8: Hand sink with hot and cold running water stocked with soap and paper towels is not available where food is being served inside the anchor building. CA: instructed PIC to have nearest restroom hand sinks restocked.
19: Cooked hotdog in aluminum pan on serving line temped at 119F during inspection. Hotdogs had been out for less than 1 hour. Serving line does not have hot holding capabilities. PIC stated foods will be cooled following service period. CA: Instructed PIC to hot hold TCS foods at a minimum of 135F.
20: Carton of milk in milk crate on serving line temped at 49F during inspection. Milk is not kept cold on ice or in a cooler. PIC stated the milk will be cooled and kept for future service. CA: discussed with PIC. Instructed PIC to keep milk below 41F at all times during service.
21: Cooked macaroni and cheese in walk in cooler has date mark of 8/30/24. PIC stated the macaroni and cheese was cooked on 8/30/24 and frozen in the walk in freezer. Food was pulled from the freezer to begin thawing on 9/19/24. CA: instructed PIC to place thaw dates on cooked foods after they are removed from the freezer.
37: Employee water bottle with twist cap stored on prep table.
37: Ice buildup on boxes of food in walk in freezer.
43: Cardboard box of single service styrofoam cups stored directly on the floor in dry storage.
57: “No Smoking” signs or the international “No Smoking” symbol are NOT conspicuously posted at every entrance.
Additional Comments
Director of Schools: Greg Rau grrau@lighthouseministries.org
Renovations were made to cafeteria building. Waiting on Metro Fire and Metro Codes for approval. Cafeteria is ready to begin serving. Hot and cold holding available in cafeteria.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used