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 handling olives used for salads with their bare hands while cutting. Employee discarded the olives. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked rice in the reach in cooler on the cook line. Chef removed the fish. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee handling olives used for salads with their bare hands while cutting. Employee discarded the olives.