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 vegetables for a fish dip with barehand contact. I informed the employee without an Alternative Operating Procedure Plan that bare hand contact with ready to eat food is not permitted.