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 cut tomato used for sandwiches with his bare hand

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato 52F, per operator less than 15 minutes stored above fill line in reach-in cooler, employee relocated to below fill line to rapidly cool **Corrective Action Taken** **Repeat Violation**