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 employee garnish fish dip with a lemon wedge using bare hands. Educated operator on proper use of gloves with ready to eat food.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef over raw shrimp, reach in cooler at cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**