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. Waitress observed plating ready to eat toast with barehands.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef cracked raw shell eggs with gloves and touched clean plates with the same gloves. Educated operator on site about glove use and handwashing after handling a raw food item.