Within the parameters specified in §§ 110.45 and 110.46, the County Health Department shall prioritize, and conduct more frequent inspections based upon its assessment of a bed and breakfast establishment and/or retail food establishment's history of compliance with this chapter and the bed and breakfast establishment and/or retail food establishment's potential as a vector of food-borne illness by evaluating:
(A) Past performance, for violations of 410 I.A.C. 7-15.5, and/or 410 I.A.C. 7-22 and/or 410 I.A.C. 7-24 and/or HACCP plan requirements that are critical or non-critical;
(B) Past performance, for numerous or repeat violations of 410 I.A.C. 7-15.5 and/or I.A.C. 7-24 and/or HACCP plan requirements 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. 2004-12, passed 12-20-2004)