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 romaine lettuce to be placed on buffet.. Employee placed on gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed broccoli (106-109F – Hot Holding)in alto shamm per operator held out of temperature out of temperature less than 1 hour. Operator reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**