritical violations: Employee handled dirty dishes and then clean dishes but did not wash hands before handling washed dishes from the machine to put in sanitizer (manually sanitizing). Permit posted but expired.
2608 S.W. J St., Bentonville
Noncritical violations: No handwash sign posted at handwash sink.
118 N. Broadway St., Siloam Springs
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. A retail food establishment shall have procedures for employees when responding to bodily fluid release events that involve the discharge of matter onto surfaces in the retail food establishment. Ants observed around the three-compartment sink and preparation table. Permit posted but expired.
702 S.W. Eighth St., Bentonville
Noncritical violations: No method available to test heat dish machine - plate temperature.
Bayou Boys Crawfish Shack & Catering
Noncritical violations: No certified food protection manager documentation available. Permit expired.
4704 W. Green Acres Road, Suite 140, Rogers
Critical violations: Smoked chicken being kept at 131 degrees, brisket at 126 degrees and smoked sausage at 132 degrees. Slaw being kept at 43 degrees, potato salad being kept at 44 degrees.
Noncritical violations: No certified food protection manager on staff. Can opener has metal filings and food debris around the blade and gear.
Roll & Fold/5M International
801 S.E. Eighth St., Bentonville
Noncritical violations: No certified food protection manager documentation available. Permit expired.
Triple Eight Hashery/5M International
801 S.E. Eighth St., Bentonville
Noncritical violations: No certified food protection manager documentation available. Permit expired.
Noncritical violations: Dust buildup on air vents in food preparation area.
The following establishments had no violations this reporting period:
May 2 -- Buffalo Wild Wings, 2707 S.E. Moberly Lane, Bentonville; McDonald's, 3805 U.S. 71, Bentonville; The River Grill, 1003 McClain Road, Bentonville
May 3 -- Brain Freeze Sno & Whips, 604 S.W. A St., Bentonville; Lowell Senior Activity Center, 704 E. Monroe Ave., Lowell; Pea Ridge Intermediate School, 1536 N. Davis St., Pea Ridge; Pea Ridge Middle School, 1391 Weston St., Pea Ridge; Pea Ridge Primary School, 1411 Weston St., Pea Ridge
May 4 -- Dickey's Barbecue Pit, 105 S. Dixieland Road, Suite H, Lowell; GPC-Food Store, 508 S.W. Eighth St., Bentonville; GPC-Kiosk, 508 S.W. Eighth St., Bentonville; Walmart International, 701 S. Walton Blvd., Bentonville; J Street-Kiosk, 2608 S.W. J St., Bentonville; Lil Hawk's Children's Academy, 912 E. Pickens Road, Pea Ridge; Melvin Ford Aquatic Center, 2401 E. Central Ave., Bentonville; Pea Ridge High School, 1925 W. Pickens Road, Pea Ridge; Pea Ridge Junior High School, 781 W. Pickens Road, Pea Ridge; Ramen Nara, 301 S. Dodson Road, Suite A, Rogers; Redbird-Food, 2403 S.E. J St., Bentonville; Redbird-Kiosk, 2403 S.E. J St., Bentonville; Ruth Hale Barker Middle School, 500 S.E. 18th St., Bentonville; Subway, 2710 Rife Medical Lane, Rogers; Walmart Supply Chain, 311 N. Walton Blvd., Bentonville; Walmart Home Office-Kiosk, 702 S.W. Eighth St., Bentonville; Wild About Learning Academy, 1100 S.E. 22nd St., Bentonville
May 5 -- Arkansas Early Learning, 2003 S.W. Regional Airport Blvd., Bentonville; Jimmy John's, 2004 S. Promenade Blvd., Suite 3, Rogers; Meals On Wheels, 2004 S. 13th St., Rogers; RBC Snack Bar, 3500 W. Walnut St., Rogers; Woodland Academy, 2701 W. New Hope Road, B, Rogers
Print Headline: Benton County restaurant inspections
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