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 preparing a customer sandwich, grabbed sliced avocado ,sliced tomatoes and slice smoked salmon with his bare hands. Advised operator on proper handling of ready to eat foods using gloves. Operator washed hands and put on gloves. **Corrected On-Site**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server empty dirty dishes then picked up new plated food order without washing hands. Educated manager or proper handwashing procedure. Manager instructed served to wash hands. **Corrected On-Site**

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. Wiping cloth chlorine solution reading 200 ppm. Advised operator to remake solution. Operator remade chlorine solution to 100ppm. **Corrected On-Site**