The Arkansas Department of Health regulates the sale of food at establishments which include restaurants, bars, daycares, schools, grocery stores, convenience stores, bed and breakfast facilities, hotels/motels, mobile units and concession stands. Inspections are made unannounced by environmental health specialists.
Electronic copies 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.
The following are the results of food safety inspections conducted by the Jefferson County Health Unit:
• Circle N 65-81 Truck Stop, 4711 B U.S. 65. Date of follow-up inspection Nov. 7. Food being stored in self service warmer should be individually packaged to prevent contamination by consumer.
• Divine Kitchen, 2122 S. Blake St. Date of inspection Nov. 7. 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 hand-washing sink in food preparation, toilet and ware-washing areas.
• Hazel Street Food Mart, 2201 W. 17th Ave. Date of inspection Nov. 7. Meat in cooler and croutons being stored on shelf observed being stored uncovered and should be covered to prevent contamination. Boiled eggs brought from home should not be used in the food establishment for consumers. Food that is not from an approved source should be discarded.
• Pine Bluff Country Club, 1100 Country Club Lane. Date of inspection Nov. 7. Some cold holding temperatures in prep cooler were out of safe temperature range (must be 41 degrees F or below). Date marking needed on ready to eat food held for more than 24 hours. Ready to eat foods were date marked during inspection.
• Corner Grocery & Market, 2118 W. 13th Ave. Date of inspection Nov. 6. Make sure to label food with date as discussed. A hand-washing sink shall be maintained so that it is accessible at all times for employee use, and do not use for purposes other than hand-washing. All employee drinks in the food preparation area must have a lids and a straw.
• Gursimar-LLC, 2401 E. Sixth Ave. Date of inspection Nov. 6. Opened deli meats head for more than 24 hours must be date marked and kept for no more than seven days. Opened deli meats were dated during inspection. Hand-washing sink is blocked and should be unblocked so that it is accessible at all times. Hand-washing sink was unblocked during inspection. Some hot holding temperatures in warmer are out of safe temperature range (must be 135 degrees F or above). Food that was out of temperature was discarded during inspection. Meat slicer is unclean and needs to be cleaned. Meat slicer was cleaned during inspection.
• Harbor Oaks Golf Club, #1 Harbor Oaks Drive. Date of inspection Nov. 6. Observed unclean wiping cloths sitting out on counter tops during inspection. Wiping cloths should be kept in a sanitizer solution between use. Some cold holding temperatures in reach in cooler near dry storage are out of safe temperature range (should be 41 degrees F or below). Food was removed from prep cooler during inspection. Observed employee’s bag being stored touching clean dishes. Personal belongings should be stored in a designated, separate area. Bag was moved during inspection. Floors in dry storage are unclean and need to be cleaned. Some cutting boards in kitchen need to be resurfaced or replaced. Single service containers observed being reused in establishment. Single service containers should not be reused. Bottom of reach in cooler near dry storage is unclean and needs to be cleaned. Personal fan is unclean and needs to be cleaned.
• Kosmic Kidz Outreach Inc., 313 W. Barraque St. Date of inspection Nov. 6. Some cold holding temperatures (in refrigerator near the hand-washing sink) are out of safe temperature range (must be 41 degrees F or below). Food in refrigerator was discarded during inspection.
• Unique Cakes by Miss Margaret, 214 W. Barraque St. Date of inspection Nov. 6. Opened deli meat held for more than 24 hours should be date marked and held for no more than 7 days. Opened deli meat was date marked during inspection. Opened deli meats held for more than 7 days should be discarded. Opened deli meats held for more than 7 days were discarded during inspection.