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 chef touching cucumbers meant for immediate consumption with bare hands. I coached employee; he then washed his hands and put on gloves. **Corrected On-Site**