Every licensee or person-in-charge of a food establishment must arrange for and maintain a program of sanitation self-inspection conducted by the owner, person-in-charge, or designated agent as approved by the Health Authority. The self-inspection program must include written policies, employee training procedures, appropriate forms for logging self-inspections, and evidence that routine self-inspection of all aspects of the food establishment takes place. A description of the food establishment operation, including the menu, must be available for review.
(Ord. 2001-958, passed 10-22-01) Penalty, see § 10.99