Observational Checklist

The process of checking a customer’s government-issued ID to ensure they meet the legal drinking ...

Used for quick surface readings of food or equipment temps but cannot measure internal temperatur...

A method to prevent slip hazards in kitchens or bar areas. TXDSHS advises removing standing water...

Signs placed at bars reminding staff and patrons about responsible alcohol consumption and ID che...

Employees carrying pathogens like Salmonella without showing symptoms. TXDSHS requires managers t...

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

Single-use menus or laminated menus must be kept free from food residue. TXDSHS encourages dispos...

Some establishments permit staff meals or drinks under strict guidelines (e.g., no free alcohol, ...

Rubber mats collect spills under glasses. Staff must regularly wash these mats in a 3-compartment...

Written or digital records noting the time and temperature of foods as they cool from 135°F to 70...

Properly disassembling and sanitizing the slicer’s blade and guard. TXDSHS sees unclean slicers a...

Machine or area allowing free refills of soda, tea, or coffee. TXDSHS points out contamination ri...

Changes in produce availability; establishments must ensure new suppliers meet TXDSHS standards. ...

Using contaminated towels or polishes can deposit pathogens on utensils. TXDSHS recommends saniti...

Using test strips to ensure the correct concentration of chlorine or quaternary ammonium sanitize...

Restaurants showcasing live seafood must keep tanks clean and filter systems functional. TXDSHS c...

Kiosks where customers select menu items. TXDSHS recommends cleaning touchscreens regularly. TABC...

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...

Unofficial visits by private firms or corporate auditors posing as customers to test compliance w...

Changing kegs between seasonal ales or rotating taps. TABC mandates accurate labeling, TXDSHS req...

Some restaurants use UV lights or devices to reduce microbial load on surfaces. TXDSHS warns thes...

Procedures for handling food safety when refrigeration or freezers lose power. TXDSHS suggests di...

Arrangement of commonly used liquor bottles for quick access in a bar area. TABC guidelines requi...

Some customers bring personal mugs or growlers for refills. TXDSHS urges caution to prevent cross...

Infrared (surface-only), bimetallic stemmed (penetration), or digital thermocouple. TXDSHS requir...

Local bans on plastic straws in some areas. TXDSHS focuses on sanitary storage and single-use pol...

Commercial coffee machines need daily cleaning of dispensing spouts and urn interiors. Leftover c...

Mandatory display of certain TABC-approved signs (e.g., “No Minors Allowed” or “We Check ID”) at ...

Cleaning removes visible dirt, while sanitizing reduces pathogens to safe levels. TXDSHS mandates...

An individual authorized by TABC to instruct seller/server courses, ensuring content accuracy and...

Some kitchens allow drinks in covered cups to prevent spills into food; TXDSHS mandates storing t...

High mineral content can reduce the effectiveness of detergents and sanitizers. TXDSHS guidelines...

Products rendered unsafe or impure (e.g., chemical contamination, foreign objects). TXDSHS rules ...

Documents listing chemical hazards, storage guidelines, and first-aid steps. TXDSHS checks if SDS...

Bars adjacent to swimming pools require special TABC oversight if serving alcohol, and TXDSHS add...

Testing emergency preparedness. TXDSHS welcomes these if they do not compromise food safety. TABC...

When too many items block airflow, compromising cold holding. TXDSHS suggests spacing for consist...

Ensuring enough TABC-certified employees are present per shift to supervise alcohol sales, preven...

Used for theatrical presentations in drinks or buffet tables; TXDSHS warns staff to avoid direct ...

Suspended bottles or decorative rigs behind a bar. TABC warns staff to ensure no minors access th...

Keeping drains, bar mats, and fruit containers sanitized to deter fruit flies; TXDSHS might cite ...

Tabs left unpaid by customers. TABC rules allow holding credit card info but caution staff not to...

“Bring Your Own Bottle” policies differ among establishments. TABC requires controlling minors’ a...

Some states allow hemp or CBD additives if under THC limits. TABC warns alcohol mixing complicate...

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

Some providers offer a policy where students who fail TABC exams can retake or get partial refund...

TXDSHS expects them to be cleaned and sanitized between uses. TABC is less involved but does requ...

Systems for monitoring large stocks of alcohol, ensuring no unauthorized removal or sale. TABC de...

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

An assistant chef managing kitchen workflow and ensuring line cooks follow TXDSHS standards, from...

Certain glasses or containers are purely decorative and not food-grade. TXDSHS prohibits using de...

Essential practices like regular hand washing, wearing clean uniforms, and maintaining short nail...

Documenting altercations, accidents, or injuries involving customers. TABC and TXDSHS may review ...

Required if a single business operates multiple bars or restaurants under one corporate entity, e...

Digital ordering and payment tools often used tableside; staff must log out to avoid unauthorized...

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

Texas law restricts minors from certain kitchen or bar tasks; TXDSHS sees them as high risk for i...

Digital screens replacing paper tickets; staff must ensure no one can override time/temperature p...

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

Routine deliming and cleaning of automatic dishwashers. TXDSHS checks wash/rinse temps. Staff mus...

Procedures for handling multiple payments; some businesses require only certain staff handle alco...

The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...

A butane or propane torch for browning or caramelizing. TXDSHS requires strict safety measures: s...

Patrons bringing their own alcoholic beverages to consume on-site. TABC allows this in certain es...

The person in charge during a shift, responsible for ensuring both TXDSHS food safety and TABC co...

Immediate procedures to remove shards, discard nearby exposed food, and sanitize surfaces. TXDSHS...

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

Buffets limited to certain guests or employees. TXDSHS may still inspect if complaints arise. Sam...

Regular checks of buffet line temps, ensuring hot items remain at 135°F+ and cold items at 41°F− ...

Ambiance or warming. TXDSHS warns of fire hazards near flammable décor. TABC warns staff to monit...