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 rearranging cooked plantains on plate for service with bare hands.Discussed with operator. Operator instructed employee to wash hands, put on gloves, and discard plantains. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in cook line drawers. Operator reorganized. **Corrected On-Site**