High Priority – Employee touching ready-to-eat foods 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 chef preparing and plating raw salmon with bare hands. Advised manager abdominal she instructed employee to wash hands and put on gloves.

High Priority – Operating with an expired Division of Hotels and Restaurants license As of 10/1/24.