Sylotte’s Cuisine Llc

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance inside Ice machine.

Basic – Buildup of food debris/soil residue on equipment door handles. Observed reach cooler doors cabinet soiled (broken reach in cooler inside kitchen).

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on ceiling next to cooking equipments.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not inverted.

Basic – Cleaned and sanitized equipment or utensils not properly stored. Cleaned pots stored on the floor under the preparation table in kitchen area.

Basic – Floor soiled/has accumulation of debris. Floor soiled throughout the entire kitchen.

Basic – Food being prepared outside. Observed chicken, rice and beans being cooked outside under a tent.

Basic – Hole in or other damage to wall. Observed hole on wall by cooking equipments.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer. Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled. Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled through the kitchen. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry. Observed a wet mop on the floor in kitchen area.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

Intermediate – Manager or person in charge lacking proof of food manager certification.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink inside the restroom and at front counter. Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate – No soap provided at handwash sink. No soap provided at hand washing sink inside restroom.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: pork, turkey, and chicken held for more than 24/hrs without date marked inside reach in cooler Repeat Violation

Observed electrical wiring in disrepair. For reporting purposes only. Observed the breaker box open.