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 grabbed salad with bare hands . Stop sale issue, employee washed hands , putting gloves on hands to serve salad . **Corrective Action Taken**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. 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 grabbed salad with bare hands . …Time/temperature control for safety food re-served to customers…butter 68F in reach in cooler brought up from the customer table . Manager discarded butter .

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….cheese 52F in flip top reach in cooler by the wall at kitchen . Food not prepped or portioned today, food being held less than 4 hours . Employee removed food to walk in cooler . **Corrective Action Taken** **Repeat Violation**

High Priority – Time/temperature control for safety food re-served to customers…butter 68F in reach in cooler brought up from the customer table . Manager discarded butter . Stop sale issue . **Corrective Action Taken**