(A) The County Health Department shall inspect a bed and breakfast establishment and/or retail food establishment at least once a year.
(B) The County Health Department may increase the interval between inspections beyond one year if:
(1) The bed and breakfast establishment and/or retail food establishment is fully operating under an approved and validated hazard analysis critical control point (HACCP) plan(s); or
(2) The bed and breakfast establishment and/or retail food establishment is assigned a less frequent inspection frequency based on a written risk-based inspection schedule that is being uniformly applied throughout the jurisdiction.
(C) The County Health Department may contact the operator to determine that the nature of the food operation has not changed.
(Ord. 2004-12, passed 12-20-2004)