(A) Retail food establishments shall be inspected according to the following risk-based schedule:
(1) Risk Category A. Prepackaged potentially hazardous foods only. Limited preparation of non-potentially hazardous foods. One inspection per year.
(2) Risk Category B. Limited menu. Prepackaged raw ingredients are cooked or prepared to order. Raw ingredients require minimal assembly. Most products are cooked or prepared immediately. Hot and cold holding of potentially hazardous foods is restricted to single meal service. Preparation processes requiring cooking, cooling, and reheating are limited to two potentially hazardous foods. Two inspections per year.
(3) Risk Category C. Extensive handling of raw ingredients. Preparation processes include the cooking, cooling, and reheating of potentially hazardous foods. A variety of processes require hot and cold holding of potentially hazardous food. Advance preparation for next-day service is limited to two items. Retail food operations include deli and seafood departments. Establishments doing food processing at retail. Three inspections per year.
(4) Risk Category D. Extensive handling of raw ingredients. Preparation processes include cooking, cooling, and reheating of potentially hazardous foods. A variety of processes require hot and cold holding of potentially hazardous foods. Food processes include advance preparation for next-day service. Four inspections per year.
(B) Temporary retail food establishments preparing or serving potentially hazardous foods shall be inspected once per day for each day of an event.
(C) Any retail food establishment that, over the course of four consecutive inspections, has no critical violations, and an amount of repeated noncritical violations as is determined by the Health Officer not considered to be excessive, on successive inspections, may petition the Health Officer for a reassignment of risk category.
(D) The Health Officer may reassign the risk category of an establishment for more frequent inspection if that establishment’s compliance history demonstrates a history of poor sanitation.
(Ord. 2000-15, passed 8-8-00)