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. Operator handled soufflé cup with bare hands and scooped Parmesan cheese. Discussed bare hand contact with operator bare hand contact and AOP.