SD Food Info

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MAJOR VIOLATIONS

Under state law, major violations associated with the Centers for Disease Control and Prevention risk factors require immediate corrective action, a suitable alternative, or the closure of the impacted areas of the food facility until compliance is achieved.

FOOD CONTACT SURFACES CLEAN AND SANITIZED

Examples of major violations include improper sanitization of food contact surfaces, improper warewashing machine temperature, contamination of food contact surfaces that could result in food contamination, failure to sanitize food contact surfaces between each use with a different type of raw food of animal origin and each time there is a change from working with raw foods to working with ready-to-eat foods.

REQUIREMENTS

  • All food contact surfaces of utensils and equipment shall be clean and sanitized (§113984, §114097, §114099, §114101, §114105, §114109, §1141111, §114113, §114115, §114117, §114125, §114141)
  • Equipment food contact surfaces and utensils must be cleaned at the frequency required (§114117)
  • A three-compartment sink (or other approved sink) must be used for the manual warewashing of utensils and equipment using a wash, rinse, sanitization, and air-drying method (§114099)
  • Hot water sanitizing used for manual warewashing must be 171°F or above (§114099)
  • The warewasher must be installed and operated properly (§114101)