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 preparing tomatoes with bare hands, tomatoes will no be heated to 145F. Discussed with operator. Operator instructed employee to wash hands and put on gloves **Corrective Action Taken**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer bucket tested at 200+ppm chlorine. Operator remade solution and retests at 100ppm **Corrected On-Site**