San Antonio School Cafeteria Inspection Checklist

What San Antonio Health Inspectors Prioritize

The San Antonio Metropolitan Health District conducts routine and unannounced inspections using the FDA Food Code as guidance, with Texas-specific amendments. Inspectors focus heavily on Time/Temperature Control for Safety (TCS) foods: proper cold storage at 41°F or below, hot holding at 135°F or above, and cooking temperatures for proteins (165°F for chicken and ground meats, 145°F for beef). They verify that your HACCP plan is documented and staff follow it during prep, cooking, cooling, and reheating. Allergen management is critical—inspectors check for proper labeling, separation of major allergens (peanuts, tree nuts, milk, eggs, fish, shellfish, soy, wheat), and staff knowledge of allergen cross-contamination risks.

Common San Antonio School Cafeteria Violations

Frequent violations in school settings include improper cooling of hot foods (cooling must reach 70°F within 2 hours, then 41°F within 4 additional hours), bare-hand contact with ready-to-eat foods, and inadequate handwashing station setup or access. Inspectors often cite missing or illegible temperature logs, expired food products left in service, and unsanitary equipment or prep surfaces. Cross-contamination between raw proteins and ready-to-eat items is a repeat violation, as is failure to date and store opened ingredients properly. Staff training documentation gaps—particularly on bloodborne pathogens and allergen awareness—frequently result in minor and major violations.

Daily and Weekly Self-Inspection Tasks

Implement daily monitoring: check all cold equipment thermometers at opening, log internal food temperatures during service (use calibrated thermometers), and verify handwashing stations are stocked with soap and paper towels. Weekly tasks include deep-cleaning refrigerator/freezer coils and door seals, rotating stock by date (FIFO method), reviewing temperature logs for consistency, and conducting allergen awareness spot-checks with staff. Monthly, audit your HACCP documentation, verify that all staff certifications (Food Handler, Allergen Training) are current, and test sanitizer concentration in three-compartment sinks. Use a real-time alert system to track recalls and outbreaks affecting ingredients you source—Panko Alerts monitors FDA, FSIS, and CDC data so you know immediately if a supplier product is recalled.

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