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 touched fried jalapeños with his bare hands as he was plating the food. I had the employee to put on gloves. **Corrected On-Site** **Warning**

High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately25 rodent droppings. 3 under the hand washing sink next to the 3 compartment sink and 13 on the floor in the dry storage area in the corner next to the walk in cooler and 2 on the shelf next to the hand washing sink in the dry storage area. 4 rodent droppings on a case of foam cups on a shelf in the dry storage area. 3 on can of Angela Mia Marinara Sauce and Sysco Imperial fancy shredded sauerkraut in the dry storage area.**Warning** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boneless chicken tenders 51°. Top section of the small flip top reach in cooler across from the fryers. Hamburger patties 50°, sliced steak 51°. Inside the small flip top reach in cooler next to the cook line.The manager put ice under the product. **Corrective Action Taken** **Warning**