High Priority – Observed Employee touching ready-to-eat fruits and vegetables with their bare hands. All were placed in juicer and served directly to customers – 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.

High Priority – Observed pot not sanitized after chef cleaned in hand washing sink in kitchen area. Advised manager that Handwash sink cannot used for purposes other than handwashing and all dishes must be washed in approved 3 compartment sink or dishwasher to ensure they are properly washed, rinsed and sanitized. cleaning, before use. Do not use equipment/utensils not properly sanitized.