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PPriority · FDA Food Code 4-601.11 · 24-72 hours (Priority)

How to fix: Food-Contact Surfaces Not Sanitized Between Uses

Cutting boards, slicers, prep tables, or other food-contact surfaces were not cleaned and sanitized between uses or between raw and ready-to-eat food preparation.

What this violation means

FDA Food Code 4-601.11 requires food-contact surfaces to be clean to sight and touch and free of any accumulation of food residues, grease, or other soil. Surfaces that contact food — cutting boards, meat slicers, prep tables, bowls, and utensils — must be washed, rinsed, and sanitized between uses, particularly when switching between raw proteins and ready-to-eat foods. Failure to sanitize surfaces between uses is a direct route for cross-contamination and pathogen transfer to food that will not be cooked further.

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

1Immediately wash, rinse, and sanitize all food-contact surfaces that were flagged before re-inspection
2Fully disassemble and clean the meat slicer according to the manufacturer instructions
3Create or update a written cleaning schedule specifying which surfaces must be sanitized and how often
4Train all kitchen staff on the wash-rinse-sanitize procedure for each type of equipment
5Ensure sanitizer solution and clean cloths are available at every prep station during service

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:

☐Visually inspects cutting boards, slicers, prep tables, and utensils for visible soil or food residue
☐Asks staff to describe the cleaning and sanitizing procedure and frequency
☐Checks whether a sanitizer solution is present at prep stations for wiping surfaces between tasks
☐Looks at the meat slicer blade guard and disassembled parts for built-up residue
☐Reviews the cleaning schedule or written sanitation plan

How to prevent this violation from recurring

Post a cleaning schedule at each prep station and at the dish area
Sanitize cutting boards and prep tables between every task change, especially raw-to-RTE transitions
Include equipment sanitizing verification on the shift-change checklist

Related violations to check

Improper Sanitizer Concentration→Cross-Contamination — Raw Animal Food Over Ready-to-Eat→Cutting Boards Damaged and No Longer Cleanable→
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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 4-601.11; individual jurisdictions may have additional requirements.

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