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. Employee cutting lime with bare hands . Employee rewashing lime , washing hands and putting gloves on hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food….raw chicken above olive, Demi glazed sauce in reach in cooler . Employee properly stored. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature….raw chicken above raw lamb in reach in cooler . Employee properly stored **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….butter 53° at cook tine being held less than an hour . Employee removed butter to reach in cooler . **Corrective Action Taken** **Warning**