(A) An inspection of a food establishment shall be performed in accordance with the following guidelines:
(1) High risk facilities shall receive three inspections per year, two inspections per year if one of the following conditions is met:
(a) A certified food service manager is present at all times the facility is in operation; or
(b) Employees involved in food operations receive a HACCP training exercise, in-service training in another food sanitation area, or attend an educational conference on food safety or sanitation.
(2) Medium risk facilities shall receive two inspections per year; and
(3) Low risk facilities shall receive one inspection every year.
(B) For each facility, the local health department shall assess the relative risks of causing foodborne illness; classify each facility as high risk, medium risk, or low risk; and annually verify the classification of each facility.
(1) HIGH RISK means that a facility presents a high relative risk of causing foodborne illness based on the large number of food handling operations typically implicated in foodborne outbreaks and the type of population served by the facility. The following criteria shall be used to classify high risk facilities:
(a) Whenever cooling of potentially hazardous foods occurs as part of the food handling operations at the facility;
(b) When potentially hazardous foods are prepared hot or cold and held hot or cold for more than 12 hours before serving;
(c) If potentially hazardous foods which have been previously cooked and cooled must be reheated;
(d) When preparing potentially hazardous food for off-premises service for which time-temperature requirements during transportation, holding, and service are relevant;
(e) Whenever complex preparation of foods, or extensive handling of raw ingredients with hand contact for ready-to-eat foods, occurs as part of the food handling operations at the facility;
(f) If vacuum packaging and/or other forms of reduced oxygen packaging are performed at the retail level; or
(g) Whenever serving immuno- compromised individuals, where these individuals comprise the majority of the consuming population.
(2) MEDIUM RISK means that a facility presents a medium relative risk of causing foodborne illness based upon few food handling operations typically implicated in foodborne illness outbreaks. The following criteria shall be used to classify medium risk facilities:
(a) If hot or cold foods are not maintained at that temperature for more than 12 hours and are restricted to same day service;
(b) If preparing foods for service from raw ingredients uses only minimal assembly; and
(c) Foods served at an establishment that require complex preparation (whether canned, frozen, or fresh prepared) are obtained from approved food processing plants, (high risk) food service establishments or retail food stores.
(3) LOW RISK means a facility presents a low relative risk of causing foodborne illness based upon few or no food handling operations typically implicated in foodborne illness outbreaks. The following criteria shall be used to classify low risk facilities:
(a) Only pre-packaged foods are available or served in the facility, and any potentially hazardous foods available are commercially pre-packaged in an approved food processing plant;
(b) Only limited preparation of non-potentially hazardous foods and beverages, such as snack foods and carbonated beverages, occurs at the facility; or
(c) Only beverages (alcoholic or non-alcoholic) are served at the facility.
(C) The Department recognizes that the local health department’s experience with a facility is an important factor in assessing the relative risk of foodborne illness for the public. A local health department may reclassify a facility based upon its experience with the facility (e.g., inspection history, number and frequency of violations and their severity, corrective actions, and the like) if, in its opinion, a health hazard will not result from such reclassification or such reclassification will provide better protection for the public. The basis for this decision must be documented and be available for Department inspection.
(Ord. 94.50, passed 6-13-1994; Ord. 0-97.5, passed 11-10-1997) Penalty, see § 111.99