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 cook employee plate ready to eat shrimp with bare hands and garnish food with barehands. Discussed with employee and person in charge and provided AOP paper work.