Lincoln Center Kitchen @ David Geffen Hall

Cycle Inspection / Initial Inspection

• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 02H — Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours. (critical)

Cycle Inspection / Initial Inspection

• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 10B — Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. (critical)
• 09C — Food contact surface not properly maintained. (critical)

Cycle Inspection / Re-inspection

• 10F — Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)

Cycle Inspection / Initial Inspection

• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 09A — Canned food product observed dented and not segregated from other consumable food items. (critical)
• 02A — Food not cooked to required minimum temperature. (critical)

Administrative Miscellaneous / Initial Inspection

No listed violations.