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 washing cut lettuce in sink without gloves on explained to them the importance of wearing gloves when handling ready to eat food, employee washed hands put on gloves and re washed the lettuce. **Corrected On-Site**