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 cutting lemons with bare hands. Operator educated employee and discarded cut lemons. Employee washed hands and donned gloves before continuing to cut lemons. **Corrected On-Site**

High Priority – Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Observed vacuum sealed cheese. Operator stated sealed less than 48 hours. Educated operator on proper labeling for vacuum sealed products with no HACCP plan. Educated operator on proper labeling.