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. Employee wearing only one glove. Glove free hand touching cooked pork during preparation. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen counter; fried rice (65F – Hot Holding). Operator intends to hold, until an order is ready, at room temperature. Under no temperature control, out of temp for less than 1hr. Operator moved to walk in cooler. Explained TPHC **Corrective Action Taken** **Warning**