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Sec. 18.091. Revie~v of plans. <br /> <br />(a) Submission. Whenever a food service establislunent is constructed or extensively <br />remodeled and whenever tm existing structure is converted to use as a food service <br />establislm~ent, properly prepared plans and specifications for the construction, remodeling <br />or conversion shall be submitted to the regulatory authority for review and approval before <br />construction, remodeling or conversion begins. The plans and specifications shall indicate <br />the proposed layout, arrangement, mechanical plans and construction materials of work <br />areas m~d the type and model of proposed fixed equipment and facilities. The regulatory <br />authority will approve the plans and specifications if they meet the requirements of this <br />division. No food service establishment shall be constructed, extensively remodeled or <br />converted except in accordance with plans and specifications approved by. the regulatory <br />authority. <br /> <br />(b) Preoperational inspection. Whenever plans and specifications are required by subsection <br />(a) of this section to be submitted to the regulatory authority, the regulatory authority shall <br />inspect the food service establisl~nent prior to its beginning operation to determine <br />compliance with the approved plans and specifications and with the requirements of this <br />division. <br /> <br />Sec. 18.092. Inspections. <br /> <br />(a)inspections. An inspection of a food selwice establishment or a food vending machine <br />shall be performed at least once every six months. Additional inspections of the food service <br />establisl~rnent or it)od vending machine shall be performed as often as necessary for the <br />enforcement of this division. <br /> <br />(b) Priorities. if the department cannot inspect every food service establislunent or ['ood <br />vending machine, then the depm~ment shall prioritize the inspection fi'equency based upon <br />the following factors: <br /> <br />(1) Past performance for noncompliance with critical rules; <br /> <br />(2) Past performance for noncompliance with noncritical rules; <br /> <br />(3) The hazards associated with the particular foods that are prepared, stored, or served; <br /> <br /> (4) The type of operation including the methods and extent of food storage, preparation. <br />and service[ <br /> <br />(5) The number of people served; <br /> <br />(6) Whether the population served is a highly susceptible population; and <br /> <br />(7) Any other relevant risk factor. <br /> <br /> <br />