High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched clothes then prepared and served beverage; no hand wash. Advised operator that employee should wash hands.

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 touch donuts with bare hands. Advised operator that employee should use gloves or utensils.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler: Almond milk (52F – Cold Holding); whole milk (47F – Cold Holding) As per operator, both items stored on counter for approximately 5 mins. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**