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 in kitchen preparing and plating up cut lettuce for salads with bare hands. Reviewed with manager and employee put on gloves **Corrected On-Site**