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. In kitchen, employee was touching ready to eat tortillas on flat top grill and putting them in to go containers. Discussed with operator to inform employee of not touching ready to eat foods with bare hands and to use gloves or utensils. **Corrective Action Taken**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In reach in white chest freezer in storage area, raw chicken stored on top of frozen fish. Operator moved chicken to bottom. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table, shredded chicken 125°F. Operator stated held on steam table less than two hours. Instructed operator to reheat on stove. Temperature 167°F after reheat. **Corrective Action Taken**