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 touched washed onion with barehands . Reviewed with person in charge handwashing and glove use

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 63 F – employee moved chicken to freezer for quick chill . Reviewed with person in charge to separate hot cooling food for good air flow . Recheck 41 F **Corrected On-Site**