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 chopping parsley for garnish with bare hands. Operator instructed employee to wash hands and don gloves. Parsley was discarded. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front row of burgers and fish at improper temperature in the drawer on the grill line. Product in the back of the drawer at proper temperature. Operator stated drawer had been left open earlier, but less than four hours prior. Product was removed and placed in the large cooler for rapid cooldown. ground beef (50F – Cold Holding); fish (48F – Cold Holding) **Corrective Action Taken**