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. Food prep employee applied peanuts as garnish with bare hand contact. Manager intervened.

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Frontline employee returned to work after using restroom but did not wash hands. Inspector intervened. **Corrective Action Taken**

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Non food grade containers used for bulk food storage. Flour. rice. Sugar.