Jackie's Bistro & Bar, 11 Hope Road 115, Stafford, VA 22554 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Abbreviations: PIC=person in charge
- Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat sliced lemons with their bare hands. PIC placed tongs in container to obtain lemon slices.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The hamburger chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Temperature taken in hot holding container was only 120'F after 2-1/2 hours. Instructed PIC to heat to 165'F on stove or in microwave before placing hin hot holding container. PIC reheated.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures at the prep counter: raw pork 48'F, raw beef 60'F, raw beef 54'F (second prep). Foods were stacked too high, PIC removed 2 rows and placed back into WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) par cooked chicken and spaghetti noodles in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
03/15/2016 | Risk Factor | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 12/22/2015 | Routine | |
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