Food Establishment Inspection

Regular pumping and cleaning of grease interceptors to prevent drain clogs and odors. TXDSHS may ...

A notice on menus about the risks of eating raw or undercooked foods (e.g., oysters, rare meats)....

Guidelines requiring food employees to report illnesses and follow exclusion or restriction rules...

A proactive approach where managers continuously verify staff compliance with TXDSHS health regul...

Issues like sewage or water line backups in kitchens or bars. TXDSHS mandates immediate closure a...

Inquiries conducted by TXDSHS after reported outbreaks; establishments must provide temperature l...

Cleaning agents or lubricants safe for use in food areas; must have labeling and handling instruc...

A state-approved credential ensuring individuals understand basic food safety practices. In Texas...

Penalties like fines, permit suspensions, or mandatory retraining if TXDSHS finds serious infract...

The CDC’s Food Code provides federal guidance, while TXDSHS adopts or modifies these recommendati...

Methods to prevent or eliminate rodents, insects, or other pests in food establishments. TXDSHS r...

Dormant forms of bacteria (e.g., Bacillus cereus) that survive cooking and grow when conditions b...

Adjusting menus for kosher, halal, or other faith-related rules; labeling foods accordingly helps...

Federal and state regulations requiring clear indication of major allergens (milk, eggs, fish, sh...

Emergency steps if a customer experiences anaphylaxis, including stopping service, calling 911, a...

Health inspections focusing on high-risk factors (e.g., improper holding temps, poor personal hyg...

Closing or opening tasks like restocking, cleaning equipment, or verifying correct PFD signage fo...

Facilities rented by multiple businesses (e.g., ghost kitchens). TXDSHS rules apply to each tenan...

Regular cleaning of kitchen drains to prevent bacterial buildup or pest breeding. TXDSHS inspecto...

Voluntary records of customer complaints or praises regarding food or alcohol service; managers u...

A record of daily occurrences, including temperature checks, ID verifications, and incidents; hel...

“Hazard Analysis Critical Control Point” framework used to identify potential hazards in food pro...

Proper washing and storage of towels, aprons, and uniforms, preventing cross-contamination. Some ...

If running water fails, TXDSHS typically requires ceasing operations until it’s restored for hand...

Regulations set by the Texas Department of State Health Services outlining safe food handling and...

Storing cleaning chemicals away from food, utensils, or single-use items to prevent accidental in...

Displaying nutritional information or allergen disclaimers on menus or menu boards to help consum...

Cooking food in vacuum-sealed pouches at low temperatures; TXDSHS requires strict time/temp contr...