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. Manager cut tomatoes for pizza placed in reach in cooler with barehands – discussed with manager no barehand contact with ready to eat food not added to pizza as an immediate ingredient

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to fully cooked turkey and ham on shelf in walk in cooler – manager rearranged food **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking – made 30 minutes previously – manager added time on chart **Corrective Action Taken**