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 food handler plating ready-to-eat waffles with bare hands. Discussed bare hand contact. Employee washed hands and donned gloves

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pooled eggs were stored in a pitcher on a wire shelf directly above boxes of bacon.