- 1. Past performance for nonconformance with this chapter or HACCP plan requirements that are priority items or priority foundation items;
- 2. Past performance for numerous or repeat violations of this chapter 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; and
- 7. Whether the population served is a highly susceptible population.
Within the parameters specified in 2VAC5-585-3800, the department shall prioritize, and conduct more frequent inspections based upon its assessment of a food establishment's history of compliance with this chapter and the establishment's potential as a vector of foodborne illness by evaluating:
Statutory Authority
§ 3.2-5121 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 24, Issue 2, eff. October 16, 2007; amended, Virginia Register Volume 32, Issue 22, eff. July 12, 2016.