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 bartender cutting oranges for drink garnish, no gloves. Discussed proper glove use and handwashing with bartender, bartender washed hands and donned gloves before returning to work. **Corrected On-Site**

High Priority – Toxic substance/chemical improperly stored. One stored on dry storage rack in corner of cook line, one next to steam well. Operator moved both to proper storage. **Corrected On-Site**

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added to mop sink, missing one vacuum breaker.