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. Observe employee preparing a cold wrap not wearing gloves. Inspector coached employee on proper procedures.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (118F – Hot Holding) on steamer at kitchen area, as per employee less than 1 hour. Employee proceeded to reheat food. **Corrective Action Taken**