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 at front counter peeled and sliced boiled egg and avocado with bare hands. Stopped employee, discarded egg and avocado and reminded employee of glove usage procedures. Employee washed hands and put on gloves. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On speed rack in walk in cooler, containers of raw chicken and ground beef above portioned raw salmon and tuna. Employee rearranged all for proper separation. **Corrected On-Site**