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 cutting olive with bare hands . Employee washed hands putting gloves on hands after discussion. **Corrected On-Site**

High Priority – Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours…In-use utensil Pizza Cutters used with moist food , stored in room temperature at front line . Employee cleaned and replaced new cutters with time marked **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled…employee used cell phone and then handled ready to eat food olive without changed gloves and washing hands . Employee washed hands after discussion **Corrected On-Site**