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. Cook assembling cheeseburgers with bare hands, putting toppings and bread without washing bare hands on cook line. Cook put gloves on. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish on cook line . Operator removed chicken. **Warning**

High Priority – Single-use gloves not changed as needed after changing tasks . Cook placed raw burgers on grill and proceeded to touch clean utensils and wiping cloth, without washing his hands and changing gloves. Cook went to wash his hands and put a fresh pair of gloves on. **Corrected On-Site** **Warning**