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. Observed cook plate cooked fish sandwich with bare hands. Spoke with operator regarding proper glove use.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top part of cook line reach-in coolers, cut tomatoes (51F – Cold Holding); ham (52F – Cold Holding); sliced cheddar (48F – Cold Holding) for one hour per operator after lunch rush with lid left open. Operator added lids to containers to aid in cooling. **Corrective Action Taken**