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 food handling employee plating lettuce and tomato for hamburger with bare hands. Observed hands were washed before bare hand food contact. After discussion, operator washed hands and put on gloves. **Corrective Action Taken**