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. Employee touching cut tomatoes, lettuce without an approved AOP. Advised operator of proper procedures for bare hand contact. Operator washed hands, put on gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked sausage (45F – Cold Holding); raw breaded chicken (45F – Cold Holding);not prepared or portioned today. Operator stated items out of temperature approximately 1 hour. Operator placed items into reach in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**