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. Prep area: employee prepping shelled pecans with bare hands. Inspector clashed employee. Employee discarded the pecans and washed hands properly. **Corrected On-Site**