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. At make line employee slicing tomatoes and putting on top of ready to eat salad with bare hands, educated operator on bare hand contact with ready-to-eat food, employee washed hands and put on gloves, employee discarded 3 slices of tomatoes . **Corrected On-Site**