A. Inspection Frequency. Food establishments will be inspected as often as required according to frequencies set by the Health Officer. Establishments with identified problems and establishments about which complaints are received will be subject to a more frequent inspection schedule.

B. Inspection Form. Form titled “Food Service Establishment Inspection Form,” DOH 334-001, will be the form used. This form sets forth violations as red critical items (items directly related to foodborne illness) and as blue items (items related to sanitation, design and maintenance). [Res. 01-18. Res. 96-24. Res. 95-16, Eff. 05/09/95. Res. 93-32, Eff. 11/09/93. Res. 92-06. Res. 90-01. Res. 88-59. Res. 85-43. Prior code § 10.2(I)].