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 Employee slicing oranges in the kitchen. I informed the employee to put on gloves when slicing washed fruits. The cut orange slice was discarded. **Corrective Action Taken**