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 in the kitchen, cutting cooked chicken without gloves. As per employee, cutting to put in the reach in cooler for storage for today and tomorrow. Discussed the proper methods with the operator and employee. The employee washed hand and reheated the cooked chicken 176F and placed into the steam table for later use.

High Priority – Operating with an expired Division of Hotels and Restaurants license.