10 Tips to Pass a Health Inspection in Texas

1. TEMPERATURE CONTROL

If food is improperly cooked or stored at unsafe temperatures, bacteria can accumulate and make people sick.

• Know and avoid the temperature danger zone – the range where bacteria grow most rapidly (41°F – 135°F).
• Cold food should be kept below 41°F.
• Frozen food should be stored below 0°F.
• Hot food should stay above 135°F.
• Check the ambient thermometers in all refrigerators and freezers to make sure they’re accurate and in the correct temperature zone.
• Ensure meats are cooked to safe internal temperatures.
• Make sure all probe thermometers are calibrated and working correctly.

2. FOOD STORAGE

Where and how food is stored is equally important to avoid contamination or spoilage.

• Ensure cooked and ready-to-eat food is stored above raw food.
• Check that all food is stored at least six inches off the floor on shelves, racks, or pallets.
• Make sure all food is properly wrapped or contained to avoid drips or spills.
• Check that utensils are used in appropriate areas to reduce direct hand contact with prepared food.

3. PERSONAL HYGIENE

From front to back-of-house, everyone who handles food should follow personal hygiene standards and protocols to avoid contamination.

• Ensure there is a designated sink for handwashing, with soap and hot and cold running water, that isn’t used for food prep or dishwashing.
• Make sure employees are washing their hands thoroughly for at least 20 seconds with hot water (≥100°F) before and after handling food.
• Make sure single-use gloves are available in appropriate sizes and are changed between tasks, or if dirty or torn.
• Ensure food handlers wear clean aprons and work uniforms where appropriate and keep hair covered or tied back.
• Make sure employees maintain nail lengths and properly cover cuts or wounds.

4. FOOD CONTACT SURFACES

Anything that comes in contact with food has the potential to cause contamination, so regular maintenance is key.

• Make sure all food prep/food contact surfaces are regularly cleaned and sanitized with soap, water, and an approved sanitizer.
• Check for any cracked or damaged utensils that could cause contamination and discard them.
• Ensure utensils, dishes, and equipment are properly washed regularly, using either:
  • The FDA approved three-compartment sink dishwashing method (wash, rinse, sanitize) or a mechanical dishwasher.
• Check the ice bin/machine and ensure it is being emptied and washed regularly, with standard deep cleaning at least twice a year.

5. NON-FOOD CONTACT SURFACES

Just because it doesn’t come in contact with food doesn’t mean it doesn’t need to be clean.

• Make sure all floors, walls, floor drains, and ceilings are clean and in good repair.
• Make sure non-food contact equipment, such as dishwashers, ventilation, etc., is clean and in working condition.

6. RESTROOMS

Whether for guests or staff, all restrooms should be kept clean and sanitized.

• Ensure bathrooms are cleaned and sanitized from top-to-bottom regularly – this includes floors, doors, walls, and ceilings.
• Make sure each bathroom is stocked with toilet paper, a garbage receptacle, hot/cold running water, soap and paper towels or a hot air dryer.

7. WASTE

Restaurants produce a lot of waste – how, where, and when yours goes is important.

• Make sure all waste receptacles are leak-proof, pest-proof, and non-absorbent with tight-fitting lids.
• Ensure all solid and liquid waste is removed from food prep areas frequently and at least daily.
• A grease trap needs to be serviced every 3 months.

8. PEST CONTROL

Pests are the last thing you want in your restaurant, but with so much food they can find ways in.

• Check for any evidence of pests, such as droppings or nesting sites.
• Look for and eliminate easily accessible food or water, as well as possible entry points in walls and doors, both inside and out.
• Utilize appropriate pest-control methods, such as glue traps without poisons or chemicals, particularly in food prep areas.
• Establish a contract with a licensed pest-control operator and develop an Integrated Pest Management Plan.

9. EDUCATION

If your entire staff understands the importance of food safety practices, the more likely they are to self-regulate and help keep things ship-shape – and the more prepared they’ll be for an inspector’s questions.

• Make sure all staff members are trained and certified as appropriate and per local health department requirements. This means Food Handler training and Certified Food Manager training.
• Regularly ask employees job-related safety and sanitation questions.
• Don’t forget servers, to ensure they know how best to hold plates and glasses to avoid contamination.

10. RECORDS

Just as you maintain a record of daily stock and sales revenue, you should be keeping track of your food safety practices.

• Check to ensure you have up-to-date, organized records of:
  • All inspections, both internal and official
  • Food safety training certificates
  • HACCP logs
  • Pest control schedules
  • Grease trap tickets
  • Equipment repair and maintenance