ACHD Food Safety Priority Codes

Priority Code H (High Frequency Status) Any facility with non packaged food that has a reinspection scheduled for 2 or more of the 9 most critical violations that were identified on the last conducted initial or new inspection. The 9 possible critical violation categories are : * High Risk Categories Cooking Temperatures Cooling Temperatures Holding Temperatures Reheating Temperatures Employee Health Personal Hygiene Sanitization Cross Contamination Insects / Rodents Priority Code 1 Routine inspections shall be conducted at least one time during the calendar year and include all facilities that cook, cool, reheat, hot hold, and facilities that serve a highly susceptible population. Priority Code 2 Routine inspections shall be conducted at least one time every two calendar years and include facilities (without a kitchen) that serve beverages only and facilities with only pre-packaged products.