S&R Gourmet Catering Co Improves its Sanitary Rating

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed employee eating while preparing food.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed single-service items stored on floor.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Observed container of medicine improperly stored.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Observed walk-in cooler gasket torn/in disrepair.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed encrusted material on can opener.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Observed bathroom doors left open other than during cleaning or maintenance.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Floors not constructed easily cleanable.Kitchen floor

Observed grease accumulated on kitchen and walk-in cooler floor.

Hood filters not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Hotel and Restaurant license not properly displayed.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Observed residue build-up on nonfood-contact surface.

Critical - Covered waste receptacle not provided in women's bathroom.

No Heimlich maneuver sign posted. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Hand wash sink lacking proper hand drying provisions.

No Heimlich maneuver sign posted.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro