The regulatory authority shall inspect each food establishment
based upon an assessment of the food establishment's history of compliance
with this chapter and the potential for causing foodborne illness
by evaluating:
(1) past performance, for nonconformance with Food
Code or Hazard Analysis Critical Control Point (HACCP) plan requirements
that are priority items or priority foundation items;
(2) past performance, for numerous or repeat violations
of code or HACCP plan requirements that are core items;
(3) past performance, for complaints investigated and
found to be valid;
(4) the hazards associated with the particular foods
that are prepared, stored, or served;
(5) the type of operation including the methods and
extent of food storage, preparation, and service;
(6) the number of people served;
(7) whether the population served is a highly susceptible
population; and
(8) any other risk factors deemed relevant to the operation
by the regulatory authority.
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