NEXT LEVEL ARCADE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line sour cream (49F - Cold Holding). Stored above fill line of unit

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib on patio

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2 and 1/2

Basic - Floor area(s) covered with standing water. Under dish area

Basic - Food stored on floor. In walk-in freezer Corrected On-Site

Basic - Iced tea dispenser not cleaned at least once every 24 hours. Operator is saving tea in urns for up to 3 days.

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom Corrected On-Site

Basic - Plumbing system improperly installed or repaired. Soda gun waste line not plumbed to drain

Basic - Single-service articles improperly stored. Open case of lids on the floor in dry storage Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ ppm. Remade to 200ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked wings. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter packets, raw chicken wash, raw chicken breading

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell marinara (117F - Hot Holding); cooked beef (84F - Hot Holding).

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service counter for alley opening

Intermediate - No soap provided at handwash sink. Service counter for alley opening

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed documents

Intermediate - Records/documents for required employee training do not contain all of the required information. Training completion date not on certificate for Andrew

Basic - Bowl or other container with no handle used to dispense food. Using shallow 1/3 pan as scoop. Removed Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Liquor room shelves

Basic - Employee with no hair restraint while engaging in food preparation. Cook put on restraint Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer along door frame and on ceiling

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Food stored on floor. Soda bib boxes on the floor. Operator moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Either restroom. Operator posted Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings Walk in cooler(non-functioning with door propped open)400+ droppings Dish area 5 on machine 24 on shelves and floors Cook line 87 on shelves, floors, and equipment Behind bar 3 on the floor Storage areas filled with discarded equipment and debris have too many to count/verify. All surfaces are covered. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hot water knobs missing on hand wash sinks in dish and service window Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in dish area and in service window

Intermediate - No soap provided at handwash sink. At hand wash sink in dish area and in service window

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Multiple holes in walls and ceiling of structure. Gaps at doorways to exterior

Basic - Unnecessary items/unused equipment on the premises. Storage room filled with broken equipment and debris

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back walk in cooler area had empty Sazon box in it. Corrected On-Site

Basic - Light shield damaged/in disrepair. Light lens broken in kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sticker residue on clean containers

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap in between doors. In the process of being repaired. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels on order

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine test 0ppm, the tube was not in the sanitizer bucket, put tube in and primed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Inside reach in coolers have moderately build up of food debris

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of dust and debris.

Basic - Working containers of food removed from original container not identified by common name. Cinnamon sugar, and cereal not labeled Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice cooked on site 102-122 hot holding, placed back on stove to reheat to 165° within 20 mins in double boiler. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bartender with long artificial nails.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine deflector with pink and black mold like substance. Corrected, cleaned while inspection was taking place. Avocados washed with stickers still on produce. Corrected.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected by manager

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alberto employed over 60 days

Basic - Employee beverage in a food preparation or other restricted area. Cup without lid stored on shelf above make table, corrected b6 operator

Basic - Equipment and utensils not properly air-dried - wet nesting. Snack bar area cups stacked while still wet.

Basic - Floor not cleaned when the least amount of food is exposed. Under and behind cooks line equipment, floors and wall in need of cleaning Holes in wall of storage area where bag in box system stored. Large amount of debris behind the bag in box system

Basic - Old labels stuck to food containers after cleaning.

Basic - Outer openings not protected with self-closing doors. Back door to dumpster area propped open.

Basic - Reuse of single-service or single-use articles. Hollowed handle jugs being reused to hold prepared on site items, can not be properly cleaned, can not be reused.

Basic - Unnecessary items/unused equipment on the premises. Large amounts of unused food preparation equipment stored soiled, inside storage room.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First reading Dish Washing Machine @0 ppm. Saw not product on the line, empty sanitizer, primed after resetting at 100ppm chlorine Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed waiter put tortilla chips in basket then use bare hand to fix chips from falling out of basket, stop sale 1/4 chips

High Priority - Galvanized metal in contact with acidic foods. Open can of tomato paste in walk in cooler, corrected Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1/4 lbs fried tortilla chips Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open milk in walk in cooler not date marked from being opened on 8/5/21 Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher (Deshaun) did not know where or how to use test strips for Dish Washing Machine. Retraining with inspector and kitchen manager. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observe large pitcher in he's at cooks line on arrival. Cook removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or soap or hand wash sink sign at hand wash sink at bar Repeat Violation

Basic - Employee beverages in a food preparation or other restricted area. Prep tables front line and back. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Thru location . Back steps need cleaned. Home in wall under stairs and behind ice machines and bag in box room,

Basic - Outer openings not protected with self-closing doors. Observed back door left open and not self closing,

Basic - Single-service articles improperly stored. Cases of paper goods store on floor of dry good room since previous day. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples and mushrooms stored over ready to eat items in walk in cooler Repeat Violation