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 runner touching RTE prepared food for service WITH OUT wearing gloves. Chef instructed the ripunner to put on gloves when touching rte food **Corrective Action Taken** **Warning**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp dish machine at approximately 100F **Warning**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blowing in gloves before putting them on their hands educated the employee on clean gloves and hands . **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut lettuce (47*F – Cold Holding); Fish (54*F – Cold Holding); items were iced down . Fish (58*F – Cold Holding); cut tomatoes (57F – Cold Holding); Beef (55*F – Cold Holding) items were iced and relocated to walk-in cooler **Corrective Action Taken** **Warning**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**