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The regulatory authority shall determine a risk category of Category I: High Risk; Category II: Medium Risk; or Category III: Low Risk for each food establishment and retail food store. The regulatory authority shall at any time, change the classification of risk for any food service establishment based upon additional food preparation procedures observed during inspection that were not in the original food service establishment's operational plans. The regulatory authority shall provide written notification to the permit holder regarding such change.
(Ord. passed 6-18-2009; Am. Ord. passed 5-30-2018)