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. -employee not wearing gloves when handling washed/cut peppers. Manager had employee don gloves. **Corrective Action Taken**

High Priority – Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -hamburger stored below raw seafood. Burgers offered undercooked by request.