Priority Rating

High Priority—inspected minimum of four 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 twice 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 once 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