Inspection And Correction of Violation

The health department will inspect a food operation at least once every six months. It may increase the interval between inspections beyond six months if: • The food establishment is fully operating under an approved and validated HACCP (pronounced hassip) plan. • The food establishment is assigned a less frequent inspection frequency based on a written risk-based inspection schedule that is being uniformly applied throughout the jurisdiction and at least once every six months if the establishment is contacted by telephone or other means by the health department to ensure that the establishment manager and the nature of
food operation have not changed.

• The establishment’s operation involves only coffee service and other unpackaged or prepackaged food that is not potentially hazardous such as carbonated beverages and snack food such as chips, nuts, popcorn and pretzels.

The health department may conduct more frequent inspections based upon its assessment of a food operation’s history of compliance and the establishment’s potential as a vector of food-borne illness by evaluating:

• Past performance, for nonconformance with critical Food Code or HACCP plan requirements.

• Past performance, for numerous or repeat violations of noncritical Food Code or HACCP plan requirements.

• Past performance, for complaints investigated and found to be valid.

• The hazards associated with the particular foods that are prepared, stored or served.

• The type of operation including the methods and extent of food storage, preparation and service.

• The number of people served.

• Whether the population served is a highly susceptible population.