The approving authority shall ensure that: The following types of inspections are conducted: A comprehensive inspection that contains: A monitoring inspection as set forth in §A(2) of this regulation; A HACCP compliance inspection as set forth in §A(3) of this regulation; and An inspection of the physical facility to ensure compliance with the applicable sections of this chapter, including those governing: Floors; Walls; Ceilings; Lighting; Ventilation; Hoods; Food equipment; Toxic substances and cleaning supplies storage and use; Cleaning, rinsing, and sanitizing; Mechanical warewashers; Insects, rodents, birds, or other animals; Trash disposal; Hand sinks; Bathroom fixtures; and Backflow and backsiphonage prevention; A monitoring inspection that contains: An inspection for compliance with critical items as: Defined in Regulation .02B(19) of this chapter; and Outlined in §C of this regulation; A menu review to determine whether the existing priority assessment is correct; and An evaluation of the physical facility to ensure that food is protected; and A HACCP compliance inspection that contains: An inspection for compliance with Regulation .34 of this chapter; A comparison of the HACCP plan on site to the current menu; An evaluation of the food preparation in progress to ensure that each CCP: Is properly identified; Is monitored according to the procedures contained in the HACCP plan; and Has a corrective action that is implemented according to procedures contained in the HACCP plan; Verification that the procedures used to monitor each CCP are accurate; and Action to: Enforce compliance with the HACCP plan; or Have the existing HACCP plan revised to comply with Regulation .33E and F of this chapter; The person-in-charge is in compliance with critical items when the person-in-charge: Receives food from approved sources; Protects food from adulteration; Ensures that an individual who works with food: Washes hands as necessary to protect food and food contact surfaces from contamination; and Is excluded if ill as set forth in Regulation .14A and B of this chapter; Cools potentially hazardous food: As set forth in Regulation .11A—C of this chapter; and In equipment that complies with Regulation .15 of this chapter; Maintains potentially hazardous food: Hot: At hot holding temperatures as set forth in Regulation .06B(7) of this chapter; and In equipment that complies with Regulation .15 of this chapter; or Cold: At refrigeration temperatures as set forth in Regulation .06B(7) of this chapter; and In equipment that complies with Regulation .15 of this chapter; Cooks and reheats potentially hazardous food: As set forth in Regulations .10 and .11D of this chapter; and In equipment that complies with Regulation .15 of this chapter; Provides an adequate supply of potable water for: Food preparation; Hand washing; Utensil washing; Toilet facilities; and Facility sanitation; and Properly discharges sewage as set forth in Regulation .18F and G of this chapter; A food service facility is inspected: As needed for the enforcement of this chapter; When a high priority food service facility: At a minimum frequency of three times per year, one at every 4-month interval; Except as provided in §D of this regulation, using: A comprehensive inspection; and Two monitoring inspections; and That operates fewer than 12 months in a year, using one comprehensive inspection: Per operating season if the operating season is less than 4 months; or During each 4 month interval if the operating season is 4 months or greater; When a moderate priority food service facility: At a minimum of two times per year, one every 6 months; Except as provided in §D of this regulation, using: A comprehensive inspection; and A monitoring inspection; and That operates fewer than 12 months a year, using a comprehensive inspection during each period of 6 months or less; 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; 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 When a seasonal farmer’s market producer sampling food service facility, using a monitoring inspection: A minimum of two times per year, once every 6-month interval; Except as provided in §D of this regulation; and That operates fewer than 12 months in a year: Per operating season if the operating season is less than 6 months; or During each 6-month interval if the operating season is 6 months or greater; and A food service facility is inspected as soon as possible when the food service facility has been associated with foodborne illness, using a: HACCP compliance inspection that focuses on the food implicated with illness; and Upon completion of the HACCP compliance inspection, either a: Comprehensive inspection; or Monitoring inspection.