Diners at Jefferson High School Cafeteria in San Antonio, Texas were alarmed when critical cold holding temperature failures affecting student meal service, leading to cited by Bexar County Health Department and required to upgrade cold holding equipment.
The cafeteria at Jefferson High School in San Antonio was cited by the Bexar County Health Department for critical cold holding temperature failures that affected student meal service. Inspectors found that milk, salads, and cold sandwich ingredients were being held above the required maximum temperature of 41°F due to malfunctioning refrigeration equipment.
The FDA Food Code requires hot foods to be held above 135°F and cold foods below 41°F. The temperature range between those thresholds is called the 'danger zone' — the range in which bacteria like Salmonella and Staphylococcus aureus can double in number every 20 minutes.
The San Antonio Express-News reported that school cafeterias serve some of the most nutritionally vulnerable populations, making food safety compliance especially important. Health officials found that refrigeration unit display temperatures appeared correct on the digital readout but were running significantly warmer inside, and further inspection revealed the cafeteria had not calibrated its holding equipment thermometers at the required frequency.
The inspection was triggered by a combination of routine scheduling and community complaints. Inspectors arrived unannounced and spent several hours systematically walking through every area of the kitchen and food storage zones.
The Centers for Disease Control and Prevention estimates that 48 million Americans are sickened by foodborne illness each year, resulting in 128,000 hospitalizations and 3,000 deaths. Routine health inspections are among the most effective tools for preventing outbreaks.
Before your next dinner out, check the health inspection score at InspectorEats.com. Knowledge is your best defense against foodborne illness.
While The school district replaced the malfunctioning refrigeration unit and updated temperature monitoring protocols district-wide, health experts emphasize that consumers should stay vigilant about where they eat.