Jacqueline's Bistro

Accurate temperature-indicating thermometers were not available in some refrigeration units at the time of inspection., , Ensure that a properly functioning and accurate temperature reading thermometer is provided in each cooler and refrigeration unit to allow regular monitoring of internal temperatures.

No water was available at the handwashing sink in the front kitchen area at the time of inspection. The faucet check valve was observed to be closed. Staff indicated that the valve had been shut off due to a water leak., , Ensure that potable running water is available throughout the facility at all times. If water is unavailable for hand hygiene, consider ceasing food operations until an adequate water supply is restored., , During the inspection, the manager reopened the valve and restored water service to the handwashing sink., , Repair the leaking fixture immediately and maintain an uninterrupted water supply to all handwashing stations to support proper hand hygiene practices and ensure food safety.

Single-use plastic containers, including sour cream and yogurt containers, were observed being reused for storing food items., , Discontinue the reuse of single-use food containers. These containers are not designed for repeated use or long-term food storage. Reuse may compromise the integrity of the container, including the protective food-contact lining, which can deteriorate over time and increase the risk of chemical migration, contamination, or physical damage., , Store food only in durable, food-grade containers that are intended for repeated use and can be properly cleaned and sanitized. Maintain all food-contact containers in good condition to help prevent contamination and ensure food safety.