San Antonio Catering Company Health Inspection Checklist

What San Antonio Health Inspectors Prioritize for Catering

The Metropolitan Health District of San Antonio evaluates catering facilities under Texas Health and Safety Code § 438.001 and Texas Food Rules (25 TAC §229.1). Inspectors focus heavily on temperature control during transport and service, checking that hot foods remain at 135°F or above and cold foods stay at 41°F or below. They verify proper food source documentation, handwashing procedures at all service locations, and allergen labeling on all dishes. San Antonio inspectors also assess the condition of food transport vehicles, cooler maintenance, and whether your operation maintains current license permits at the facility and any off-site prep locations.

Common Catering Violations in San Antonio

Catering companies frequently receive citations for inadequate temperature documentation—failing to log food temperatures during transport and setup. Cross-contamination risks rank second, particularly when raw and ready-to-eat foods share transport space or preparation surfaces. San Antonio inspectors cite violations for missing or illegible allergen notices, improper hand-washing facilities at event venues, and using non-food-grade containers for transport. Another common issue: catering staff not wearing proper hairnets or gloves during service, or operating from unapproved transient food facilities at event venues without proper permits or equipment.

Daily and Weekly Self-Inspection Tasks for Catering Operations

Implement daily checks: inspect all transport coolers for adequate ice, verify calibrated thermometers are functioning, and confirm food labels include preparation dates and allergen warnings. Check that your team performs hand hygiene before and after each event. Weekly tasks should include deep-cleaning transport equipment, testing cooler temperature maintenance over 4+ hours, and reviewing your food supplier documentation for safety certifications. Monthly, audit your entire allergen labeling system and conduct staff training on cross-contamination prevention. Keep written records of all self-inspections and corrective actions—these demonstrate due diligence if a violation occurs and support appeals or remediation.

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