3701-21-02.4(A) Food service operation inspection frequency

Except as specified in paragraph (B) of this rule, a licensor will inspect food service operations at least every fifteen months as follows:

(1)

Risk level I: at least one standard inspection each licensing period.

(2)

Risk level II: at least one standard inspection each licensing period.

(3)

Risk level III: at least two standard inspections each licensing period.

(4)

Risk level IV: at least two standard inspections and two critical control point inspections, and if applicable two variance reviews each licensing period. The licensor may conduct critical control point inspections on the same visits as standard inspections and when applicable verify the terms of any variance that may have been issued.

(5)

Mobile food service operations: at least one standard inspection each licensing period;

(6)

Temporary food service operation: at least one inspection during the period of operation; and

(7)

New food service operations: one standard inspection not later than thirty days after the license has been issued. If less than six months remain in a licensing period, the licensor may elect to eliminate one standard inspection, and one critical control point inspection and one variance review for an operation classified as risk level III or IV.