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. Handling croissants to be platted with bare hands. Observed employee handling smoke salmon on bread to be served immediately. Instructed employee to wash hands and put on gloves. Discussed with operator appropriate hand washing procedures. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (60F) being held on cook line for approximately 2 hours. Discussed TPHC with operator. Provided written procedure. Operator placed back in cooler **Corrective Action Taken**