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 grabbed a hash brown with her hand touching the top of the cooked packaged hash brown . I had the person in charge to inform the employees to grab the hash browns from the side to prevent cross contamination.