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 handle cut tomatoes, lettuce with bare hands to be served as salad. Discussed with employee. Employee washed hands and out on gloves **Corrective Action Taken**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing wares without sanitizing, triple sink not set up, instructed employee on setting up triple sink, triple sink set up at 100ppm chlorine and instructed employee to sanitize wares **Corrective Action Taken**