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 refilled cut red onion to front counter reach in cooler with bare hand, no gloves on and without using any utensils. See stop sale

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee refilled cut red onion with bare hand to front counter reach in cooler

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary solution >500ppm in triple sink. Operator add water into it and remade it to 200ppm