§ 38-92. Inspections.

(a)

Frequency. The health officer or authorized representative shall conduct routine inspections of each food establishment within the county as follows or as required by local health protection grant rules if more restrictive:

Class A	Three times annually
Class B	Three times annually
Class C	One to two times annually
Class D	One time annually

 

The following activities may be used in place of one annual inspection of a category 1/class A and B facility:

(1)

A certified food service manager is present at the facility at all times food is being prepared;

(2)

A hazard analysis critical control point (HACCP) inspection/menu review;

(3)

Facility employees attend an in-service training or educational conference on food sanitation.

The health officer or authorized representative shall make as many additional inspections and reinspections as are necessary for the enforcement of this article.

(b)

Consent to inspection. The receipt of any permit or license issued by the health department pursuant to this chapter to any person, firm, or corporation shall constitute the agreement of such person, firm, or corporation to such investigations or inspections.

(c)

Reports. Whenever an inspection of a food establishment or temporary food service is made, the findings shall be recorded on an inspection report. One copy of the inspection report form shall be furnished to the person in charge of the food establishment or temporary food service. The inspection report form for food establishments shall set forth a weighted point value for each requirement. The rating score of the food establishment shall be the total of the weighted point values for all violations subtracted from 100 and shall be shown on all copies of the report.

(Ord. No. 2014-11, 10-15-14)