WOOD N SPOON

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4/1/2025

Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board is heavily grooved

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over dressings in make table Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Needs quat test strips for 3CS

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

Basic - Cutting board has cut marks and is no longer cleanable. Make table

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. Half and half

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by sanitizer bucket Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over dressings Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Front sink has a drink dispenser in it. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing pages 1&3. Emailed to operator Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom and staff restroom Shared restroom

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 200++, advised to remake, now reading 100ppm Corrected On-Site Repeat Violation

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. Creamer opened 5 days ago

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Single-service articles improperly stored. Take out containers on floor

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 200+++ppm. Advised to remake bucket, now at 100ppm Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. +200 ppm chlorine. Water added to 100ppm. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to owner. Corrective Action Taken

Basic - Trash can with no cover at back area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips at 59° advised rapid chill, put into cooler immediately.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over chest freezer in rear of facility.

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter blister packs 60°. Advised holding cold at 41° or colder or holding on time as a public health control and discarding. Corrected On-Site

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. MARY ANN has no proof.

Basic - Cutting board has cut marks and is no longer cleanable. Long board at prep station.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avacado in prep station with sticker/label still attached.