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 cook bare hand contacting hard boiled no shell eggs. Discussed with person in charge. Cook washed hands and placed gloves on. **Corrected On-Site**

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cut tomatoes mixture dated 1/23 in reach in cooler. Person in charge disposed of food. **Corrective Action Taken**