LARB BKK

Violations (8)

• 08A-05-6CriticalCorrected on site

  Walk in cooler - Raw chicken stored over/not properly separated from ready-to-eat cooked chicken. Operator stored all items properly.

  High Priority - Walk in cooler - Raw chicken stored over/not properly separated from ready-to-eat cooked chicken. Operator stored all items properly. **Corrected On-Site**

  High Priority

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef then changed gloves and handled ready to eat foods without first washing hands. Reviewed proper procedures and employee washed hands.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef then changed gloves and handled ready to eat foods without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

  High Priority

• 12A-07-5CriticalRepeatCorrected on site

  12A-07-5

  High Priority - Observed 2 Cookline employees enter Cookline and fail to wash hands before putting on gloves to initiate a task working with food - touch ready to eat foods. Reviewed proper hand washing and employees washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked chicken (41-50F). Per operator item placed in unit 1 hour ago.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked chicken (41-50F). Per operator item placed in unit 1 hour ago. Observed item overfilled. Item not prepped or portioned today. Operator moved excess to freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shell eggs, Cookline sauces. Provided form to operator and reviewed.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shell eggs, Cookline sauces. Provided form to operator and reviewed.

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing. Front counter hand sink used for food prep.

  Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used for food prep.

  Intermediate

• 02B-01-5

  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fried egg entree. Reviewed menu updating with operator. Operator began updating menus during inspection.

  Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fried egg entree. Reviewed menu updating with operator. Operator began updating menus during inspection. **Corrective Action Taken**

  Intermediate

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline cold holding unit gaskets.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline cold holding unit gaskets.

  Basic