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 bare hand touching limes without washing hands and donning gloves. Limes were not being heat treated to 145f. Discussed with PIC proper hand-hygiene techniques. Operator discarded limes. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above cooked pork in reach-in cooler. Operator placed eggs on bottom shelf. **Corrected On-Site**