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:


• Forrest Park/Greenville Pre-School, 2501 W. 10th Ave. Date of inspection Sept. 23. Observed chlorine concentration of 0ppm during inspection in automatic dishwasher. Chlorine concentration should be between 50-100ppm to properly sanitize dishes. Observed diced ham and ground beef being thawing sitting in pans of water. Time/Temperature Control for Safety (TCS) Food shall be thawed (A) Under refrigeration that maintains the food temperature at 41°F or less, (B) Completely submerged under running water 70°F or less with enough velocity to float off loose particles down the drain and maintains the food above 41°F, or (C) as part of the cooking process. Diced ham was placed in refrigerator and ground beef was placed under running cold water during inspection. Personal fans in kitchen are unclean and need to be cleaned.


• Forrest Park/Greenville Pre-School, 2501 W. 10th Ave. Date of follow-up inspection Sept. 30. Previous violations corrected.


• Dollar General Store, 10104 U.S. 63. Date of opening inspection Sept. 27. Okay to operate- permit given.


• Marky’s D mobile, 1209 University Drive. Date of follow-up inspection Sept. 27. All violations corrected during time of inspection.


• Big Banjo Pizza Parlor, 4208 W. 28th Ave. Date of inspection Sept. 25. Observed worker cutting tomatoes with no gloves. No bare hand contact with exposed, ready-to-eat food or ice. Use gloves, spatulas, tongs, deli tissue or other dispensing equipment. Worker put on gloves during time of inspection. Observation: Observed salad bar cooler above 41 degrees. [List food item(s), temperature, and unit] Corrective Action: Time/Temperature Control for Safety (TCS) Foods shall be kept cold at a temperature of 41.0°F or below, as measured by an internal probe thermometer, to limit bacterial growth. Observation: Establishment need to test strips. Test strips must be available and used to test the strength of chemical sanitizing solutions.


• Big Banjo Pizza Parlor, 4208 W. 28th Ave. Date of follow-up inspection Oct. 2. All violations were corrected during time of inspection.


• Creative Minds, 906 E. 21st Ave. Date of inspection Sept. 25. Milk (43 and 44 degrees F), spaghetti (48 degrees F), sour cream (48 degrees F), and peaches (47 degrees F) in refrigerator are out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept cold at a temperature of 41.0°F or below, as measured by an internal probe thermometer, to limit bacterial growth.


• Hurricane Hype Center, 3319 S. Ohio St. No test strips available in establishment. Test strips must be available and used to test the strength of chemical sanitizing solutions.


• Pine Bluff Hibachi, 4804 Dollarway Road. Date of inspection into complaint Sept. 25. No violations pertaining to complaint during inspection.


• Two Brothers One Stop, 2215 S. Blake St. Date of inspection Sept. 25. No cleanser available at hand washing sink in kitchen area. Provide an adequate supply of hand cleanser (liquid, powder or bar) at each hand-washing sink. Observed some single service items stored on the floor. Items must be stored at least six inches above the floor from to prevent contamination. Observation: Kitchen equipment has accumulation of food residue. Kitchen equipment and prep area should be cleaned at a frequency necessary to preclude any accumulation of food residue and other residues. Observation: Need to clean floors in establishment. Clean the physical facilities as often as necessary to keep them clean.


• ADC-Pine Bluff Work Complex, 890 Freeline Drive. Date of inspection Sept. 24. Repair the door sweep under back door to preparation area. All outer openings of a food establishment should be protected against the entry of insects and rodents. Many pot holes in pavement are holding water near back door and can wash station. Holes need to be filled and pavement graded to drain water. Some light bulbs in preparation area are missing protective shields and end caps. Properly shield all glass light bulbs.


• Chef’s Table By Chef Jamie, 1100 W. 46th Ave. Date of inspection Sept. 24. Floors throughout facility are unclean and need to be cleaned. Not in operation during time of inspection. Okay to operate- permit given.


• Grider Field Restaurant, 709 Hangar Row. Date of inspection Sept. 24. Observation: Ceiling in disrepair from water damage in preparation area. Corrective Action: The physical facilities shall be maintained in good repair.