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 employee cutting oranges for house made salsa. Educated employee to put on gloves **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (55F – Cold Holding); black bean salsa (54F – Cold Holding) In service for 1 hour. Advised to rapid chill **Corrective Action Taken**