Retail Food Establishment Inspections

The City of San Angelo Code of Ordinances defines a food establishment as a food service establishment, a retail food store, a mobile food unit and/or a roadside food vendor. A food establishment sells or serves food to the public and does not distinguish between the selling or giving away of food, nor whether the establishment is for profit or nonprofit. All food establishments are inspected in accordance with the Texas Food Establishment Rules, as adopted by the City of San Angelo, and use a demerit system of inspecting.

0-10 demerits = excellent

11-20 demerits = good

21-30 demerits = acceptable

31 or more = poor

The food establishment inspection report involves checking against 47 different violations, each scoring from one to three points in demerits. The report is used to conduct routine inspections and addresses factors that can contribute to the outbreak of a foodborne illness.

Common violations that receive three demerits:

• Time and temperature issues
• Employee health
• Cross contamination violations

*Must be corrected within three days.

Common violations that receive two demerits:

• Date marking
• Adequate handwashing stations
• Water issues

*Must be corrected within 10 days.

Common violations that receive one demerit:

• Insect/rodent contamination
• Thawing methods
• Proper use of equipment
• Physical facilities, and should be corrected within 90 days.

*Must be corrected within 90 days.

Other violations shall be corrected as soon as possible and in any event, by the time of the next routine inspection, but no later than 90 days after the inspection.

The frequency of inspection is based upon a risk assessment and takes into consideration type of food, preparation methods, the number of people served, number of employees handling food products and whether the population served is a highly susceptible population (i.e., people more likely to experience a foodborne illness because of age or medical conditions, such as schools, hospitals and day cares). Food establishments are inspected on a routine basis between two to four times a year dependent on their risk of the population served and the types of food served. 

It's important that when looking at the overall score to consider all of the processes carried out at the facility. A food service inspection may not reflect the overall long-term cleanliness of an establishment because the food establishment may have more or less violations than noted at the time of inspection. Note that many violations on inspections are corrected on-site prior to the inspector leaving.

Disclaimer: Per the city attorney, the inspection reports do not call for any information that is confidential or privileged by law. Pursuant to the Public Information Act, restaurant and food establishment reports made on inspections conducted by City personnel in compliance with state law and city code are public information. Reviewing the entire inspection history is crucial in ascertaining a more accurate picture of an establishment’s food safety and sanitation programs.

The posted information may reflect inspections that have not yet been corrected. The information posted describes conditions found only at the time of the last inspections and again, not intended to provide the historical picture of the establishment.