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. Observed employee plate leaf lettuce with bare hands. Operator discarded and employee put on gloves **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at triple sink by washing and rinsing with no sanitize step. Instructed operator to set up triple sink and sanitize wares. **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw beef with gloved hands then proceed to wash gloved hands. Discussed with operator and operator instructed employee to remove gloves wash hands and put on new gloves **Corrected On-Site**