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 staff chopping onions for storage, no gloves. The owner directed the staff to wash hands and add gloves. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Observed: prepped chicken in the walk-in freezer stored over prepped beef and dumplings. The trays were adjusted correctly. **Corrected On-Site**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed: the sanitizer bucket by the 3 compartment sink at 400 ppm for chlorine. Water was added to 100 ppm. **Corrected On-Site**