The Office of Environment, Health and Safety performs food inspections biannually on all public food establishments on the UCSF Campus and Medical Center, and whenever there is a suspected food-borne illness reported by someone patronizing a campus food facility. The purpose of the inspection is to assure that the food is being handled properly from preparation through serving. Inspectors observe kitchen workers' food handling practices, assure equipment is working properly, take food temperatures, inspect refrigerators and storage areas, assure water temperatures, and correct level and use of sanitizers. Any problem found is written up, and the manager is taught the correct procedure or method immediately. This system is designed to work in partnership with the people who make the day-to-day decisions that actually determine food safety—the owner, operators, and employees of all food service establishments.
UCSF Special Event Application: Temporary Food Facilities
(Click the food establishment to see latest inspection report)