24.09.060 Inspection frequency.

Clark County public health is authorized to inspect food establishments at a frequency determined by a risk-based inspection schedule, as follows:

(1)    Low risk category facilities are subject to be inspected a minimum of one (1) time per year. Low risk facilities include those serving pre-packaged nonpotentially hazardous foods, limited preparation of nonpotentially hazardous foods, limited menu of one (1) or two (2) pre-packaged, pre-cooked potentially hazardous foods and retail food operations such as, but not limited to, grocery stores, meat markets and bakeries.

(2)    Medium risk category facilities are subject to be inspected a minimum of two (2) times per year. Medium risk facilities include those serving raw foods requiring minimal assembly and/or pre-cooked potentially hazardous foods such as, but not limited to, delicatessens where assembled and prepared foods are served immediately.

(3)    High risk facilities are subject to be inspected a minimum of three (3) times per year. High risk category facilities include those whose processes include cooking, cooling and reheating of potentially hazardous foods, extensive handling of raw ingredients, require hot and cold holding of potentially hazardous foods, advanced preparation of potentially hazardous foods, facilities whose primary service population is immune-compromised or those whose processing includes smoking and curing or reduced oxygen packaging for extended shelf life. (Sec. 7 of Ord. 2006-08-10)