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. Prep area: employee cutting a tomatoe to be stored for later use without gloves. Observed employee discard the tomatoe. Inspector discussed with the employee the proper methods. Employee washed hand , put on gloves and continued prepping. **Corrected On-Site**

High Priority – Nonfood-grade bags used in direct contact with food. Microwave at the front counter: cooked vegetable rice stored inside Thank you bags. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the three compartment sink: raw beef stored above cut onions. Discussed with the operator the proper storage of food and provided the handout.