What do Metro Health inspectors look for when inspecting a restaurant?

Those inspection reports should be one of the first things you see when you walk into one of San Antonio’s 8,000 restaurants.

As one of Metro Health’s 36 inspectors, William Emminger has written up thousands over the years and has seen it all.“Well, I don’t think I can say that on TV,” Emminger said, laughing.Emminger says the most common foodborne illnesses are norovirus, salmonella poisoning and E. coli.Emminger says the violations restaurants often make can lead to bacterial growth.Hot foods need to be kept above a certain temperature, and cold foods need to be kept below a certain temperature.

“If they’re keeping them in the danger zone, which is 41 to 135 degrees, then that’s going to increase how quickly the bacteria can grow on that food surface,” he said.The inspection reports are a snapshot of how a restaurant is handling food.The inspection is divided into three categories tied to points: priority items, priority foundation items and core items.

“If we’re finding fecal matter or roaches in the food items, then that escalates it up to one of the three-point criticals,” said Emminger. “That’s the point when we started seeing contamination of the food items or like rodent droppings on cans of food, where we’re looking at the potential meaning to close a restaurant.”If you’re ever at a restaurant and see something questionable, you can make a report by calling 311 or submitting one to sanantonio.gov.

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