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 handled cut lettuce, cut tomatoes, and other washed produce with bare hands while preparing salads, manager spoke with employee and voluntarily discarded all items touched with bare hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F – Cold Holding); artichoke hearts (46F – Cold Holding) in overfilled containers on make line, per manager all items where taken out of walk in cooler and placed in cooler no more then 2 hours prior, employee began to remove excess amount of food from top of containers. **Corrective Action Taken**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All tested sanitation bucket throughout kitchen reading over 400ppm, manager called for service of dispenser. **Corrective Action Taken**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket over 400ppm quaternary ammonium stored next to container of bread and clean bowls under front make line, bucket moved. **Corrected On-Site**