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 cutting tomatoes without wearing gloves. Reviewed proper procedures and employee stopped and removed items. **Corrected On-Site**

High Priority – Walk in cooler – Raw shell eggs stored over ready-to-eat lettuce. Cookline flip top – Raw beef burgers stored over ready-to-eat hot dogs. Operator stored all items properly. **Corrected On-Site**