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. An employee handled a grilled cheese sandwich with their bare hands while plating it. Educated the employee on proper ready to eat food handling. See stop sale. **Corrective Action Taken**

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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. An employee handled a grilled cheese sandwich with their bare hands while plating it. Educated the employee on proper ready to eat food handling.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In expeditor's area cut lettuce and tomato setups (51F – Cold Holding). The cut lettuce and tomato setups are on top of an ice bath. Per operator they were placed there one hour prior. Operator moved the setups so that they are immersed in the ice bath. **Corrective Action Taken**