EVOO WINDERMERE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.. - raw chicken stored over French fries in reach in freezer. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - spray bottle of sanitizer stored on prep table Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. - 2 new hire

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. - spray bottle of clear liquid stored under serving line. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -green ,red ,yellow cutting stored in prep area. Repeat Violation

Basic - No copy of latest inspection report available.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/new concept under the same owner. New kitchen built at front counter. Warning - From follow-up inspection 2023-10-18: Time Extended - From follow-up inspection 2023-12-21: At callback 12/21/23, still no plan review submitted. Time Extended - From follow-up inspection 2024-01-23: At callback 1/23/24, plan has been submitted per Plan Review, still in process. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed task- handling soiled utensils and engaging in preparation of food - changing gloves without washing hands prior. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken next and touching open package of cream cheese in the walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter at 110°f, place in kitchen to reheated, rechecked 165°f. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One side of splitter missing vacuum breaker .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained Green and red cutting boards in the kitchen.

Basic - Food not stored at least 6 inches off of the floor. Sugar ,salt and flour on cook line small table Potatoes stored on floor in walk-in cooler Corrected On-Site Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water 110°f on small table at cook line. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled Interior of small oven on prep area in the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in cooler under preparation table next to cook line.

Basic - Single-service articles improperly stored. Box of Sauce cups on floor at front counter. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed onions over can sodas in walk-in cooler. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine./top of dish machine.

Basic - Employee with no hair restraint while engaging in food preparation./front counter making coffee and serving pastries. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor./sugar, salt and flour containers under kitchen prep table.

Basic - Food stored on walk in cooler floor/a box of lettuce.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./76F, on cook line small table.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line hood area with grease build up.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm.

High Priority - Raw animal food stored over ready-to-eat food./smoked salmon stored over shredded lettuce, cook line reach in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two semi-melted block of unsalted butter 81F out for 2 hours per cook, put on stove and heated Salted butter cups 68F out for 2 hours per cook/expo window/moved back to walk in cooler for quick chill Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification./manager on duty was unable to relocate her certified food manager certificate, working for 2.5 months.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./green liquid chemical bottle not labeled/under 3 compartment sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./cook in kitchen working for 3 months.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./onion soup, walk in cooler.

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food./plastic sauce cup used to scoop sugar/under kitchen prep table/ Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable./green and red cutting boards, kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation./cook in kitchen making food.

Basic - Employee with no hair restraint while engaging in food preparation./front manager preparing coffee and drinks with no hair restraint/ Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination./ To go boxes on top shelves not inverted, cook line Coffee filter not inverted, front counter