(A) The County Health Department shall inspect food establishments based on public health risk associated with the establishment’s menu; type of operation including the methods and extent of food storage, preparation and service; the number of people served; and past performance.
(B) The County Health Officer may establish an inspection schedule, the frequency of which is at the discretion of the Health Officer.
(Ord. 2015-3-2, passed 3-2-2015)