3701-21-02.2(C) Cost analysis and calculation

The licensor will calculate the license fee for each food service operation category listed in rule 3701-21-02.1 of the Administrative Code as follows:

(1)

The vending machine location category cost divided by the number of vending machine location licenses issued.

(2)

The mobile food service operation and the mobile retail food establishment category cost divided by the number of mobile food service operation and the mobile retail food establishment licenses issued.

(3)

For a temporary food service operation:

(a)

Using fees established on a per event basis, the temporary food service operation and temporary retail food establishment category cost divided by the number of temporary food service operation and temporary retail food establishment licenses issued. If a licensor elects to establish a noncommercial fee for temporary food service operations and temporary retail food establishments, the category cost is divided by the number of licenses issued for commercial temporary food service operations and commercial temporary retail food establishments plus fifty per cent of the number of licenses issued for noncommercial temporary food service operations and noncommercial temporary retail food establishments; or

(b)

Using fees established on a per day basis, the temporary food service operation and temporary retail food establishment category cost divided by the total number of days for which temporary licenses were issued. If a licensor elects to establish a noncommercial fee for temporary food service operations and temporary retail food establishments, the category cost is divided by the number of days for which commercial licenses were issued plus fifty per cent of the number of days for which temporary licenses were issued for noncommercial temporary food service operations and noncommercial temporary retail food establishments.

(4)

For food service operations classified as risk level I, risk level II, risk level III, and risk level IV food service operations:

(a)

Determine support costs in accordance with paragraph (B)(7) of this rule. Equally allocate support costs attributable to the risk level food service operations and retail food establishments component by dividing the support costs of the risk level food service operations and retail food establishments component by the total number of risk level I, risk level II, risk level III, and risk level IV commercial food service operations and retail food establishments plus fifty per cent of noncommercial operations classified by risk;

(b)

Determine the total number of food service operations and retail food establishments in each risk level category. If the licensor elects to establish noncommercial categories for risk level food service operations and risk level retail food establishments the total number of food service operations and retail food establishments in each risk level category is the number of commercial risk level food service operations and commercial risk level retail food establishments plus fifty per cent of the number of noncommercial risk level food service operations and noncommercial risk level retail food establishments.

(c)

Determine the number of standard inspection periods for each risk level category using the inspection time factor. The inspection time factor is the ratio of the average amount of time per inspection for all risk levels relative to the average time per inspection for the risk level I less than twenty-five thousand square feet operations. The inspection time factor for:

(i)

Risk level I less than twenty-five thousand square feet is 1.00 and twenty-five thousand square feet or above is 1.88;

(ii)

Risk level II less than twenty-five thousand square feet is 1.25 and twenty-five thousand square feet or above is 2.03;

(iii)

Risk level III less than twenty-five thousand square feet is 1.64 and twenty-five thousand square feet or above is 4.84; and

(iv)

Risk level IV less than twenty-five thousand square feet is 2.21, and twenty-five thousand square feet or above is 5.16. The number of standard inspection periods is the minimum number of inspections mandated for each risk level category multiplied by the inspection time factor, the product of which is multiplied by the total number of food service operations and retail food establishments in each risk level category.

(d)

Determine the total number of standard inspection periods by summing the standard inspection periods for all risk level categories.

(e)

Determine the non-support cost per standard inspection period: subtract the support cost from the total actual cost of the component and divide this amount by the total number of standard inspection periods.

(f)

Determine the non-support cost for each risk level category by using the following formula: A x B x C = The non support cost for each risk level, where A is equal to the non support cost per standard inspection period, B is equal to the minimum number of inspections for the risk level category, and C is equal to the inspection time factor for the risk level category.

(g)

Determine the maximum license fee that may be established: Add the non support cost for each risk level category to the support cost per license issued.