Risk-Based Inspections

Devices not NSF-certified or unknown to TXDSHS can be cited during inspections if they pose a foo...

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

Using batch numbers, barcodes, or digital logs to track ingredients from supplier to table. TXDSH...

TXDSHS requires these to be kept at 41°F or lower, with shellfish tags retained for 90 days. Serv...

Periodic visits by health inspectors to verify compliance with TXDSHS standards, checking cooking...

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

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

A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...

Ensuring adequate exhaust for smoke and fumes. TXDSHS may check duct cleanliness; poor ventilatio...

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

Record of workers who report symptoms or diagnoses; TXDSHS requires a manager to restrict or excl...

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