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 plated cooked arepa and cooked bacon with bare hands. Informed manager. Employee immediately washed hands and changed gloves

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes 53F Cold Holding in prep table less than 4hrs . Operator immediately removed to cooler for temperature recovery. Advised not to stack foid in pans above fill line **Corrective Action Taken**