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 began to cut raw onions bare handed for cold holding without washing hands and putting on gloves. Reviewed with employee and manager proper procedures and employee washed hands and put on gloves. **Corrected On-Site**