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 bread with bare hands and placed in the basket to be served to the customer. Manager educated employee. Employee washed hands and used tongs; **Corrected On-Site**

High Priority – Non-food grade cloth napkin used as liner for food container- in between herbs at prep station Advised manager to use food grade towels. Employee removed; **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cut onions in cooler at salad station; operator reversed;