San Francisco School Cafeteria Health Inspection Checklist

What San Francisco Health Inspectors Prioritize

SF health inspectors focus on temperature control, cross-contamination prevention, and employee hygiene as high-risk areas. They verify that cold food is held at 41°F or below and hot food at 135°F or above using calibrated thermometers. Inspectors also check for proper handwashing stations, clean food contact surfaces, and documented cleaning logs. School cafeterias must maintain allergen separation protocols and clearly label meals containing common allergens (milk, peanuts, tree nuts, shellfish, eggs, soy, wheat, fish). Additionally, inspectors verify that staff have current food handler cards and that schools track food sources and supplier documentation.

Common San Francisco School Cafeteria Violations

The most frequently cited violations in SF school cafeterias include improper food storage temperatures, inadequate handwashing practices, and missing or incomplete inspection records. Cross-contamination risks—such as storing raw proteins above ready-to-eat foods or using the same cutting boards without washing between items—consistently trigger violations. San Francisco inspectors also cite missing thermometer calibration records, insufficient soap and paper towel supplies at handwashing stations, and failure to properly cool hot foods before refrigeration. Pest control documentation gaps and unmarked or expired food items are additional common infractions that can result in conditional permits or reinspection orders.

Daily & Weekly Self-Inspection Tasks for Compliance

Implement daily temperature checks at opening and mid-shift: record refrigerator temps (target 41°F), freezer temps (0°F or below), and hot holding unit temps (135°F+). Inspect handwashing stations each morning to ensure soap, paper towels, and running water are available. Weekly, rotate through deep cleaning of food contact surfaces, drain lines, and storage shelves, documenting all activities. Assign staff to verify allergen labels on all packaged goods and check expiration dates on stored items. Conduct weekly walk-throughs to confirm pest control traps are undisturbed, no signs of rodent or insect activity are present, and all cleaning chemicals are stored separately from food. Keep copies of current food handler certifications and supplier documentation readily accessible for inspector review.

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