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 cookline touched a sandwich with bare hands. Inspector educated employee on glove usage and barehand contact during this inspection.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler beside grill: cheese (55F – Cold Holding). Employee stated the cheese was held briefly on the counter approximately 30 minutes prior.