SD Food Info



Under state law, major violations associated with the Centers for Disease Control and Prevention risk factors require immediate corrective action, a suitable alternative, or the closure of the impacted areas of the food facility until compliance is achieved.


Examples of major violations include food that is found to be adulterated, a food employee has contaminated food (intentionally or unintentionally), ice that has been used to cool the exterior surface of food is then used for human consumption, food that was received in poor condition such as cracked shell eggs or food containers infested with vermin, and the reuse of a food container that once stored poisonous or toxic substances.


  • All food must be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage; shall have been obtained from approved sources, shall be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other environmental sources of contamination; shall otherwise be fully fit for human consumption; and shall conform to the Sherman Food, Drug, and Cosmetics Act (§113980)
  • No employee shall commit any act that may result in the contamination or adulteration of food, food contact surfaces, or utensils (§113967, §113976)
  • Food shall be protected from unsafe or unapproved food additives and colors. Sulfites are prohibited from raw fruits and vegetables and potentially hazardous foods (§113988)
  • Food must be inspected upon receipt (§114035)
  • Poisonous or toxic materials must be stored and used properly (§114254.2-§114254.3)