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 touching basil with bare hands to garnis food ; will not get heated to 145 F or above ; manager educated employee; employee washed hands and put gloves on ; **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw chicken tenders over calamari – some not commercially packaged Stored properly **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled dry towel to wipe food debris and gloved hands and started to prepare foods without washing hands; Manager educated; employee washed hands **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade caesar dressing (50F – Cold Holding); in cooler #3 at cook line; food not prepared or portioned today; bottle stored on top of other food container; food out of temperature for approximately 2 hours; food placed in ice bath to quickly chill; **Corrective Action Taken**