Semi-Public Buffets (Hotels/Offices)
Buffets limited to certain guests or employees. TXDSHS may still inspect if complaints arise. Same guidelines on sneeze guards, temperature logs, and cross-contamination apply.
Related Terms
Observational Checklist
A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...
Read MoreSneeze Guard
Protective shield placed over salad bars or buffets to prevent customers from contaminating ready...
Read MoreBuffet Temperature Logs
Regular checks of buffet line temps, ensuring hot items remain at 135°F+ and cold items at 41°F− ...
Read MoreRisk-Based Inspections
Health inspections focusing on high-risk factors (e.g., improper holding temps, poor personal hyg...
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