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:


• B. J. Events Center LLC, 3297 Mae Drive. Date of opening inspection Oct. 31. No violations observed during time of inspection. Establishment okay to operate.


• University Food Mart, 1702 University Drive. Date of inspection Oct. 18. Hand washing sink needs to be repaired. Provide hand wash sinks as necessary for convenient use by employees in food preparation and ware-washing areas. Observed some drinks stored on the floor. Drinks must be stored at least six inches above the floor compliance with established regulations. Observation: Establishment needs test strips. Corrective Action: Test strips must be available and used to test the strength of chemical sanitizing solutions. Observation: Need to clean counter tops. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of residues.


• University Food Mart, 1702 University Drive. Date of follow-up inspection Oct. 31. All critical violations corrected during time of inspection.


• Wendy’s, 2909 W. 28th Ave. Date of inspection Oct. 16. No paper towels available at back hand washing sink. 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. Paper towels were provided at hand washing sink during inspection. Sliced tomatoes (52 degrees F) and diced apples (65 degrees F) in drive thru prep cooler and sliced tomatoes (46 degrees F) and sliced onions (50 degrees F) in lobby prep cooler 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. The outside of the fry warmer is visibly unclean and needs to be cleaned. Observed standing water on floor between lobby prep cooler and reach in refrigerator. Standing water should be drained from point of discharge to disposal. Floors, especially under equipment, are unclean and need to be cleaned.


• Wendy’s, 2909 W. 28th Ave. Date of follow-up inspection Oct. 25. Previous violations corrected.


• Charro’s, 2500 Olive St. Date of inspection Oct. 22. Must have a sign or poster that notifies food workers to wash their hands at all hand-washing sinks used by food workers and shall be clearly visible to food workers. Post it near hand sink.


• Sam’s Southern Eatery, 1704 E. Harding Ave. Date of inspection Oct. 22. Saw no probe type thermometer. Have this type for checking internal cooking, cold hold and hot hold temperatures of foods. Did not see thermometers in all coolers. Keep them visible at all times. Bulk ingredient containers not labeled as of content. Food not in the original packages for use in Establishment must be identified with the common name of the Food. Bulk containers with product residue on the outside of them. Clean bulk containers. Open breading bag on storage shelf. Keep bulk food stuffs in a clean container with tight fitting lid. Ice scoop stored on top of ice maker. Store it in ice bin handle up or in a clean container. Plastic sheeting covering breading station visibly soiled. Breading station should be constructed of a durable, cleanable material and cleaned as needed. Soiled areas in preparation and storage need cleaning. Clean as often as needed to not be visibly soiled. Light bulbs in preparation and storage that are not properly shielded from breakage need to be so. Observation: USA Food Program shows, “business has expired license.” Corrective Action: Permits are not transferable to new owners. Obtain a valid permit to operate the retail food establishment in compliance with the law. Submit a food permit application immediately.