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: wait staff handle bread with bare hands, which was not going to be heated to 145F,(just came out of the bread warming device). The staff member followed the directions of management and washed and added gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded cheese stick on the cook line 44F. Ice bags were added **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Observed at the bar, a supply hose for sanitizer, hanging from an alcohol bottle. The supply tube was moved to hang on a non food area. **Corrected On-Site**