POPULAR CARIBBEAN RESTAURANT CUISINE LLC Inspection – July 20, 2023

High Priority 2

#4High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Shell eggs above carrots.

#5High Priority02C-01-5

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked food in cooler for 2 days no date marks.

Intermediate 3

#6Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips needed.

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen area. **Corrected On-Site**

Corrected On-Site

#8Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

Basic 3

#1Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Potatoes and beans in kitchen area.

#2Basic08B-38-4

Basic – Food stored on floor. Bag of rice on floor in kitchen and plastic bottles on floor in dining room.

#3Basic35B-03-4

Basic – Outer openings not protected with self-closing doors.

Florida Food Watch