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. Employee was ,chopping ready-to-eat with bare hands. Operator discarded lettuce and had employee wash hands and don gloves. **Corrected On-Site**