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 bare hand contact being done by two employees. One cleaning out the insides of peppers and other things. And one separating provolone cheese. Observed employees washing hands and putting gloves on. **Corrected On-Site**