LINCOLN CENTER KITCHEN @ DAVID GEFFEN HALL.

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.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Food contact surface not properly maintained.

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

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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

Canned food product observed dented and not segregated from other consumable food items.

Food not cooked to required minimum temperature.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.