High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the service area and made a beverage and didn't wash his hands. I explained to the manager any person engaged in preparing a drink or food that enters the service area must wash their hands.

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 cutting lemons for the bar. The manager had the employee to wash her hand and put on gloves. **Corrective Action Taken**