Egg Inspection Violations in San Antonio Restaurants

Temperature Control Violations

San Antonio health inspectors prioritize egg temperature compliance because improper cooling allows Salmonella to multiply rapidly. Cooked eggs must be held at 135°F or higher; raw or undercooked eggs in dishes like Caesar salads require immediate preparation or separate cold storage at 41°F or below. Inspectors use calibrated thermometers to spot-check holding equipment and food temperatures—violations are documented when eggs are found in the temperature danger zone (41°F–135°F) for more than four hours. Reach-in coolers, steam tables, and hot-holding cabinets are routine inspection points, and faulty refrigeration or improper thermostat settings are frequent failure reasons.

Cross-Contamination & Separation Issues

The San Antonio Metropolitan Health District enforces strict separation rules: raw or undercooked eggs must never be stored above ready-to-eat foods in refrigeration units. Common violations include placing raw eggs on the same shelf as prepared salads, cooked proteins, or dairy products, allowing drips to contaminate lower items. Inspectors also cite improper handling when the same utensils, cutting boards, or prep surfaces are used for raw eggs and ready-to-eat foods without sanitization between uses. Hand-washing compliance is checked during egg preparation—staff washing hands after handling raw eggs but before touching other foods is a basic requirement inspectors verify through observation and staff interviews.

Storage & Labeling Requirements

San Antonio requires eggs to be stored in their original cartons or clearly labeled containers with the date received and use-by date (typically 4–5 weeks from pack date for whole shell eggs). Inspectors document violations when eggs are stored in unmarked, damaged, or repurposed containers, making it impossible to verify freshness or trace sources during recalls. Cracked or visibly contaminated eggs must be discarded immediately—inspectors cite facilities that continue using questionable eggs in cooking. Proper refrigeration at 41°F or below is non-negotiable; eggs stored at room temperature or in outdoor coolers without temperature monitoring are automatic violations. San Antonio's inspection reports specifically note whether storage temperature logs are maintained, as documentation is critical evidence during compliance audits.

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