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
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