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. At the prep area, female employee cutting fresh cilantro and preparing pico de gallo with no gloves, inspector instructed to washed hands and use gloves. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, egg washed 52F, margarine with fresh garlic 68F, per Manager items were moved from refrigeration around 11:00am. Manager will use time as a public health control form. At the cook line, chicken 51F, cut tomatoes 50, calamari 37F-52F, manager placed in freezer to dropped temperature, 40F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**