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. Employee touching cut green bell peppers with bare hands in prep area in kitchen by walk in cooler, employee put on gloves. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Open container of raw shrimp stored over cooked wontons, removed from original packaging, in small reach in freezer near front counter. Also raw chicken stored over raw scallops on speed rack in walk in freezer, all items removed from original packaging.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (98F – Hot Holding) in steam table on make line in kitchen, per operator dumplings where previously heated up and placed in warming unit approximately 1.5 hours prior.