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. Observed cook prepare a wrap and place a pickle on a plate and put in service window for server to deliver to table without wearing gloves. Discussed with employee and operator. Operator had employee put on gloves.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef stored over opened box of croissants in reach-in cooler near kitchen entrance. Operator stored correctly. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over pooled eggs in a container in reach-in cooler near cook line/service window area. Operator moved and stored correctly. **Corrected On-Site**