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. Manager cutting bread with barehands after washing hands – reviewed no barehand contact with ready to eat food and use of barriers such as gloves, food grade tissue paper or use of tongs – manager placed food grade tissues in prep area for use **Corrective Action Taken**