Senior Living Facility Inspection Checklist for San Antonio

What San Antonio Health Inspectors Examine

San Antonio inspectors follow state and local regulations including Texas Administrative Code (TAC) Title 26 for food service and HHSC guidelines for assisted living facilities. They assess food storage temperatures (cold foods at 41°F or below, hot foods at 135°F or above), proper handwashing stations, pest control evidence, and staff training documentation. Inspectors also verify that senior residents receive meals that meet their dietary restrictions and that kitchen staff are certified in food safety. Cross-contamination prevention, allergen labeling, and recall procedures are scrutinized during unannounced visits.

Common San Antonio Senior Living Violations

Typical citations include improper food storage temperature control, inadequate handwashing practices, insufficient cleaning schedules, and outdated staff certifications. Many facilities struggle with documenting food safety training and maintaining separate storage for cleaning chemicals away from food areas. Expired medications stored improperly or food items past their use-by dates are frequent findings. Infection control lapses—such as missing hand sanitizer stations or inadequate cleaning of high-touch surfaces—are critical violations in senior facilities. Lack of written procedures for handling foodborne illness complaints or allergen management also triggers violations.

Daily and Weekly Self-Inspection Tasks

Perform daily temperature checks on all refrigeration units (document at opening, midday, and closing) and verify that hot holding equipment maintains 135°F or above. Weekly tasks include deep-cleaning walk-in coolers, inspecting shelving for spills or pest damage, and auditing expiration dates on all food items and medications. Review staff handwashing compliance by observing during peak meal prep hours, and confirm that all food handlers have current certifications. Monthly, conduct a complete pantry inventory, verify pest control service logs, and review any resident dietary restriction updates with kitchen staff. Keep a dated log of all findings and corrective actions taken.

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