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. Line cook observed to assemble lettuce tomato and bun for sandwich with bare hands. Manager discarded the sandwich setup and conducted a discussion with the line cook reference no bare hand contact with ready to eat food. **Corrective Action Taken** **Warning**

High Priority – Live, small flying insects found Two small flyers insects observed in kitchen. Flying insects observed landing on the food contact surfaces of clean plates. Manager removed the affected plates for wash and sanitization. All other plates covered by manager. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line table top – hash browns 57F, sliced ham 70F, cooked sausage 81F per manager and staff at 1 hr. Cooked mixed vegetables and carrots 78F at 2 hrs. (No time stamp / no knowledge of TPHC ) Operator advised to place above mentioned food in secondary cold hold unit for rapid cooling. **Warning**