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. An employee handled a piece of pumpkin pie with their bare hand then took it to the dining room.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the double door reach in cooler by the office, cut lettuce (46F – Cold Holding); cut tomatoes (48F – Cold Holding). Operator moved the salads to the walk in cooler. **Corrective Action Taken**