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. In kitchen, chef prepping cooked shrimp with bare hands. Operator washed hands and put gloves on. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, in back storage area, raw fish stored over ready to eat vegetables. Operator stated personal food. Operator removed. **Corrected On-Site**