SPRING RESTAURANT

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in sanitizer bucket at 0ppm QAC in main kitchen. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200-400ppm QAC. COS: Sanitizer bucket was remade to 200ppm QAC.

In-use utensils: properly stored — Inspector Note: Observed several utensils stored in water at 105F in main kitchen. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: water was discarded and utensils were placed for ware washing.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed facility using sous vide to cook duck in main kitchen without a HACCP plan. Observed vacuum sealed scallops and grouper in reach-in cooler in wine room and vacuum sealed meat in freezer in back storage area. All items were vacuum sealed by the facility and without a HACCP plan. CA: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority. EHS recommended that facility not serve items that had been sous vided or vacuum sealed. Facility said they will still serve items as they are the part of the menu tonight. Facility must stop vacuum sealing and sous viding until a procedure is approved by the health authority.