Within the parameters specified in §§ 111.050 and 111.051, 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, 410 I.A.C. 7-24 and/or 410 I.A.C. 7-22 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 410 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 (see Table 1);
(F) The number of people served; and
(G) Whether the population served is a highly susceptible population.
Table 1: Menu Type | ||
1. | Pre-packaged potentially hazardous food only; limited preparation of non- potentially hazardous foods only | At least once a year |
2. | Limited menu (1 or 2 main ingredients); pre-packaged raw ingredients are cooked or prepared to order, retail food operations exclude deli or seafood department; raw ingredients require minimal assembly; most products are cooked/prepared and served 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 1 or 2 potentially hazardous foods | At least once every 6 months |
3. | Extensively handling of raw ingredients; preparation process includes the cooking, cooling and reheating of potentially hazardous food; a variety of processes require hot and cold holding of potentially hazardous food; advance preparation for next-day service is limited to 2 or 3 items; retail food operations include deli and seafood departments | At least once every 6 months |
4. | 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; food processes include advanced preparation for next-day service; category would also include those facilities whose service population is highly susceptible | At least once every 6 months |
5. | Extensive handling of raw ingredients; food processing at the retail level, e.g., smoking and curing; reduced oxygen packaging for extended shelf-life | At least once every 6 months |
(BC Ord. 2005-16, passed 11-21-2005)