Regulation .30 Food Service Facility Inspections — Types and Frequencies.
Regulation .30 Food Service Facility Inspections — Types and Frequencies.LinkCopy Citation
The approving authority shall ensure that:
A.
The following types of inspections are conducted:
(1)
A comprehensive inspection that contains:
(a)
A monitoring inspection as set forth in §A(2) of this regulation;
(b)
A HACCP compliance inspection as set forth in §A(3) of this regulation; and
(c)
An inspection of the physical facility to ensure compliance with the applicable sections of this chapter, including those governing:
(i)
Floors;
(ii)
Walls;
(iii)
Ceilings;
(iv)
Lighting;
(v)
Ventilation;
(vi)
Hoods;
(vii)
Food equipment;
(viii)
Toxic substances and cleaning supplies storage and use;
(ix)
Cleaning, rinsing, and sanitizing;
(x)
Mechanical warewashers;
(xi)
Insects, rodents, birds, or other animals;
(xii)
Trash disposal;
(xiii)
Hand sinks;
(xiv)
Bathroom fixtures; and
(xv)
Backflow and backsiphonage prevention;
(2)
A monitoring inspection that contains:
(a)
An inspection for compliance with critical items as:
(i)
Defined in Regulation .02B(19) of this chapter; and
(ii)
Outlined in §C of this regulation;
(b)
A menu review to determine whether the existing priority assessment is correct; and
(c)
An evaluation of the physical facility to ensure that food is protected; and
(3)
A HACCP compliance inspection that contains:
(a)
An inspection for compliance with Regulation .34 of this chapter;
(b)
A comparison of the HACCP plan on site to the current menu;
(c)
An evaluation of the food preparation in progress to ensure that each CCP:
(i)
Is properly identified;
(ii)
Is monitored according to the procedures contained in the HACCP plan; and
(iii)
Has a corrective action that is implemented according to procedures contained in the HACCP plan;
(d)
Verification that the procedures used to monitor each CCP are accurate; and
(e)
Action to:
(i)
Enforce compliance with the HACCP plan; or
(ii)
Have the existing HACCP plan revised to comply with Regulation .33E and F of this chapter;
B.
The person-in-charge is in compliance with critical items when the person-in-charge:
(1)
Receives food from approved sources;
(2)
Protects food from adulteration;
(3)
Ensures that an individual who works with food:
(a)
Washes hands as necessary to protect food and food contact surfaces from contamination; and
(b)
Is excluded if ill as set forth in Regulation .14A and B of this chapter;
(4)
Cools potentially hazardous food:
(a)
As set forth in Regulation .11A—C of this chapter; and
(b)
In equipment that complies with Regulation .15 of this chapter;
(5)
Maintains potentially hazardous food:
(a)
Hot:
(i)
At hot holding temperatures as set forth in Regulation .06B(7) of this chapter; and
(ii)
In equipment that complies with Regulation .15 of this chapter; or
(b)
Cold:
(i)
At refrigeration temperatures as set forth in Regulation .06B(7) of this chapter; and
(ii)
In equipment that complies with Regulation .15 of this chapter;
(6)
Cooks and reheats potentially hazardous food:
(a)
As set forth in Regulations .10 and .11D of this chapter; and
(b)
In equipment that complies with Regulation .15 of this chapter;
(7)
Provides an adequate supply of potable water for:
(a)
Food preparation;
(b)
Hand washing;
(c)
Utensil washing;
(d)
Toilet facilities; and
(e)
Facility sanitation; and
(8)
Properly discharges sewage as set forth in Regulation .18F and G of this chapter;
C.
A food service facility is inspected:
(1)
As needed for the enforcement of this chapter;
(2)
When a high priority food service facility:
(a)
At a minimum frequency of three times per year, one at every 4-month interval;
(b)
Except as provided in §D of this regulation, using:
(i)
A comprehensive inspection; and
(ii)
Two monitoring inspections; and
(c)
That operates fewer than 12 months in a year, using one comprehensive inspection:
(i)
Per operating season if the operating season is less than 4 months; or
(ii)
During each 4 month interval if the operating season is 4 months or greater;
(3)
When a moderate priority food service facility:
(a)
At a minimum of two times per year, one every 6 months;
(b)
Except as provided in §D of this regulation, using:
(i)
A comprehensive inspection; and
(ii)
A monitoring inspection; and
(c)
That operates fewer than 12 months a year, using a comprehensive inspection during each period of 6 months or less;
(4)
When a low priority food service facility, using a comprehensive inspection at a minimum of once every 2 years except that a HACCP compliance inspection is not required;
(5)
When a temporary food service facility, using a monitoring inspection as set forth in Regulation .30A(2) of this chapter during each licensure period; and
(6)
When a seasonal farmer’s market producer sampling food service facility, using a monitoring inspection:
(a)
A minimum of two times per year, once every 6-month interval;
(b)
Except as provided in §D of this regulation; and
(c)
That operates fewer than 12 months in a year:
(i)
Per operating season if the operating season is less than 6 months; or
(ii)
During each 6-month interval if the operating season is 6 months or greater; and
D.
A food service facility is inspected as soon as possible when the food service facility has been associated with foodborne illness, using a:
(1)
HACCP compliance inspection that focuses on the food implicated with illness; and
(2)
Upon completion of the HACCP compliance inspection, either a:
(a)
Comprehensive inspection; or
(b)
Monitoring inspection.