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 cutting ready to eat green scallions not to be cooked with barehands. Gloves put on. **Corrective Action Taken**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw chicken over raw beef three door freezer. Items not commercially packaged. **Corrected On-Site**