High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At the cook line, observed male employee touching forehead and hair, immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves. **Corrective Action Taken** **Warning**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, observed male employee touching forehead and hair and immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves. **Corrective Action Taken** **Warning**

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. At the cook line, observed male employee touching forehead and hair and immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves.