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. On cook line observed cook touch cooked sausage while plating with bare hands. Spoke with employee regarding proper, employee donned gloves to continue plating. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drop in cooler left side: ham (47F – Cold Holding); sliced tomatoes (51F – Cold Holding); liquid egg French toast batter (50F – Cold Holding); cheddar cheese (56F – Cold Holding); diced tomatoes (53F – Cold Holding); butter blend (56F – Cold Holding) for two and a half hours per operator. Operator iced down all foods. **Corrective Action Taken** **Warning**