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. At the server station, female employee touches with barre hand cut lettuce with bare hands, inspector instructed to removed the piece of lettuce, wash hands and use gloves **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Alfredo 94F and 80F, Manager placed on time, sauce made at 10:45Am will be discarded at 2:45. **Corrective Action Taken**