Within the parameters specified in the above inspection sections of this chapter, the County Health Department shall prioritize, and conduct more frequent inspections based upon its assessment of a bed and breakfast establishment’s and/or retail food establishment’s history of compliance with this chapter and the bed and breakfast establishment’s and/or retail food establishment’s potential as a vector of food borne illness by evaluating:
(A) Past performance, for violations that are critical or non-critical;
(B) Past performance, for numerous or repeat violations that are non-critical;
(C) Past performance, for complaints investigated and found to be valid:
(D) The hazards associated with the particular foods that are prepared, stored or served;
(E) The type of operation including the methods and extent of food storage, preparation and service;
(F) The number of people served; and
(G) Whether the population served is a highly susceptible population.
(Ord. 05-04, passed 3-14-2005; Ord. 2011-05, passed 11-28-2011)