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 butter and using a bare hand to scoop cut butter. Educated employee and operator about using gloves and utensils. Operator discarded affected butter.

High Priority – Nonfood-grade bags used in direct contact with food. In Walk in cooler, observed non grade bag containing apple strudel. Educated operator about proper bags and containers for food storage