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 limes for drinks with bare hands Chef instructed employee to wear gloves for touching ready to eat foods **Corrected On-Site**

High Priority – Toxic substance/chemical improperly stored. Deep woods off on dish storage shelf above refrigeration.