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 cutting lemons into wedges without gloves on. Lemon wedges to be used as drink garnish.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer station – fries (90F – Hot Holding) as per operator item held out of temperature for approximately 30 minutes – operator discarded at will.