Information is from state Health Department records.
Restaurants are listed in order of inspection date. All reports
are from regular food service food store inspections unless
otherwise noted. Critical violations are defined as items that
relate directly to factors that lead to food-borne illness and
must be corrected immediately. Noncritical violations are de
fined as items that relate to maintenance of food operations and cleanliness.
March 14
Acambaro
150 S. Curtis Ave.
Suite B&C
Pea Ridge
Critical violations: Chicken breast 110 degrees; cold holding is 135 degrees. Need to date mark ready-to-eat potentially hazardous food held more than 24 hours.
Noncritical violations: Employees involved in food prep must wear hair restraints. Also employees involved in food prep may not wear jewelry on hands or wrists. May not reuse bulk food containers for food storage.Walls in kitchen and in dishwashing room need to be smooth and easily cleanable.
Back door in far kitchen needs to be able to shut completely.
Wiping cloths need to be stored in sanitation bucket.
On the Record, Pages 7 on 04/13/2011