This document provides 10 examples of actual food safety violations found during health inspections over the past several months. For each violation, it identifies the relevant code section, describes the violation, and indicates how it would be marked on the inspection report. Code sections involve issues like food storage and protection, temperature control, equipment storage, facility cleaning and repair, handwashing, and pest control. Answers are provided for participants to compare to the standard answers and discuss any differences in interpretation. The goal is to help participants learn to properly recognize and document common food safety violations.

1. By Brad Johnson, LEHS
Central Utah Public Health Department
10-20-2014

2.  10 pictures of actual food safety violations taken
during the past several months.
 Identify where in the code that is a violation and how
you would mark it on the inspection form.
 Answers will be on the following slide.
 If you got a different answer than the standard explain
your reasoning. It’s ok to be a little different if your
justification makes sense.

4.  FDA 2009 Food Code Section 3-302.11 (A) Food shall
be protected from cross contamination by: (4) Storing
the food in packages covered containers, or wrappings;
 Exceptions to this rule in part (B). Includes whole,
uncut, raw fruits and vegetables and nuts in the shell,
that require peeling or hulling before consumption.
Primal cuts, quarters, or sides of raw meat or slab
bacon. Country hams, smoked or cured sausages. And
food that is being cooled
 Mark report under 08.1 Food protection during
storage. 2 point violation.

6.  FDA 2009 Food Code Section 3-305.11 (A) Food shall
be protected from contamination by storing the food:
(3) At least 15cm (6 inches) above the floor.
 Exceptions are food in packages and working
containers on case lot handling equipment.
Pressurized beverage containers, cased food in
waterproof containers such as bottles or cans, and
milk containers in plastic crates may be stored on a
floor that is clean and not exposed to floor moisture.
 Mark report under 08.1 Food protection during:
storage . 2 point violation.

8.  FDA 2009 Food Code Section 3-501.16 (A) Potentially
Hazardous Food shall be maintained: (2) at 5C (41F) or
less.
 Exceptions do exist. If they are using time as a control
for instance, see code for list.
 Mark report under 03.1 Potentially hazardous foods
meet temperature requirements during preparation.
5 point critical violation!

10.  FDA 2009 Food Code Section 3-304.12 In-use utensils,
between use storage. During pauses in food
preparation or dispensing, food preparation and
dispensing utensils shall be stored: (B) in food that is
not potentially hazardous with their handles above the
top of the food within containers or equipment that
can be closed, such as bins or sugar, flour or cinnamon
 Mark report under 10.1 In use Food utensils property
stored. 1 point violation.

12.  FDA 2009 Food Code Section 6-501.11: Physical
facilities shall be maintained in good repair.
 FDA 2009 Food Code Section 6-501.12: (A)Physical
facilities shall be cleaned as often as necessary to keep
them clean. (B) Except for cleaning that is necessary
due to a spill or other accident, cleaning shall be done
during periods when the least amount of food is
exposed such as after closing.
 Mark report under 36.3 & 4 Floors clean, Good repair.
1 point violation

14.  FDA 2009 Food Code Section 4-903.11 Equipment,
Utensils, Linens, and Single Service and Single-Use
Articles… Shall be stored (3) at least 15 cm (6 inches)
above the floor.
 Exception in part (D) can be less than 6 inches if on
dollies, pallets, racks and skids, and in a closed
package.
 Mark report under 25.1 Single-service articles storage.
1 point violation

16.  Mark floor as in previous slide.
 R392-100 adds the following section to our food rules:
4-2-4.124 Restraint of Pressurized Containers. Carbon
dioxide, helium or other similar pressurized containers
must be restrained or secured to prevent the tanks
from falling over.
 Mark report under 42.5 Safety. 1 point violation

18.  FDA 2009 Food Code Section 2-401.11 (B) A food
employee may drink from a closed beverage container
if the container is handled to prevent contamination
of: (1) The employee’s hands; (2) The container; and
(3) Exposed food; clean equipment, utensils and
linens; and unwrapped single-service or single-use
articles.
 Mark report under 12.2 Good hygienic practices. 5
point critical violation!

20.  FDA 2009 Food Code Section 5-205.11 Using a
Handwashing sink. (A) A handwashing sink shall be
maintained so that it is accessible at all times for
employee use. (B) A handwashing sink may not be
used for purposes other than handwashing.
 Mark report under 31.3 Handwashing facilities
accessible. 4 point critical violation!

22.  FDA 2009 Food Code Section 6-501.111 Controlling
Pests. The premises shall be maintained free of
insects, rodents, and other pests. The presence of
insects, rodents, and other pests shall be controlled to
eliminate their presence on the premises. See sections
(A) (B) (C) and (D) for specifics.
 Mark report under 35.1 Presence of insects/rodents.
4 point critical violation!

23. Compare answers.
Discuss differences.
Answer follow-up questions
Thanks for your participation