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 line cook cutting melon with bare hands, at prep station. Per operator, no AOP in place. Operator educated cook on proper food handling procedures. Cook washed hands and put gloves on. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw shrimp balls stored above shredded potatoes inside walk in freezer; Foods not commercially packaged.