SCARLETT'S CABARET

Violations (9)

• 03E-03-5Critical

  Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.

  High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed commercially processed Mashed potatoes, Cheese sauce, Marinara sauce, Chili, all 129°F. Operator states less than 2 hours. Operator returned to microwave, reheat to 165F. **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding Mashed potatoes, Chili, Marinara sauce, Cheese sauce, all 129°F. Operator states less than 2 hours. All returned to microwave to reach 165F.

  High Priority

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed hot holding box thermostat calling for 148°F. Actual holding temp was 129°F. On all products. Operator returned all to microwave to reheat.

  Basic

• 36-01-4

  Floor not cleaned when the least amount of food is exposed.

  Basic - Floor not cleaned when the least amount of food is exposed. Observed buildup of debris on walk in cooler floor under racks and shelves.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of mold like substance in bar gun holsters.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris on cook line doors, gaskets, and handles.

  Basic

• 41-04-4

  Toxic substance/chemical on premise that is not required for the operation of establishment.

  Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed multiple personal grooming products on expo line. Chef states they are his and removed. **Corrective Action Taken**

  Intermediate

• 06-09-2

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed operator pulling frozen Mahi from freezer to thaw, while still in reduced oxygen packaging. Instructed operators to follow printed instructions on packaging. Operator complied. **Corrective Action Taken**

  Basic