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 putting vegetables on sandwich with bare hands on cooks line, inspector had employee put on gloves and spoke to her about proper glove wearing/handwashing.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey portions (48F – Cold Holding); sausage patties (49F – Cold Holding); cheese (49F – Cold Holding) items in top portion of flip top cooler, internal thermometer reads 41F inside cooler, ice was added to items to rapidly drop to 41F. Retemps taken sausage 43, turkey no change, cheese 48. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**