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 server placing lemon slice on glass rim with bare hand. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – Observed fried tofu cold holding at 72F across from cook line. Per operator, item has been out of temperature for approximately 1:15mins. Tofu placed to be reheated. – Observed sea weed salad (44F – Cold Holding), chicken pieces (41-50F – Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 1 hours. Employee placed items in cooler to rapid cool. **Warning**