Restaurant: Jame's Cafe
Address: 671 Potomac Station Dr, Leesburg, VA 20176
Type: Full Service Restaurant
Phone: 703 870-0206
Total inspections: 2
Last inspection: 09/24/2015
Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Linens and Napkins - Use Limitation (corrected on site) Observation: Linens in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Bena sprouts in top of the prep cooler (in a containerover the metal containers that fit inside the cooler) were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Food - Food Labels Observation: There are several containers of seasoning that are not labeled.
Correction: Label the seasoning with the common name of the foods. Correct today.
09/24/2015
Routine
Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Bean sprouts and garli-in-oil mixture were at improper temperatures.
Correction: Cold hold potentially hazardous foods at 41°F or below to inhibit the growth of harmful bacteria.
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