RISK ASSESSMENT:

The number of inspections a food establishment receives annually by HDHHS is based on the combination of risk factors and the associated food sanitation level during the most recent inspection. There are three risk levels used in the system: LOW RISK, MEDIUM RISK and HIGH RISK. Risk assessment is based on the following factors:

For example, a food establishment, such as a convenience store that sells only packaged foods is assigned a low risk. A fast food restaurant, serving a large number of meals per day and prepares all foods on site is assigned a medium risk. Food establishments such as a hospital or school cafeteria that sell food to highly susceptible population is assigned a high risk.

FOOD SANITATION LEVELS:

Food sanitation levels are assigned as follows:

A: May include some general violations.

B: One serious violation and may include multiple general violations.

C: May include multiple serious violations.

D: May include substantial health violation(s) and/or multiple serious and    general violations.

TYPES OF VIOLATIONS:
Substantial Health Violations: Violations of direct and substantial impact to public health and the violation(s) must be immediately corrected or the health officer will require the closure of the food establishment (no running water, sewage back up, severe rodent or insect infestation, etc.).

Serious Health Violations: Violations that have a direct impact on public health and must be corrected immediately or within 24 hours. Serious items may, as a group, lead to the closure of a food establishment if not corrected (food internal temperature problems, cross contamination, dirty food contact surfaces, etc.).

General Health Violations: Violations that require the attention of the operator in a timely fashion. Though not having an immediate impact on public health, they may lead to or contribute to more serious health violations (construction/structural violations, non-food contact surfaces unclean, repair related items, etc.).

INSPECTION FREQUENCY:
Based on the explanation, a low risk establishment with a food sanitation level of "A" may be inspected once a year. A medium risk establishment with a food sanitation level of "D" may be inspected as many as six times a year.