Inspection Requirements for Certificate of Occupancy and Food Licenses:
THE ESTABLISHMENT OWNER/OPERATOR OR THE BUILDING CONTRACTOR IS RESPONSIBLE FOR ENSURING THAT ALL BUILDING, ELECTRICAL, PLUMBING, MECHANICAL, ENVIRONMENTAL, HEALTH AND FIRE INSPECTIONS ARE MADE, APPROVED AND RECORDED BY CENTRAL RECORDS AND CERTIFICATE OF OCCUPANCY (C OF O) SECTION (207-8211) OF THE DEVELOPMENT SERVICES DEPARTMENT BEFORE A FOOD ESTABLISHMENT LICENSE IS ISSUED AND THE ESTABLISHMENT MAY BE OPENED FOR BUSINESS. OWNERS/OPERATORS ARE REMINDED THAT ALL APPLICABLE REQUIREMENTS OF THE AMERICANS WITH DISABILITIES ACT (ADA) MUST BE MET. CONTACT THE DISABILITY ACCESS OFFICE AT 207-7243.
A VALID C OF O MUST BE PRESENTED AT THE TIME THE FOOD LICENSE IS TO BE PURCHASED OR THE LICENSE CANNOT BE ISSUED.
FOOD ESTABLISHMENT LICENSES MUST BE PURCHASED AT THE DEVELOPMENT AND BUSINESS SERVICES CENTER, 1901 S. ALAMO. PARKING IS FREE AT THE DBSC. FOR ADDITIONAL INFORMATION, PLEASE CONTACT THE FOOD SANITATION DIVISION AT 207-0135.
Definition of Businesses Requiring a Food Establishment License
Food Manufacturing Business - Each location where food is manufactured as defined in Texas Civil Statues, Article 4476-5, Section 28. However, a food establishment or a commissary supplying food establishments is not a manufacturer unless it regularly engages in the labeling, combining and purifying of food which is either sold for resale or packaged for sale in other than individual portions.
State of Texas Food Establishment Rules
Facilities and Equipment To Maintain Product Temperature
Toilet & Handwashing Facilities - Number, Convenient, Installed
Toilet facilities – number present as required by law for the number of potential occupants (including customers).
Toilet facilities - conveniently located and accessible to occupants at all times. Access to toilet facilities for customers shall NOT be provided through the food preparation or storage or utensil washing areas.
Lavatory facilities located to permit use by all employees in food preparation and utensil washing areas.
Lavatory facilities also located in or immediately adjacent to toilet rooms or vestibules.
Lavatory faucets provided with a mixing valve or combination faucet.
Self-closing, slow closing or metering faucets designed to provide a flow of water for at least 15 seconds without the need to re-activate the faucet.
Rodent, Animal, and Insect Control
Outside doors shall be self-closing and tight-fitting.
Storage of Toxic Items
Sewage and Waste Water Disposal
Dishwashing Facilities - Designed, Constructed, Installed, Located
Sinks and drainboards shall be self-draining. Easy, movable dish tables mounted on wheels or casters may be substituted for drainboards.
No home-type dishmachines are allowed in the establishment.
Water Source - Safe, Hot and Cold Under Pressure
All sinks, lavatories, and mop sink are to be supplied with hot (110 degrees F minimum) and cold water under pressure.
Cross-connection, Back Siphonage, Backflow
Storage of Clean Utensils and Equipment
Storage of Single Service Items
Plumbing – Installed
Piping of any non-potable water system shall be durably identified so that it is distinguishable from piping that carries potable water in or close proximity to the building.
In new or extensively remodeled establishments, there must be at least one utility sink (mop sink) or curbed cleaning facility with a floor drain.
NOTE: Storm water regulations require that utility sinks or curbed cleaning facilities located outdoors be covered in order to prevent the entrance of storm water. Please contact the Quality Control Department, Wastewater Quality Division of San Antonio Water Systems (SAWS) at 534-6400 for additional information.
Food Contact Surfaces - Designed, Constructed, Maintained, Installed, Located
Food contact surfaces must be constructed of (or have been repaired with) safe materials, easily cleanable, and smooth. They shall not have breaks, open seams, cracks, chips, pits and difficult to clean corners and cervices.
Food Preparation Equipment, Food Storage Areas and Equipment, Single Service Items, All Food Items, All Food Ingredients, Utensils and all other objects used in Food Service or Food Preparation shall NEVER be located under exposed or unprotected sewer lines, water lines, open stairwells or walkways, or other sources of contamination. There is a sole exception for the presence of automatic fire sprinkler heads in the ceiling or wall that are required by law.
Non-Food Contact Surfaces - Design, Construction, Maintenance, Installation, and Location
Equipment shall NEVER be located under exposed or unprotected sewer lines, water lines, open stairwells or walkways, or other sources of contamination. There is a sole exception for the presence of automatic fire sprinkler heads in the ceiling or wall that are required by law.
Table-mounted equipment, unless portable, shall be sealed to the table or counter, or elevated on legs to provide at least a four (4) inch clearance.
Floor-mounted equipment, unless readily movable, shall be:
Sufficient space shall be provided for easy cleaning between and behind each unit of floor-mounted equipment; OR the space between floor-mounted equipment and adjoining equipment units and between it and adjacent walls is closed and sealed.
Aisles and Working Spaces
All accessway, passages, doorways, hallways, and other entry or exit points MUST meet the Americans with Disabilities Act (ADA) requirements by law (unless given an exemption under the law).
Outside Garbage and Refuse Storage
Dumpsters and compactors shall be stored on or above a smooth surface of non-absorbent material such as concrete or machine-laid asphalt. If a garbage compactor which allows fluid to drain is used, there must be a floor drain present under the compactor that goes through a grease trap before any fluid enters the sanitary sewer system. If cleaning of the garbage receptacles is conducted in the garbage area enclosure, there must be hot and cold potable water provided, and the floor of the garbage area must be curbed, and it must have a floor drain that goes through a grease trap before it enters the sanitary sewer system.
Floor covering, mats and duckboards: Mats and duckboards shall be designed
Floors intended to be water flushed for cleaning shall be graded to drain into floor drains, not to the outside of the building.
In new or extensively remodeled establishments where water flush cleaning methods are used, the junctures between walls and floors utilizing concrete, terrazzo or ceramic tile shall be covered and sealed. In all other cases, the juncture between walls and floor shall have no more than a 1/32-inch open seam.
In all newly constructed or extensively remodeled establishments, there shall NEVER be exposed horizontal utility lines, piping, or conduit.
Walls and Ceilings
Ceilings in walk-in refrigerators; food preparation, food storage, equipment washing and utensil washing areas, toilet rooms and vestibules shall be smooth, non-absorbent, and of easily cleanable construction. Acoustical ceiling tiles do not meet the above criteria.
Ceilings over salad bars, or condiment tables containing unwrapped foods, ice or other similar food displays shall be smooth, non-absorbent, and easily cleanable.
Exposed utility service lines and pipes shall be installed in a way that does not obstruct or prevent cleaning of walls and ceilings.
For new construction or significant remodeling, utility lines and pipes shall not be exposed on walls and ceilings in newly constructed walk-in refrigerators, food preparation areas, food storage areas, equipment and utensil washing areas, and toilet rooms and vestibules. For existing buildings, utility lines and pipes in the above areas shall not be unnecessarily exposed on walls and ceilings.
Attachments such as light fixtures, vent covers, wall-mounted fans, decorative materials, and similar equipment on walls and ceilings shall be in good repair and easily cleanable.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable, no “blown-on” ceilings that hang loose, and no exposed batting or insulation anywhere in the establishment.
There shall be no exposed studs, joists, or rafters in walk-in refrigerators, food preparation areas, food storage areas, equipment washing and utensil washing areas, and toilet rooms and vestibules. Exposed studs, joists, or rafters in other areas must be finished to provide an easily cleanable surface. EXCEPTION: In retail establishments for storage of boxed goods only.
EXCEPTION: Shielded, coated, or otherwise shatter-resistant bulbs need not be used
Infrared or other red lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the face of the bulb exposed.
Systems vented to the outside shall not create harmful, or unsightly and unlawful discharges.
All rooms from which obnoxious odors, vapors, or fumes originate shall be mechanically vented to the outside.
The walking and driving areas outside of the establishment shall be surfaced with concrete or asphalt or with treated gravel or similar material that minimizes dust. The walking and driving areas shall be graded to drain to prevent pooling of water.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
NOTE: For food establishments, all restrooms must be designed so as to prohibit the traffic of persons not employed by the establishment from passing through the food preparation and utensil-washing areas.
Sleeping Quarters, Laundry
Laundry facilities for washing and drying only those items used in the operation of the establishment, such as linens, cloths, uniforms, and aprons, shall be located in an area to prevent contamination of food or food contact surfaces. It is NOT required to have a laundry dryer present IF the only items being washed are wiping cloths. All other linens are required to be mechanically dried and properly stored.
Smoking Ordinance Compliance Requirements: