HEALTH INSPECTIONS

Critical violations are those factors leading to foodborne illness and must be corrected immediately. Noncritical violations relate to the maintenance of food operations and cleanliness.

June 27

Jim’s Razorback Pizza

884 Gentry Blvd., Gentry Critical violations: Food on the salad bar is not at 41 degrees or below. Cottage cheese, ham and potato salad 45 degrees. Ensure food is held 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 who has shown proficiency of required information through passing a test that is part of an accredited program. Facility has 90-days to comply. A retail food establishment shall have procedures for employees to follow when responding to bodily fluid discharge events that involve the discharge of matter onto surfaces in the retail food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to bodily discharge matter. Wall next to the cutting table is visibly dirty with food spatters. Exterior of the crock pot is visibly dirty. Floor under the three-compartment sink and dishwasher is visibly dirty. Floor drain/grate under the dish machine is visibly dirty.

La Huerta-Mobile

129 Fowler St., Suite B, Gentry

Critical violations: Raw shell eggs stored over ready-to-eat foods. Raw meat also over readyto-eat food. Store raw food below ready-to-eat food. Cold foods not at 41 degrees in the refrigerator. Adjust refrigerator as needed to hold food at 41 degrees or somewhere else.

Noncritical violations: Mobile does not have a freshwater tank mounted on the truck. Water must be available on demand from either the tank or bypass with direct connect. Facility has two weeks to correct the issue. 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 who has shown proficiency of required information through passing a test that is part of an accredited program. Facility has 90 days to comply.

June 29 Burntsugars Mobile

105 First Ave. S.E., Gravette

Critical violations: None Noncritical violations: No documentation of a certified food protection manager. Raw shell eggs stored over ready-to-eat food. Facility lacks refrigerator thermometer. Grease buildup on the vent hoods, walls and other surfaces and on equipment.

Smith & Betts Barbecue

191 First Ave. S.E., Gravette

Critical violations: None Noncritical violations: No documentation of a certified food protection manager. Pickle spears at 84 degrees on stove. One of the hood vent panels is missing.

June 30 Taqueria Three Brothers

9802 Arkansas 59, Gentry

Critical violations: Food in the refrigerator is not holding at 41 degrees or below.

Noncritical violations: Facility has 10 days to provide a copy of certified food manager certificate. Raw bacon stored over ready-to-eat foods. No sanitizer in the final rinse water. Wiping cloth is not stored in sanitizer. No test strips on location.

July 1

Ozarks Community Hospital

1101 Jackson St. S.W., Gravette

Critical violations: Corn, pot roast, beans, rice and other food items that were not used within seven days are stored in the refrigerator. Canned peaches and pears stored in plastic containers with a date marking of 30 days.

Noncritical violations: Cake with whipped cream at 68 degrees stored in a display case. Two bags of onions stored on the kitchen floor.

The following establishments had no violations this reporting period:

June 29 — Coffee Container, 13511 Carrier Lane, Hiwasse

July 1 — Lili’s Bubble Waffle of Gravette, 123 Main St. S.E., Gravette