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CCore · FDA Food Code 4-101.11 · 90 days (Core)

How to fix: Non-Food-Grade Containers or Surfaces in Contact with Food

Food was stored or prepared in containers or on surfaces made of non-food-grade materials that can leach chemicals, harbor bacteria, or contaminate food.

What this violation means

FDA Food Code 4-101.11 requires that materials in contact with food be safe, durable, corrosion-resistant, non-absorbent, and sufficient weight and thickness for the intended use. Common violations include: storing food in garbage bags, using five-gallon paint buckets or hardware store buckets (not NSF-approved) for food storage, using cardboard as a prep surface, or storing acidic foods in galvanized metal containers. These materials can leach chemicals into food, harbor bacteria in pores and scratches, or physically contaminate food. Inspectors check all food storage containers, prep surfaces, and equipment that contacts food.

Step-by-step: how to fix this before re-inspection

1Transfer all food from non-food-grade containers (garbage bags, paint buckets, cardboard) into NSF-approved food-grade containers immediately
2Replace any non-food-grade prep surfaces or equipment with food-grade alternatives
3Discard cutting boards with deep grooves or scoring that cannot be sanitized effectively
4Purchase NSF-certified food storage containers — look for the NSF mark on the container or purchase from a restaurant supply store
5Train receiving and kitchen staff on what constitutes a food-grade container and why it matters

What the inspector rechecks at re-inspection

WHAT THE INSPECTOR CHECKS

Inspectors do not just look at the surface. For this violation, expect them to verify:

☐Checks that all food storage containers are food-grade plastic or stainless steel — looks for NSF certification marks
☐Looks for food stored in garbage bags, paper bags, cardboard boxes, or non-food-grade buckets
☐Inspects prep surfaces for non-food-grade materials like raw wood, galvanized metal, or damaged surfaces with cracks
☐Checks cutting boards for deep grooves or scoring that harbors bacteria
☐Reviews whether ice scoops, serving utensils, and dispensing equipment are food-grade

How to prevent this violation from recurring

Maintain an inventory of approved food-grade containers and replace non-compliant items proactively
Never reuse commercial food containers (deli containers, buckets) from purchased products for secondary food storage without confirming they are food-grade
Replace cutting boards on a scheduled basis or when surfaces become heavily scored

Related violations to check

Cutting Boards Damaged or Scored→Food Not Covered or Protected→Food-Contact Surfaces Not Sanitized→
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This document is for informational purposes only. It is not legal advice and does not guarantee a passing re-inspection score. Always verify requirements with your local health department. Fix steps are based on FDA Food Code 4-101.11; individual jurisdictions may have additional requirements.

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