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. Operator handling ready to eat sauce with bare hands and sauce is not getting heated to 145F. Operator washed hands and placed gloves on to continue working with ready to eat sauce. Also, observed employee cutting melon without wearing gloves and melon not being heated to 145F. Discussed with operator. **Corrective Action Taken**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near triple sink. Operator killed flying insects. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat cut cabbage/ slaw. Employee removed shelled eggs to properly store. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature shelled eggs (53F – Cold Holding) in Fridge in back kitchen area. Operator stated they've been in and out of fridge a lot this morning. Operator stated they will keep door sealed to chill eggs.