SYLVIA'S JAMAICAN RESTAURANT
Sylvia's Jamaican Restaurant, Inc.


Address: 105 Main Street, Poughkeepsie, NY 12601

SYLVIA'S JAMAICAN RESTAURANT (Health Operation# 854305) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 27, 2018.

Business Overview

NYS Health Operation ID 854305
Operation Name SYLVIA'S JAMAICAN RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 105 Main Street
Poughkeepsie
NY 12601
Municipality POUGHKEEPSIE
County DUTCHESS
Permitted Corporation Name SYLVIA'S JAMAICAN RESTAURANT, INC.
Permitted Operator Name ALICE KITSON
Permit Expiration Date 02/28/2020
Local Health Department Dutchess County
NYSDOH Gazetteer 130200

Inspection Results

Date: 2018-12-27 Type: Inspection Violations: 0 critical, 4 noncritical
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Observed that facility is tracking TPHC foods at steam table on a daily log sheet. All equipment hot and cold holding temperatures observed found acceptable.
Date: 2018-09-05 Type: Inspection Violations: 0 critical, 4 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Comments: All hot and cold holding temperatures observed during inspection found acceptable. Facility still has a pending TPHC waiver for several foods held on steam table. Reviewed TPHC waiver requirements with manager. Observed sanitizer bucket with 100ppm residual chlorine.
Date: 2018-05-08 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All red violations from previous inspection corrected. Facility submitted TPHC waiver at time of inspection.
Date: 2018-03-20 Type: Inspection Violations: 4 critical, 7 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 8B: In use food dispensing utensils improperly stored
Item 8F: Improper thawing procedures used
Comments: Fried chicken in steam table 153degF, cooked white rice in warmer 150degF, rice & beans in warming box 167degF, beef patty in small warmer 163degF, cooked breaded chicken in walk-in cooler 41degF.
Date: 2017-12-07 Type: Inspection Violations: 0 critical, 3 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Comments: Rice and beans in steam table 154degF, rice in rice warmer 159degF, raw jerked chicken in walk-in cooler 43degF, cooked jerked pork in warming cabinet 157degF, beef patty in warming display box 154degF, american cheese in deli display cooler 40degF. Operator had probe thermometer available at time of inspection.
Date: 2017-09-12 Type: Inspection Violations: 0 critical, 3 noncritical
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Comments: Cooked oxtail on grill 202degF, cooked oxtail in warming cabinet 144degF, cooked white rice in walk-in cooler 41degF, white rice in warmer 146degF, beef patty in warming box 172degF, rice & beans in steam table 156degF.
Date: 2017-03-02 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All red violations from previous inspection were corrected. Cooked oxtail on back grill 185degF, cooked jerked chicken on back grill 168degF, rice and beans in oven 141degF, cooked pork in steam table 175degF, cooked white rice in rice warmer 191degF.
Date: 2017-02-23 Type: Inspection Violations: 5 critical, 4 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 12A: Hot, cold running water not provided, pressure inadequate
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Observed sanitizer bucket with 100ppm residual chlorine. Cooked jerked chicken hot holding on grill 190degF, oxtail hot holding on grill 162degF, cooked oxtail in walk-in cooler 43degF, oxtail in steam table 155degF.
Date: 2016-12-13 Type: Inspection Violations: 2 critical, 3 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Jerked chicken hot holding on gas grill 180degF, jerked chiken in walk-in cooler 42degF, cooked oxtail in steam table 144degF, beef patty in warming box 177degF, american cheese in deli case 43degF.
Date: 2016-10-13 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Cooked oxtail hot holding on back grill 156degF.
Date: 2016-09-21 Type: Inspection Violations: 1 critical, 5 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Rice and beans on grill in kitchen hot holding 146degF, cooked fish in walk-in cooler 45degF, ox tail in steam table 163degF.
Date: 2016-04-29 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Cooked jerked pork hot holding on kitchen grill 140F.
Date: 2016-04-13 Type: Inspection Violations: 3 critical, 6 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

Services with the same corporation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
SYLVIA'S JAMACIAN RESTAURANT Sylvia's Jamaican Restaurant, Inc. 28 Pershing Avenue, Poughkeepsie, NY 12601 2013-10-29

Office Location

Street Address 105 MAIN STREET
City POUGHKEEPSIE
State NY
Zip 12601

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Competitor

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).

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