There were buckets of queso on the walk-in cooler floor. A pair of shoes was on a shelf with bags of onions in the dry storage, a pair of shoes was on top of a box of chips in the dry storage. The sani bucket on the cooks line was at a concentration above 200 ppm chlorine.Ĭore violations: An employee was filling a bucket with water from the handwash sink. Salsa verde under the veggie prep was at 55 degrees, pico on top of the veggie prep was at 49 degrees, sour cream on top of the veggie prep was at 47 degrees, shredded lettuce on top of the veggie prep was at 49 degrees, celery under the bar prep was at 53 degrees, Clamato juice under the bar prep was at 54 degrees. Priority violations: Two containers of raw shrimp were on the produce shelf over ready-to-eat food. There is debris on the ceiling of the bar walk-in. There are no test strips for the bar sanitizer.Ĭore violations: There were jackets and purses on top of food in the dry storage areas.
Priority foundation violations: Facility has test strips for dishwasher and sani buckets, but has a different type of sanitizer for the bar. Cranberry juice in the under bar glass fridge was at 48 degrees. A case of raw eggs was being stored in the bar walk-in on top of a bucket of pickles. Priority violations: A pan of raw fish was being stored in the walk-in over ready-to-eat food. Noncritical violations: Three baskets of unwrapped plastic forks and spoons for customer self-service have the handles stored in all directions.ġ271 Steamboat Drive, Suite 7, Fayetteville Priority foundation violations: Both handwashing sinks in food preparation area lack disposable towels available.
Priority foundation violations: There is meat in the floor drains and meat in the sliding doors of the display case.Ĭore violations: There was no chemical sanitation made at the time of inspection. Noncritical violations relate to maintenance of food operations and cleanliness. Priority foundation rules support, facilitate or enable one or more priority items.Ĭore violations include items that usually relate to general sanitation, operational controls, equipment design or general maintenance.Ĭritical violations are those factors leading to foodborne illness and must be corrected immediately. Priority violations include prevention of contamination, cooking, reheating, cooling, and handwashing. Violations marked as priority contribute directly to the elimination, prevention or reduction in the hazards associated with foodborne illness. During this process, both newer and older terms may appear. Editor's note: The Arkansas Department of Health is changing how it labels violations.
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