Sylvestry, The - Inspection Report

Inspection Information:


Facility Type:Adult Care Home Food Service
Inspection type:Routine
Inspection date:January 30, 2013
Number of critical violations:1
Number of non-critical violations:  4

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
3-302.11(A)(1)  Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw bacon over cooked pasta salad in traulsen 2dr cooler #2
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
4-602.11(E)(4)   Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
4-204.112(B)   There was no temperature measuring device located in the following cold or hot holding equipment: Traulsen 2dr cooler #1 and #2
Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
3-304.12(A)-(F)   Dispensing and/or in-use utensils improperly stored between use as follows: utensils by cookline were not stored with handles to the ceiling.
During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
6-501.12(A)   Observed that the floors around equipment and against the wall is in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:


Today’s inspection was to conduct a routine assessment inspection. Water Heater: PVI 1100P-400A-QW; BTU 720,000 Dish Machine: Hobart AM-14, Heat Sanitizer FOR MORE INFORMATION: If you have any questions or concerns, please call 703-246-2444. Thank you.