Food Safety June 15 | Pine Bluff Commercial News

The Arkansas Department of Health regulates the sale of food at establishments that include restaurants, bars, day cares, 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.

Here are recent reports:

RJ’S SPORTS GRILL & BAR, 128 S. Main St. Date of inspection June 11. Observed food in the refrigerator that employee said was prepared more than 24 hours ago not date marked. Food prepared and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded for a maximum of 7 days. Date mark stickers were placed on the food during the inspection.

GRANNYS KITCHEN — WHITE HALL, 8500 Dollarway Road, White Hall. Date of follow-up inspection June 11. At least one EMPLOYEE that 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. No food observed in the prep cooler during the inspection. Ambient temperature of the prep cooler across from the grill is 46 degrees F. Refrigerator should not be used to store time/temperature sensitive foods in it until it can maintain the food temperature at 41 degrees F or below. Owner will call inspector when it is repaired.

GRANNYS KITCHEN — WHITE HALL, 8500 Dollarway Road, White Hall. Date of inspection June 10. At least one EMPLOYEE that 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. Observed pans of foods in the walk in cooler being stored uncovered. Except during cooling, food shall be stored in packages, covered containers, or wrappers. Mixed peppers (65 degrees F) and ham (68 degrees F) in the prep cooler across from the grill and cheesecake (50 degrees F) on the dessert cooler by the buffet bar 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 owner said that they leave the prep cooler lid open throughout breakfast and it is hot being across from the grill. He agreed to discarding the food currently in the cooler after four hours. Food in the cooler should maintain at 41 degrees F or below.

S&A Moe’s Inc., 7750 Sheridan Road, Ste A, White Hall. Date of follow-up inspection June 12. No violations reported.

S&A Moe’s Inc., 7750 Sheridan Road, Ste A, White Hall. Date of inspection June 9. Pico de gallo (44 degrees F) and guacamole (46 degrees F) in the top part of the line 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.