Lincoln Center Cafe

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw beef patties stored on a shelf above precooked foods; precooked foods stored adjacent to raw beef inside the reach in cooler

*02 Cold Hold (41øF/45øF or below)

raw beef and ranch dressing both measured at 60 degrees F; one of the reach in coolers,closest to the entrance, is not cooling efficiently; sausage crumbles measured at 50 degrees F; turkey and ham me

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly-pink biofilm observed

*28 Do not exceed manuf. use by date

32 oz bag of grimmway farms baby carrots with a date of 7/7/19

*02 Cold Hold (41øF/45øF or below)

tilapia measured at 65 degrees F; immediately discarded; fish patty measured at 64 degrees F-immediately discarded; Chicken patty measured at 65 degrees F-immediately discarded; gyro measured at 65 de

*18 Toxic items storage adjacent to food/utensils

a bottle of windex stored adjacent to a bottle of louisiana fish fry

*27 Cooling, heating, and holding capacities. Equipment

one of the coolers was malfunctioning and not cooling efficiently- all the food inside was immediately discarded(chicken patties, gyro, tilapia)

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

sliced potatoes stored adjacent to raw meats inside the reach in cooler

*07 Food safe, good condition, unadulterated, and honestly presented

gyro that appeared to have fungus immediately discarded

*10 Clean Sight and Touch

pink slime/bacteria observed inside the ice machine

*21 RFSM - Not On Site

expired permit

*31 No soap at handsink

*21 RFSM - Not On Site

expired permit

*07 Food safe, good condition, unadulterated, and honestly presented

dented cans of artichokes and marinara sauce

*02 Cold Hold (41øF/45øF or below)

raw beef patties measured at 55 degrees F; raw fish measured at 53 degrees F; sliced tomatoes measured at 53 degrees F

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection( six months).

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw eggs stored on the top shelf inside the reach in cooler

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine; pink slime observed inside

*02 Cold Hold (41øF/45øF or below)

sliced ham measured at 45.5 degrees F; roast beef measured at 47 degrees F

*40 Reuse of single service articles

*47 RFSM Certificate - Not Display

*14 When to wash hands as often as necessary during prep

Observed employee hand raw shell eggs with gloves and not change gloves before touching RTE food products

*02 Cold Hold (41øF/45øF or below)

Tuna salad at 55.6 degrees - double stacked on the top of the POUR Sliced ham at 44.3 degrees - double stacked on the top of the POUR

*03 Food products not maintained at 135øF or above

Cooked chicken held at 96.4 degrees in the dry storage area

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw hamburger stored over RTE sliced turkey

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*35 Hair Restraints effective

*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

Heating foods in the warmer

*31 Handwashing lavatory - accessible

Bucket stored in the hand sink

*02 Cold Hold (41øF/45øF or below)

Sliced roast beef at 57.5 degrees - Prepare and refrigerate immediately after preparation