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 barehand contact with ready to eat lemons. Educated operator. Operator educated employee. Employee washed hands and put on gloves. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw bacon stored on shelving above cooked meat. Operator placed raw bacon on bottom shelf. **Corrected On-Site**