Contaminated Equipment

The transfer of allergens from one food or surface to another, similar to cross-contamination but...

The unintentional transfer of bacteria or allergens from one surface or food product to another. ...

Routine cleaning of beer taps and lines to prevent bacteria or mold growth, ensuring product qual...

Rubber mats collect spills under glasses. Staff must regularly wash these mats in a 3-compartment...

Cleaning and sanitizing shakers, stirrers, and glassware to prevent cross-contamination of bevera...

Properly disassembling and sanitizing the slicer’s blade and guard. TXDSHS sees unclean slicers a...

Devices not NSF-certified or unknown to TXDSHS can be cited during inspections if they pose a foo...

TXDSHS advises separate sinks for washing produce and thawing raw meats to avoid cross-contaminat...

Using test strips to ensure the correct concentration of chlorine or quaternary ammonium sanitize...

Guidelines requiring food employees to report illnesses and follow exclusion or restriction rules...

Frequent dismantling to remove dairy residue that can host bacteria; TXDSHS checks internal surfa...

Any surface that directly contacts food (cutting boards, prep tables). Food handler rules mandate...

A stock rotation system ensuring older inventory is used before newer items, reducing spoilage an...

Some restaurants use UV lights or devices to reduce microbial load on surfaces. TXDSHS warns thes...

Safe transport and cleaning of cups and glasses to avoid breakage or contamination. Food handler ...

Infrared (surface-only), bimetallic stemmed (penetration), or digital thermocouple. TXDSHS requir...

Commercial coffee machines need daily cleaning of dispensing spouts and urn interiors. Leftover c...

Cleaning removes visible dirt, while sanitizing reduces pathogens to safe levels. TXDSHS mandates...

The time between consuming contaminated food and onset of symptoms. Understanding typical incubat...

High mineral content can reduce the effectiveness of detergents and sanitizers. TXDSHS guidelines...

The multiplication of bacteria, viruses, or parasites in food under improper time/temperature con...

Cleaning agents or lubricants safe for use in food areas; must have labeling and handling instruc...

Used for theatrical presentations in drinks or buffet tables; TXDSHS warns staff to avoid direct ...

Categorizing clean glasses upside-down in sanitary racks to avoid dust or splash contamination; s...

A dedicated area or utensils for handling spicy peppers, preventing capsaicin contamination of ot...

Certain glasses or containers are purely decorative and not food-grade. TXDSHS prohibits using de...

Keeping lemons, limes, cherries in closed containers under correct temperatures. Preventing cross...

Essential practices like regular hand washing, wearing clean uniforms, and maintaining short nail...

Ensuring adequate exhaust for smoke and fumes. TXDSHS may check duct cleanliness; poor ventilatio...

Routine deliming and cleaning of automatic dishwashers. TXDSHS checks wash/rinse temps. Staff mus...

The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...

A butane or propane torch for browning or caramelizing. TXDSHS requires strict safety measures: s...

Immediate procedures to remove shards, discard nearby exposed food, and sanitize surfaces. TXDSHS...

Storing cleaning chemicals away from food, utensils, or single-use items to prevent accidental in...