High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then proceeded to handle cilantro without wash in their hands- educated operator – employee washed hands. **Corrective Action Taken**

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. At cookline area- employee handled cook pork and handled meatballs with barehand for order – operator poured hot broth over food reaching 130F- educated operator- operator reheated to 145F. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk in freezer raw beef not commercially packaged over bucket of beef broth- operator stored properly.**Corrected On-Site** **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter in kitchen – Cooked chicken 86F- hot holding- food left out for 2 hours- operators placed in reach in cooler to quick chill. **Corrective Action Taken**