The Arkansas Department of Health regulates the sale of food in establishments which include restaurants, bars, daycares, schools, grocery stores, convenience stores, bed and breakfasts, hotels/motels, mobile units and concessions. Unannounced inspections are carried out 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.

Recent reports include:

• RANDALL L. WILLIAMS CORRECTIONAL FACILITY, 7206 W. Seventh Ave., PO Box 6408. Date of inspection June 29. The water temperature in the automatic dishwasher that uses hot water to sanitize did not exceed 155.9 degrees F. The temperature at the inlet to the manifold should not exceed 90°C ( 194°F) or less than: (1) For fixed basket, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F). Tomatoes (46 degrees F) and milk (48 degrees F) in cooler are out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods should be kept cold at a temperature of 41.0°F or less, as measured by an internal probe thermometer, to limit bacterial growth. No hot water observed at front hand washing sink. Hot water production and distribution systems must be sufficient to meet peak hot water demands throughout the RETAIL FOOD ESTABLISHMENT.

• SONIC DRIVE IN, 3410 Camden Road. Date of inspection June 29. Observation of wiping rags on the counter. Wiping cloths must be used as intended and in accordance with regulations for food retail establishments. Observation: The non-food contact surface must be cleaned. Corrective Action: Non-food contact surfaces should be free of accumulation of dust, dirt, food residue and other debris.

• T’S PLACE, 3714 Camden Road. Date of inspection June 29. At least one EMPLOYEE who has supervisory and managerial responsibilities and the authority to direct and control the preparation and serving of FOOD must be a certified FOOD Safeguarding Officer who has demonstrated proficiency in the required information by successfully completing a test that is part of an ACCREDITED PROGRAM. The observed flour is not in the original container. Foods packaged in a retail food establishment must be labeled as required by law. Observation: Trash cans without lids observed. Garbage cans containing food residue must have lids.

• ARBY’S, 5507 S. Olive St. June 28 inspection date. Observation: The walls are stained in the kitchen. Corrective Action: Non-food contact surfaces should be free of accumulation of dust, dirt, food residue and other debris. Observation: Trash cans without lids observed. Bins should have a lid when they contain food residue and are not in continuous use.

• CHILI’S, 5511 Olive St. Inspection date June 28th. The food in the cooler was not covered. Food should be protected from cross-contamination by storing food in wrappers, covered containers or wraps. The food was removed and covered for the time of the inspection. Observed wiping rags stored on counters. Wiping cloths must be used as intended and in accordance with regulations for food retail establishments. Observation: The walls are stained in the kitchen area. Corrective Action: Non-food contact surfaces should be free of accumulation of dust, dirt, food residue and other debris. Observation: The equipment has an accumulation of grease and residue. Corrective Action: Food contact surfaces of cooking equipment and pans should be free of encrusted grease deposits and other accumulations of dirt. Observation: The kitchen floor needs to be cleaned. Corrective Action: Clean physical facilities as often as necessary to keep them clean. Observation: The installation must be cleaned. Corrective Action: Clean physical facilities as often as necessary to keep them clean. Observation: Water leak from cooler. Corrective Action: PHYSICAL FACILITIES must be maintained in good condition.

• EL PARIAN MEXICAN RESTAURANT, 8420 Dollarway Road, White Hall. June 28 inspection date. Automatic Dishwasher Sanitizer shows 0 ppm on chlorine test strips. A chlorine solution should measure 50-100 mg/L at a temperature of 75°F-100°F. Notice to consumers not noted in the menu. Inform CONSUMERS of the significantly increased RISK of consuming such FOODS through DISCLOSURE and RECALL using brochures, deli or menu case notices, label statements, tents tables, signs or other effective written means.

• J&T FOOD AND CATERING, mobile, 35 Shirley St. Inspection date June 28th. At least one EMPLOYEE who has supervisory and managerial responsibilities and the authority to direct and control the preparation and serving of FOOD must be a certified FOOD Safeguarding Officer who has demonstrated competence in the required information by passing a test that is part of an ACCREDITED PROGRAM.