Progressive enforcement actions taken to assure compliance with the food law:

Routine evaluation determines that establishment is in substantial compliance because:

• No Priority or Priority Foundation violations were found or
• Priority or Priority Foundation violations were found but corrected immediately or by the time allowed and
• Amount of core violations was not substantial and
• No repeat violations were found

Follow-up evaluation required because:

• Priority or Priority Foundation violations were not corrected at the routine inspection and time was allowed for correction or
• Amount of Core violations was substantial or
• Repeat violations were found

Office conference required because:

• Priority or Priority Foundation violations were not corrected after Step 2
• Core violations were substantial and not corrected after Step 2
• Chronic repetition of violations at routine evaluations despite correction after Step 2
• A compliance schedule is set at the office conference and signed by operator.

Notice of intent to limit, suspend, or revoke a license issued and informal hearing required because:

• Compliance schedule from Step 3 not met
• Violations are still present or repeated after Step 3

Licensee may submit 2-page summary of his/her case 3 business days before the hearing. Corrective actions ordered, based on status of violations.

Order to limit, suspend, or revoke a license issued because:

• Corrections not made in accordance with orders issued in Step 4
• Other situations warrant this action to protect public health

Formal hearing before the Food Licensing Board of Review convened because:

• Licensee appeals the order issued in Step 5

Licensee may submit 2-page summary of case to the board 5 business days before the formal hearing. The Board of Review upholds or overturns the decision of the LHD to deny, limit, suspend or revoke a license, based on evidence presented. The decision is final.

Operation ordered closed immediately until hazard is eliminated. Hazards include, but are not limited to:

• Lack of power, water, hot water, refrigeration, sewer, or presence of sewage
• Severe insect or rodent infestation
• Damage due to fire, flooding, or severe weather
• Unchecked foodborne illness outbreak and continued exposure of patrons to disease causing organisms

Operation ordered limited immediately:

• Menu scaled back to the point where food safety can be assured or
• Operation (hours, number of seats, etc.) scaled back to the point where food safety can be assured