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… grabbed bread with bare hands . Employee stated that washed hands before grabbing bread . Employee washing hands, putting gloves on hands **Corrective Action Taken**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..butter nut soup date marked 9/26/25, southwest soup date marked 10/12/25 …. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked…risotto without date marked in reach in cooler , Cook not determined when food was cooked .

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…quiche 61F at cook line , food not prepped or portion today , food being held less four hours . Employee removed food to reach in cooler . **Corrective Action Taken**