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 ready to eat green onions with barehand while chopping. Employee discards of onions chopped, washed hands, and put in gloves. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored over ready to eat container of buttermilk. Operator placed raw eggs on bottom shelf. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 46F cold hold, buttermilk 46F cold hold and sour cream 44F less than 4 hours. Educated operator on importance of maintaining at 41F or below. Operator placed food in working reach in cooler.. **Corrected On-Site** **Repeat Violation**