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 bare hand contact cooled ice cream cones while transporting them from prep area to display cabinet at front counter. Employee had washed hands and no visible contamination observed. Discussed process with employee. Waffle cones are 148-151F when they come off waffle iron and employees use barehands to roll cones. Cones are placed on cooling rack and are brought to display cabinet all at once. Cones have had sufficient time to cool when awaiting to be transported to front counter and need to be carried with a barrier between hands and food.