Risk categorization allows establishments to be ranked by considering risk

Risk categorization allows establishments to be ranked by considering risk factors and creating a variable inspection frequency for each category. There shall be from one to four levels of risks established. The minimal frequency of inspection shall be as follows: Risk Level Fee Risk Level Category Description Minimum number of inspections per year $40.00  Pre-packaged non-time, temperature controlled for safety (TCS) food  Limited prep of non-TCS food  Two-three day events if TCS food limited to one- two items with no cooling or reheating $132.25  Limited menu (one or two primary items)  Minimal food preparation  Products cooked, prepared, and served immediately  Hot or cold hold limited to single meal service  Raw ingredients requiring minimal preparation $198.00  Handling of several TCS foods  Preparation including cooking, cooling, and reheating of TCS foods  Retail food operations including deli and seafood departments  Hot and cold holding of foods  Wholesale processing (non-TCS) foods $264.50  Extensive handling of raw ingredients  Preparation processes include the cooking, cooling, and reheating of TCS foods  Processing requiring hot and cold holding of TCS foods  Food processes include advance preparation of TCS foods for next day service  Facilities whose primary service is to the immuno- compromised  Wholesale TCS foods  Extensive handling of raw potentially hazardous ingredients extended hours  Food processing of TCS foods (wholesale or retail)