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. Observed employee on cook line use bowl to scoop cooked rice for service and use bare hands to pack rice into bowl. Inspector educated employee proper bare hand contact and glove procedures. Rice was voluntarily discarded. **Corrective Action Taken**

High Priority – Non-food grade paper/paper towel used as liner for food container. Observed raw shrimp resting on non-food grade paper towels in flip top cooler on cook line. Person in charge voluntarily discarded paper towels. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw fish items stored over ready to eat dumplings in reach in freezer closest to walk-in cooler. **Repeat Violation** **Admin Complaint**