High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After assembling sandwich employee wiped bare hands on pants then continued assembling another sandwich and putting frozen fries into fryer.

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. Cook on cooks line assembled ready to eat sandwich touching the toasted bread. Server garnished dried parsley on fish sandwich then readjusted sandwich on plate with bare hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. asparagus cooked (51F – Cold Holding); broccolini (48F – Cold Holding); cooked kale (47F – Cold Holding); pimento cheese (50F – Cold Holding); shredded cheese (47F – Cold Holding) items in top right side of cooler on cooks line, all other items in cooler were 41F or below. Employee placed ice bags on items. Retemped pimento cheese 42, broccolini 43, asparagus 43, kale 41. **Corrected On-Site**