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.slicing cheese with no gloves on. Discussed with employee the importance of gloves if food is not being heated

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler across pizza oven Cold holding: cut tomatoes 48 f cook sausage 48f pepperoni 48 f cut ham 48 f anchovies 58 f operator placed in freezer. 2nd temp cut tomatoes 43 f cut ham 43 f cook sausage 43 f pepperoni 43 f anchovies 43 f **Corrected On-Site**

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allow chlorine above 100 ppm management remade to 100 ppm **Corrected On-Site** **Repeat Violation**