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. Bar employee cutting mint without wearing gloves. Reviewed proper procedures and employee washed hands/put on gloves. **Corrected On-Site**

High Priority – Raw animal food stored over or with unwashed produce. Walk in #2 – raw shell eggs stored over unwashed oranges. Operator stored all items properly. **Corrected On-Site**