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 was cutting lemons with bare hands. The lemons were being used per employee for drinks at bar. Waitresses grabbed cut lemon at back waiting station with bare hands. Waitress threw out those lemons.Operator threw out lemons. **Corrected On-Site**

High Priority – Stop Sale issued due to adulteration of food product. Employee was cutting lemons with bare hands. The lemons were being used per employee for drinks at bar. Operator threw out lemons.