D.C. Mun. Regs. tit. 25, r. 25-A4400

Current through Register Vol. 71, No. 52, December 27, 2024

Rule 25-A4400 - FREQUENCY - RISK-BASED INSPECTION SCHEDULE

4400.1

The Department shall inspect a food establishment based on a written risk-based inspection schedule that is uniformly applied throughout the District. The Department shall determine, by telephone or other means, that the establishment, its management and the nature of its food operation are not changed.

4400.2

The Department shall characterize each food establishment, according to the following risks, for the purpose of inspection frequency:

(a)HIGH-RISK #5: Extensive handling of raw ingredients. Food processing at the retail level (such as, smoking and curing; reduced oxygen packaging for extended shelf-life);

(b)HIGH-RISK #4: Extensive handling of raw ingredients. Preparation processes include the cooking, cooling, and reheating of potentially hazardous foods. A variety of processes require hot and cold holding of potentially hazardous foods. Food processes include advanced preparation for next-day service. This category would also include those facilities whose primary service population is immune-compromised;

(c)MODERATE-RISK #3: Extensive handling of raw ingredients. Preparation process includes the cooking, cooling, and reheating of potentially hazardous foods. A variety of processes require hot and cold holding of potentially hazardous food. Advance preparation for next-day service is limited to two (2) or three (3) items. Retail food operations include deli and seafood departments, establishments doing food processing at retail;

(d)MODERATE-RISK #2: Limited menu (one (1) or two (2) main items)). Pre-packaged raw ingredients are cooked or prepared to order. Retail food operations exclude deli or seafood departments. Raw ingredients require minimal assembly. Most products are cooked/prepared and served immediately. Hot and cold holding of potentially hazardous foods is restricted to single meal service. Preparation processes requiring cooking, cooling, and reheating are limited to one (1) or two (2) potentially hazardous foods; and

(e)LOW-RISK #1: Primarily prepackaged not potentially hazardous foods. Limited preparation of hot dogs and frankfurters; and mobile ice cream operations.

4400.3

The Department may increase the interval between inspections if the food establishment is fully operating under an approved and validated HACCP Plan as specified in §§ 4104.2 and 4205.

4400.4

The Department may inspect a food establishment less frequently if the establishment's operation involves only coffee service and other unpackaged or prepackaged food that is not potentially hazardous such as carbonated beverages and snack foods such as chips, nuts, popcorn, and pretzels.

4400.5

The Department shall periodically inspect throughout its license period a temporary food establishment that prepares, sells, or serves unpackaged potentially hazardous food and that:

(a) Has improvised rather than permanent facilities or equipment for accomplishing functions such as handwashing, food preparation and protection, food temperature control, warewashing, providing drinking water, waste retention and disposal, and insect and rodent control; or

(b) Has inexperienced food employees.

D.C. Mun. Regs. tit. 25, r. 25-A4400

Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012)

Authority: Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246; D.C. Official Code §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627; D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor's Order 98-139, dated August 20, 1998, and Mayor's Order 2002-103, dated June 18, 2002.