TRAPBACHI

Violations (5)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee put on gloves and began cutting onions without first washing hands. Reviewed proper hand washing and employee washed hands b

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee put on gloves and began cutting onions without first washing hands. Reviewed proper hand washing and employee washed hands b **Corrected On-Site**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Walk in cooler - 1. Raw fish stored over ready-to-eat cooked beef. 2. Raw shell eggs stored over ready to eat cooked noodles. Operator stored all items properly.

  High Priority - Walk in cooler - 1. Raw fish stored over ready-to-eat cooked beef. 2. Raw shell eggs stored over ready to eat cooked noodles. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles/gaskets - cookline flip top.

  Basic - Buildup of food debris/soil residue on equipment door handles/gaskets - cookline flip top.

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 117F. Operator increased heat.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 117F. Operator increased heat. **Corrective Action Taken**

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack by triple sink visibly soiled.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack by triple sink visibly soiled.

  Intermediate