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. Cook put lettuce and tomato on pita with bare hands, discussed proper use of gloves, operator put gloves on.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler -shell eggs over ready to eat sauces, jugs of tea, octopus , eggs moved to bottom shelf **Corrected On-Site**