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 handling French fries grabbed French fries box from the top fingers touching the fries. Discussed with employee. The employee served the fries to customers than put on gloves. **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Cheese was not time marked. Manager determined time and marked item. **Corrected On-Site**