Priority Ratings
High Priority — inspected minimum of 4 times per year
- Facilities that prepare, cook, and serve potentially hazardous food for later service
- Holds multiple quantities/items of hot food for four or more hours
- Reheats multiple quantities/items of leftover foods from previous servings or preparations
- Serves to highly susceptible populations (schools, daycare, nursing home, hospital)
- Previous inspections indicate consecutive critical violations and the supervisor determines that it is a high priority
Medium Priority — inspected minimum of 2 times per year
- Cooks and serves potentially hazardous foods
- Holds hot food for less than four hours
- Discards all food that has been in hot holding
- Retail grocery establishments with meat market
Low Priority — inspected minimum of 1 time per year
- Prepares limited amounts of non-potentially hazardous foods
- Sells prepackaged foods
- May have soft drink dispensing
- Microwave of commercially prepackaged foods
- Any facility that does not meet the high or medium priority criteria