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 preparing salad with bare hands touching cucumbers. Spoke either employee who donned gloves after washing hands. Operator requested emailed alternative operating procedure. Explained use of form. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler, cooked beef patties (55F – ambient Cooling); cooked chicken (56F – ambient Cooling) for just under 4 hours per operator. Operator states foods were thawed from frozen at ambient temperature approximately 4 hours ago. Operator immediately placed into oven for rapid reheating to above 165F for hot holding. **Corrective Action Taken** **Warning**