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. Driver bagging egg rolls with bare hands. Manager removed him from station and cook with gloves continue. **Warning**

High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. More than 50 flies near three compartment sink. Observe under sink and wall. Three compartment sink is located in corner of prep kitchen, did not observe flies landing on food. **Warning**

High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. pepper sauce (46°F – Cold Holding) per cook put it on cook line 20 min ago. Advised to put in cooler and reviewed time as public health control. Sauce is made with cook peppers. Cook put in cooler. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over half and half in Victory cooler next to ice cream freezer. Cook moved shrimp to bottom shelve. **Corrected On-Site** **Warning**