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 employee handling tortillas from grill with bare hands and placing on plate with no additional preparation. Review with employee to wear gloves

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs – ambient temperature (62F – Cold Holding), stored sitting on prep table, place there approximately 5 mins ago as per employee from reach in cooler and left out. Employee place back in cooler **Corrective Action Taken**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw meat to prep and then went to walk in cooler and open door handle with same contaminated gloves and grab green plantains and start preparing without washing hands. Reviewed with employee and employee wash hands **Corrected On-Site**

High Priority – Toxic substance/chemical improperly stored. Chemical spray bottle stored under prep table next to food basket and tortillas. Employee properly stored **Corrected On-Site**