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. Operator handled pizza with bare hands while cutting it

High Priority – Roach activity present as evidenced by live roaches found. 2 live roaches in dining room near back door 7 live roaches on wall in kitchen between prep cooler and steam table 1 live roach in 3 compartment sink 1 live roach on floor on kitchen floor

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in prep cooler at makeline entrance- sliced tomatoes (48F – Cold Holding); sliced cheese (48F – Cold Holding); sliced deli meats (48F – Cold Holding); caramelized onions (48F – Cold Holding); cut lettuce (48F – Cold Holding); feta cheese (44F – Cold Holding) Restaurant just opened, operator says all items were stored in this cooler overnight and he'd just opened the cooler. No temperature monitoring conducted this morning. Stop sale issued due to not being able to determine how long the items had been out of temperature.