Inspection types and frequencies (OAC 3701-21-02.4 and OAC 901:3-4-06)

• Level 1:  At least one standard inspection each licensing period.

• Level 2:  At least one standard inspection each licensing period.

• Level 3:  At least two standard inspections each licensing period.

• Level 4:  At least two standard inspections and two critical control point/process review inspections each licensing period.

• Level 5:  At least two standard inspections, two variance reviews and if applicable, two critical control point/process review inspections each licensing period.

• Mobile food service operation:  At least one standard inspection each licensing period.

• Temporary food service operation/retail food establishment:  At least one standard inspection during the period of operation.

• New food service operation/retail food establishment:  At least one standard inspection not less than thirty days after license has been issued.

• Pre-opening inspection:  At least one facility and equipment inspection prior to operation and issuing of food service operation license.

• Vending machine location:  At least fifty percent of an operator’s vending machine locations each licensing period.

• Standard inspection (OAC 3701-21-01(GG) and OAC 901:3-4-01(G)) means an inspection designed to determine compliance with ORC 3717 and the rules adopted under it.

• Critical control point/process review inspection (OAC 3701-21-01(F) and OAC 901:3-4-01(F)) means an inspection designed to identify and prevent food handling procedures that epidemiological data have shown to lead to outbreaks of foodborne disease.

• Variance review (OAC 3701-21-01(LL) and OAC 901:3-4-01(H)) means a determination by the licensor of compliance with a food processing variance issued by the department of agriculture or the department of health.