Which finding would most justify a regulatory authority immediately suspending an establishment's permit and closing it?
a.A hairline crack in one floor tile by the back door, with no pest activity seen anywhere nearby
b.A single line cook wearing a wristwatch while plating, corrected during the inspection visit
c.A severe, uncontrolled pest infestation combined with no hot water and sewage on the floor
d.A jar of dried oregano past its best-by date on the back dry-storage shelf
Explanation
A regulatory authority can suspend a permit and close an operation when conditions present an imminent health hazard, such as an active infestation, a lack of hot water for cleaning and sanitizing, and sewage contamination occurring together. Those conditions make safe food handling impossible. A cracked tile is a maintenance repair, a watch on the line is a hygiene violation the manager corrects on the spot, and dried spices past a best-by date are a quality issue rather than a safety hazard; all three are handled through routine correction and follow-up, not closure.
Law Reference: FDA Food Code §8-401.20Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A grocery deli wants to grow sprouts from seeds in-house for its salads. Regarding the Food Code, what does this activity trigger?
- After an imminent health hazard has been corrected and the operation wants to reopen, what is generally required?
- An inspector documents that hot-held gravy is sitting at 118°F, a critical violation. What is the manager's best immediate response?
- A deli plans to cook, vacuum-seal, and refrigerate soups using reduced-oxygen packaging without a HACCP plan, relying only on refrigeration to control Clostridium botulinum. Why is this a problem?
- Which document set best supports active managerial control across all shifts?
- At the end of an inspection, the inspector hands the manager a written report listing violations. What should the manager do with it?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review