Egg Inspection Violations in San Diego Restaurants

Temperature Control Violations with Eggs

San Diego health inspectors prioritize checking egg storage temperatures, as salmonella multiplies rapidly between 40°F and 140°F. Raw and cooked eggs must be held at 41°F or below, with inspectors using calibrated thermometers to verify refrigerator temperatures. Violations commonly include eggs stored in warm preparation areas, outdated walk-ins, or improperly maintained reach-in coolers. Inspectors also verify that hot-held eggs (for omelets, scrambles, or breakfast platters) maintain minimum 165°F internal temperature, confirmed by random sampling during inspections.

Cross-Contamination and Improper Storage Practices

San Diego County follows California Health and Safety Code §113952, which prohibits storing raw eggs above ready-to-eat foods. Inspectors document violations when eggs are stacked near salads, prepared proteins, or cook-ready items. Improper egg storage also includes eggs in damaged containers, cracked shells not segregated, or eggs stored directly on other foods without barriers. Additionally, inspectors check for proper handwashing between raw egg handling and other food prep—failure to do so is cited as a critical violation that can trigger immediate corrective action notices.

How San Diego Inspectors Assess Egg Handling

Environmental Health Department inspectors in San Diego use routine and complaint-based inspections to evaluate egg safety. During routine visits, they observe storage conditions, thermometer accuracy, staff hygiene, and cooking temperatures using digital probes or thermal imaging. Inspectors reference FDA Food Code and California Retail Food Code standards, documenting violations on inspection reports with severity ratings. When violations are critical (such as eggs stored at unsafe temperatures), inspectors may require immediate correction or schedule a follow-up inspection within 10 days to verify compliance and prevent foodborne illness outbreaks.

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