SD Food Info

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MINOR VIOLATIONS

Minor violations do not directly cause foodborne illness, but are important factors in providing safe, wholesome and unadulterated food products. A minor violation does not pose an imminent health hazard, but if not corrected could possibly lead to an imminent health hazard.

FOOD CONTACT SURFACES CLEAN AND SANITIZED

Examples of minor violations include equipment and utensils that are not currently in use and are unclean to sight and touch, or utensils used with non-potentially hazardous foods that are not cleaned at a frequency necessary to preclude accumulation of soil.

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)
  • The warewasher must be installed and operated properly (§114101)