Information is from state Health Department records. Restaurants are listed in order of inspection date. All reports are from regular food service inspections unless otherwise noted. Critical violations are defined as items relating directly to factors that lead to food-borne illness and must be corrected immediately. Noncritical violations are defined as items that relate to maintenance of food operations and cleanliness.
Sept. 15
Duffer's Cafe
638 W. Lancashire Blvd., Bella Vista
Critical violations: No bare hand contact with exposed, ready-to-eat food or ice; use gloves, spatulas, tongs, deli tissue or other dispensing equipment. 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.
Noncritical violations: Discontinue consuming food, use of unapproved beverage containers, or use of tobacco in food preparation or warewashing area.
Sept. 22
Mana Bakery
804 E. Main St., Siloam Springs
Critical violations: Bag of flour torn and taped with duct tape, the owner said that happened on the truck; delivery should have been rejected, some flour used, do not use the rest of the flour (disposed of).
Noncritical violations: None
Cafe Amici
98 Clubhouse Drive, Bella Vista
Critical violations: Require food employees to use only designated hand wash sinks for hand washing; cook is not using kitchen hand sink to wash hands. 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 warewashing areas; not all hand sinks have towel available to dry hands. 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; hand sink in salad room is blocked with a trash can. Provide an adequate supply of hand cleanser at each hand washing sink; not all hand sinks have a supply of soap. The premises shall be maintained free of insects, rodents and other pests and controlled to eliminate their presence on the premises; several live roaches seen in bar and kitchen. No test strips.
Noncritical violations: Permit is not posted.
Sept. 23
Mi Tienda Supermarket
875 E. Jefferson St., Siloam Springs
Critical violations: Employees must be trained properly in all areas of their job; hand washing, cleaning and sanitizing, temperatures, proper storage of raw and ready to eat meats. Hand washing sink is not used; employee was washing hands in three-compartment sink (corrected). Raw meat above ready-to-eat ham and cheese (repeat violation-corrected). Use bleach or other approved sanitizer only; wash, rinse and sanitize all food surfaces; bleach concentration should be 50-100 ppm, test with strip every time bleach is made. Chicharrones stored at room temperature; items with meat must be stored hot or cold; chicharron molido was not at 41 degrees or below. Using Odoban to sanitize food contact surfaces; product is NOT approved for kitchen/food surfaces.
Noncritical violations: Fly strips hanging above meat prep table. Reusing queso containers for food storage; use only containers approved to be washed and sanitized multiple times. Need plugs for three-compartment sink.
Sept. 27
El Pueblito Mexican Restaurant
1707 Forest Hills Blvd., Bella Vista
Critical violations: Hot hold ranchero sauce at 119 degrees.
Noncritical violations: Discontinue consuming food, use of unapproved beverage containers, or use of tobacco in food preparation or warewashing area.
Sept. 29
Gentry Head Start
206 S. Giles Ave., Gentry
Critical violations: Carton of raw shell eggs stored in top shelf above other food items (corrected).
Noncritical violations: Three-compartment sink faucet is leaking; repair (repeat violation).
Gentry Intermediate School
302 W. Second St., Gentry
No violations.
Sunrise Cafe
136 S. Gentry Blvd., Gentry
Follow-up inspection
Critical violations: Employee not lathering hands with soap long enough before rinsing off soap. No bare hand contact with exposed, ready-to-eat food or ice. Use gloves, spatulas, tongs, deli tissue or other dispensing equipment. 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; hand sink had food debris in it. Sanitizer is not quite strong enough, should be 50-100 ppm (repeat violation). Prep table is not holding food at the proper temperature; cheese at 56 degrees, bamboo shoots at 44 degrees (repeat violation). Food not date marked as needed (repeat violation).
Noncritical violations: Ambient air and water temperature measuring devices should be accurate within two degrees of the intended range; no thermometer in prep table (repeat violation). Excessive accumulation of food and grease under the fryer and grill; exhaust vent and filters have an accumulation of grease; contact a professional to clean the entire exhaust vent inside and out. Keep back bathroom door closed at all times; open up to back storage area.
General News on 10/05/2016