San Francisco Catering Company Health Inspection Checklist

What SFDPH Inspectors Prioritize for Catering Operations

SFDPH inspectors focus on temperature control during transport and service, which is the leading violation for caterers. Inspectors verify that hot foods maintain 135°F minimum and cold foods stay at 41°F or below using calibrated thermometers. They examine your commissary kitchen (required for all San Francisco caterers), checking for separate handwashing stations, adequate refrigeration capacity, and pest prevention. Documentation is critical: inspectors request dated records of equipment maintenance, food supplier verification, and staff food safety certifications. Non-residential catering (off-premises service) requires additional permits under San Francisco Health Code Article 71.

Common Catering Violations & Prevention Strategies

The most cited violations include inadequate cooling procedures (food left at room temperature during setup), cross-contamination from ready-to-eat foods stored above raw proteins, and missing allergen documentation. Many caterers lack proper transportation equipment—insulated containers must maintain temperatures throughout delivery and service, verified with probe thermometers. Staff health violations are frequent: employees working while symptomatic or without current food handler cards. Prevent these by: investing in calibrated thermometer sets for each catering event, implementing a pre-event temperature log, maintaining allergen worksheets for every menu item, and requiring staff to complete SFDPH-approved food safety training (available free online). Keep transportation records showing departure/arrival temperatures and times.

Daily & Weekly Self-Inspection Checklist Tasks

Daily: Check all refrigeration units with calibrated thermometers (document readings), verify handwashing stations have hot/cold water and soap, inspect for pest droppings or activity, and review that day's prepared foods for proper labeling with date/time. Weekly: Deep-clean equipment interiors, test all thermometers against ice baths (32°F) and boiling water (212°F) for accuracy, audit supplier documentation for freshness dates, and review staff certifications for expiration. Monthly: Schedule equipment maintenance (especially refrigeration), request new calibration certificates if thermometers drift, conduct allergen training refreshers, and audit transportation containers for damage. Use Panko Alerts to track SFDPH violation trends and closure notices—this intelligence helps you identify high-risk procedures specific to San Francisco's inspection patterns.

Monitor SF health violations in real-time. Start free trial today.

Real-time food safety alerts from 25+ government sources. AI-scored by urgency. Less than one bad meal a month — $4.99/mo.