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. Cutting top off the bread bowl and handling bread bowl bare handed. Cook applied gloves **Corrected On-Site**

High Priority – Food stored in a container that previously held a toxic substance. See stop sale. Container of cocktail sauce container labeled sanitizer

High Priority – Rodent activity present as evidenced by rodent droppings found. 2 on electrical box by hand sink in the kitchen. 5 along base boards in the kitchen where clean dishes are store in the kitchen. 13 droppings on the floor behind cooler in the kitchen. 4 droppings on the floor under storage rack in storage area 50 drooping found under crates where jugs of oil and straws are stored in storage room 12 droppings on the floor at the bar 4 on the floor where can drinks are stored