CORWINS PERSONAL CHEF AND CATERING SERVICES Inspection – September 30, 2024

High Priority 2

#6High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm **Corrected On-Site**

Corrected On-Site

#7High Priority29-37-4

High Priority – Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#8Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -all items in walk in cooler, operator stated less than 2 days

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -HWS next to hot box **Corrected On-Site**

Corrected On-Site

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items in walk in cooler, operator stated less than 2 days

Basic 5

#1Basic36-22-4

Basic – Floor area(s) covered with standing water. -behind and in front of WIC

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -under fryer

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. -RIF under condenser

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -WIC fan covers

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. -flower containers under prep table

Florida Food Watch