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 cutting lettuce with bare hands, employee stated washed hands right before to cutting lettuce. Employee washed hands and putting gloves on hands . **Corrected On-Site**