Violation or Nah
Sneeze guard is properly installed and food is fully covered.
Nah – Because food is protected from customer contamination.
A cook uses the same knife for peanut butter and then for strawberries.
Separate utensils.
Prepared Thursday at 41°F.
Today is Monday.
Properly labeled.
Keep it
A cook changes gloves after preparing a peanut butter sandwich before making an allergen-free meal.
Safe
There is no protective barrier between customers and the buffet trays.
No sneeze guard
Cold pasta salad is holding at 38°F.
Nah – Because cold food is at or below 41°F.
A prep table used for peanut sauce is wiped with a dry towel
Wash, rinse, sanitize.
Hot soup is holding at 140°F.
Keep it
A cook rinses (does NOT wash, rinse, sanitize) a pan used for shrimp and then prepares food for someone with a shellfish allergy.
DEATH
Wash, rinse, sanitize between tasks + prevent cross contact
A serving spoon falls into the food and staff leave it there.
Contaminated utensil
Serving utensils are replaced every 4 hours.
Nah – Because clean utensils are being provided regularly.
A cook changes gloves and sanitizes equipment but does not inform the server that the meal is allergen-free.
Communicate.
Prepared Tuesday at 41°F.
Today is the following Monday.
Properly labeled.
Toss it
A container of ready-to-eat TCS food is stored at 41°F but has no date label.
DEATH
Rule ignored: Date marking requirement — must include prep/open date, 7-day max
Customers are using their own personal forks to scoop food from the buffet.
No clean serving utensils
A sneeze guard is installed but customers reach under it to serve themselves.
Violation – Because food is still exposed to contamination.
A buffet lists items but does not identify allergens in mixed dishes
Label food
Prepared Monday at 41°F.
On Day 4, it was held at 50°F for 3 hours.
Now back at 41°F.
It is Sunday.
Toss it
Ground beef is stored above ready-to-eat seafood in the refrigerator.
DEATH
Rule ignored: Proper refrigerator storage order — raw foods below ready-to-eat
The buffet steam table is holding food at 110°F.
Hot food not hot enough
Hot food is 133°F, sneeze guard is present, and utensils are clean.
Violation – Because hot food must be 135°F or higher.
A cook prepares shrimp, changes gloves, but forgets to sanitize the prep surface and does not tell the server about the allergy. (Two answers)
Wash, rinse, sanitize AND Communicate.
Prepared Monday.
Properly labeled.
Stored at 41°F.
Today is Sunday.
BUT it was mixed with new food on Friday.
Toss it
A cook prepares a gluten-free meal using:
Separate utensils, Clean, sanitized surfaces, Fresh gloves, Clearly labeled allergen-free ingredients, and No shared equipment.
Safe
You observe the following:
• No barrier over food
• A dropped spoon left in the tray
• Customers using personal forks
• Hot food measured at 110°F
How many violations are present?
4