The Smith House

Observed single use containers reused for food item storage including brewed tea, mayo, peaches, and banana pudding. CA: single use containers may not be used as food storage containers. COS: discussed with staff and per Owner, supplier recently reached out with potential container solution for brewed tea jugs.

Observed excessive dust and debris on nonfood contact surfaces in kitchen such as lights under vent hoods, outside of dry good containers, electrical cords and ceiling vents above foodline, equipment interior gaskets, guard area of standing mixer, and ceiling mounted fans throughout the kitchen. CA: nonfood contact surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation. COS: kitchen will be deep cleaned at end of week when restaurant does not have food service.

Observed expired CFSM certificates posted at the restaurant hostess desk with expiration of 1/29/2025. Kitchen Manager will enroll in DPH approved CFSM course and send EH certificate once earned.

Observed the hot water sanitizing machine not to reach a wash temperature of at least 160 degrees. EcoLab digital thermometer read wash temperature of 122 degrees after numerous cycles. Analog thermometer not functioning. Kitchen Manager called EcoLab for service and will not use the dishmachine for warewashing until machine is serviced.

Observed the QUAT sanitizer bucket in the main kitchen to have a concentration of less than 200 ppm upon arrival. COS bucket dumped and sanitizer remade using QUAT tablets. Concentration of 400 ppm QUAT achieved.

Observed a dry storage rack in the main kitchen prep area with items including spices, dry gravy packets, glass cleaner, facility paperwork, employee belongings, hand sanitizer. All food items must be stored in a way that separates them from employee belongings and toxic chemicals in order to prevent contamination. These shelves should be sanitized and reorganized to deliberately separate these items in proper storage order. Observed used paint roller brushes in bags about raw chicken in the basement in the walk-in-cooler. Food must be stored away from any nonfood items and in a way that prevents their contamination.

Observed wet and dry in-use wiping cloths stored on prep surfaces. All in-use wiping cloths must be stored in sanitizer buckets with sanitizer of proper concentration. COS wiping cloths discarded and new cloths added to sanitizer buckets.

Observed QUAT in use at the facility without any QUAT test strips on site. Test strips must be onsite for the selected sanitizer and must be used each time sanitizer is made to ensure proper concentration. Staff educated about proper concentration of between 200-400 ppm and left with a small roll of QUAT test strip paper until ordered test strips arrive.

Observed a layer of dust accumulated on the top of the steam table above hold holding food items. Observed debris build-up on the handles of equipment and on food storage containers. Observed food debris accumulated on the bottom of the prep table in the main kitchen prep room. Observed dust and debris accumulation on two large fans in the main kitchen. All nonfood contact surfaces must be kept clean and sanitized to ensure employee hands, food items, and in use utensils are not contaminated.