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 remove steak sandwich with tongs from grill and then immediately begin to place ready to eat toppings on sandwich with bare hands. Reviewed bare hand contact concerns with operator.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51F – Cold Holding) not prepped or portioned today stored in glass door reach in cooler. Per operator items have been stored for less than 2 hours. Operator opted to begin cooking beef. **Corrective Action Taken**