San Francisco Health Inspection Prep Checklist

San Francisco DPH Inspection Standards & Documentation

The San Francisco DPH inspects food facilities using California's Health and Safety Code along with local ordinances. Inspectors evaluate critical items (immediate health hazards) and major violations (conditions that may lead to foodborne illness). Keep current permits visible—your Department of Public Health Food Facility Permit must be posted, along with your most recent inspection report. Document temperature logs for all refrigeration and hot-holding equipment daily, maintain cleaning schedules with staff signatures, and retain supplier invoices proving product sourcing. Ensure your Hazard Analysis and Critical Control Points (HACCP) plan or simplified food safety plan is accessible and reflects your actual operation.

Critical Violation Areas to Address Before Inspection

Temperature control tops the violation list: maintain refrigerators at 41°F or below and hot-holding units at 135°F or above. Cross-contamination prevention is essential—verify that raw proteins are stored below ready-to-eat foods, and that color-coded cutting boards and utensils separate meat, poultry, seafood, and produce. Handwashing compliance requires accessible sinks with hot and cold running water, soap, and paper towels in all food prep areas, restrooms, and dishwashing stations. Food handler certifications must be current for all staff; San Francisco requires food handler training completion within 30 days of hire. Check for pest activity signs, ensure no open food containers are stored on floors, and verify that all single-use items (gloves, utensils, containers) are properly stored in sealed, organized areas.

Pre-Inspection Walkthrough Checklist & Staff Readiness

Conduct a facility walkthrough 48 hours before your inspection, checking equipment condition and cleanliness, drainage, and pest exclusion. Verify that food storage is organized with labels showing preparation dates and use-by dates using FIFO (First In, First Out) rotation. Review your staff's understanding of basic food safety—quiz employees on handwashing steps, time-temperature safety, and allergen awareness. Ensure your manager or designated staff member knows where inspection records, permits, and HACCP documentation are stored and can answer inspector questions confidently. Maintain an open attitude during the inspection; inspectors are there to help identify risks, not penalize operators who demonstrate commitment to food safety. Document any inspector feedback and create an action plan to address findings within required timeframes, typically 30 days for major violations.

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