Arcana Gets Conditional Pass on Health Inspection

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

ELIMINATE fruit flies from the facility using approved methods. Keep facility clean and dry. Clean and sanitize food contact services after pest control treatments. - A few dead and live/dying fruit flies observed on surfaces at the bar area (not actively in use/open at time of inspection) such as ice bin lid, ice well (no ice in unit), and dishwasher. Correct By Date: 10/01/2025

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

ONLY allow PHFs to be out at room temperature during active food preparation. Garlic in oil mixtures are considered PHF and must be cold held at 41F or below, hot held at 135F or above, or placed on Time as a Public Health control (with proper records and documentation maintained and approval granted by this department). - Observed chili crisp oil that per facility's recipe, contains garlic, out at room temperature (at ~73F). Per operator, chef put this out ~8:30am and usually leaves it out during the day to soften but unable to determine if garlic oil mixture was out at room temperature for extended periods on prior days. COS - chili crisp oil was voluntarily discarded at time of inspection and education was provided. Per operator, chili crisp oil will be cold held under refrigeration moving forward.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

ONLY allow PHFs to be out at room temperature during active food preparation. Garlic in oil mixtures are considered PHF and must be cold held at 41F or below, hot held at 135F or above, or placed on Time as a Public Health control (with proper records and documentation maintained and approval granted by this department). - Observed chili crisp oil that per facility's recipe, contains garlic, out at room temperature (at ~73F). Per operator, chef put this out ~8:30am and usually leaves it out during the day to soften but unable to determine if garlic oil mixture was out at room temperature for extended periods on prior days. COS - chili crisp oil was voluntarily discarded at time of inspection and education was provided. Per operator, chili crisp oil will be cold held under refrigeration moving forward.