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 cutting salmon for sushi with bare hands, operator moved washed hands and put gloves on **Corrective Action Taken**

High Priority – Non-food grade paper/paper towel used as liner for food container. Under cut zucchini, broccoli, operator replaced with wax paper **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line -raw breaded shrimp in plastic container over cut vegetables and rice noodles. Operator moved raw to bottom **Corrected On-Site**