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 prepping onions in the prep area without gloves. inspector, coached employee on bare hand contact. Observed employee wash hands properly and place new clean gloves on. Also discarded onions that were touched with bare hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table in front of the cookline: yellow rice (69F – HotHolding); white rice (66F – Hot Holding). as per operator placed on the table a hour and a half before the inspection. Operated placed the rice inside the reach in cooler. The discussed time as a public health control with the operator also gave different methods for them to keep the rice cold. **Corrective Action Taken**