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 cook line, employee touched ready to eat cut lettuce and bun with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact. Operator discarded item. **Corrective Action Taken**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, vacuum sealed fish thawed. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked onions (44F – Cold Holding), not prepared or portioned today. Operator stated item held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed item into refrigerator to quick chill. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked potatoes (90F – Hot Holding), operator stated item held for approximately 1 hour. Advised operator to reheat product to 165F.