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 operator cutting onions for salad with bare hand contact of foods. Discussed necessity of gloves to handle ready-to-eat foods with hands, operator donned gloves before returning to work. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food and other meats in a freezer – not all products commercially packaged. Reach-in freezer closest to entrance to dining room with raw chicken over bread and raw beef, no longer commercially packaged. Reach-in cooler closest to door raw shell eggs over ready-to-eat strawberries. Operator rearranged both units for proper food protection. **Corrected On-Site**