POPULAR CARIBBEAN RESTAURANT CUISINE LLC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. meat stew ( per operator cooling since 6 am) (90 F - Cooling) Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat stew ( per operator cooling since 6 am) (90 F - Cooling) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pots and pans heavily soiled. Warning

Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. 75°F per operator water heater broke yesterday. Warning

Intermediate - Hot water supply not maintained during peak periods. Hot water heater broken per operator. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

Intermediate - No person in charge present during hours of operation. Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator had employee go to near by store during inspection to purchase bleach. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of certificates, Missing date of birth, training dates. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At any hand wash sink. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door by frontier service counter. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and bag on prep table. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Throughout back of the house. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. Facility removed outside mop sink. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment, hood filters, and behind equipment throughout. Warning

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. No light in bathroom. Per operator he's working on fixing light. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen. Warning

High Priority - Roach activity present as evidenced by live roaches found. Behind soap dispenser in kitchen. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs, cut cabbage smoked hearing, shell eggs, cooked pork, ; (54F-57) in 2 door cooler. Less than 4hrs per operator. Operator immediately moved to chest freezer for temperature recovery Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator has time marking on sheet but does not have product name next to time marked

High Priority - Toxic substance/chemical improperly stored. Soap on top shelf of prep table above food. Operator immediately removed Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all handsinks

Intermediate - No soap provided at handwash sink. At front area? Employee went to store and purchased soap. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In back kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table Employee phone on top of eggs Operator immediately removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. On edges all around back kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. At back handsink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is open. Advised to install air curtain

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches behind soap dispenser at back hand sink 2 live roaches in oven in back kitchen Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator is marking time on sheet but no items are listed

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

Intermediate - No handwash sink for employees. Hand sink in front prep area is clogged and has standing water in basin. Hand sink in back kitchen, is turned off and not working due to leak. Only working hand sink in establishment is in one single bathroom Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front prep area or bathroom

Intermediate - No soap provided at handwash sink. At any handsink

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled in back kitchen by stoves

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep table in back kitchen Hood vents

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By stoves

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Drank with no hand washing. And started preparing food. Manager educated staff. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags with raw dough inside. Repeat Violation

High Priority - Roach excrement and/or droppings present. In old reach in cooler. 50 droppings. in old reach in cooler that is not in used for refrigeration. Used to house pot and pans. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (50F - Cold Holding). Less than 4 hours in cooler. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (112F - Hot Holding); bean sauce (90F - Hot Holding); plantain (100F - Hot Holding). On stove less than 4 hours. Manager states it was just removed from the heat. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pots with extra buildup

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink in kitchen. Waste bottle in sink on front counter. Manager removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. 5 in old reach in cooler that is not in use for refrigeration. Used to house pot and pans. Admin Complaint

Basic - Equipment in poor repair. Cooler and steam table on front counter. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden spoons and bowls

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under tables and outside of equipment in the kitchen area.

Basic - Standing water or very slow draining water in handwash sink. Front counter area

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank bags used to cook eggs in pot with plantain - From follow-up inspection 2024-01-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-01-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2024-01-22: Time Extended

Intermediate - - From initial inspection : 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. Provided forms Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. 2 cold holding units on front counter. - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Repeat Violation - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Plantain with stickers cooked in pot. - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Security screening door. Entrance door open. - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Togo containers on the floor at front counter. Manager picked up. Corrected On-Site Repeat Violation - From follow-up inspection 2024-01-22: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank bags used to cook eggs in pot with plantain

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. legumes (72F - Cold Holding); Turkey (72F - Cold Holding) rice (48F - Cold Holding); Turkey (48F - Cold Holding) Warning

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Warning

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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. Provided forms Corrective Action Taken Repeat Violation Warning

Basic - Equipment in poor repair. 2 cold holding units on front counter.

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Plantain with stickers cooked in pot.

Basic - Screening is not 16-mesh to the inch. Security screening door. Entrance door open.

Basic - Single-service articles improperly stored. Togo containers on the floor at front counter. Manager picked up. Corrected On-Site Repeat Violation