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. Employee picked up washed, cut lettuce to place in flip top cooler with bare hands. Educated employee on using bare hands with ready to eat foods. Employee washed hands and put on gloves. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp sitting atop package of cooked shrimp in reach in freezer at end of cook line in kitchen. Operator moved raw shrimp to bottom shelf. **Corrected On-Site**