Orange County commercial kitchen compliance

Orange County operates under the California Retail Food Code (CRFC, Cal. Health & Safety Code) with no local code override identified. Inspection uses the OC HCA Environmental Health Retail Food Program Inspection Guide (effective January 2017, updated August 23, 2017). Inspectors evaluate 49 numbered items plus 6 enforcement codes (50–55). Items 1–24 are Critical Risk Factors (CRF), marked IN, MAJ (major), MIN (minor), N.A. (not applicable), N.O. (not observed), or COS (corrected onsite). MAJOR/MINOR classifications follow CRFC §113725(a)(2). Items 25–49 are Good Retail Practices (GRP), marked OUT only when out of compliance. Items 50–55 document compliance and enforcement actions (Permit Suspension, Notice of Violation Hearing, Permit Suspension after hearing, Voluntary Condemnation and Destruction, Impoundment, Sample Collected). Grading produces a three-tier Inspection Notification Seal posted at the facility: - PASS: no more than 2 MAJOR CRF violations identified, all corrected onsite, and no pattern of repeat violations. - REINSPECTION DUE – PASS: 3 or more MAJOR CRF violations, or repetitive patterns of violations in any category (same MAJOR violation on subsequent inspection; same MINOR CRF or GRP violation on past three inspections). Reinspection scheduled within two weeks of initial inspection. - CLOSED: permit suspension due to imminent health hazard (including vermin, sewage overflow, no water, inability to clean and sanitize utensils, lack of power, no operable bathrooms, fire or other disaster, ongoing possible foodborne illness), permit suspension due to non-compliance, or operating without a valid health permit. All three seals share the same orange County of Orange circular design; only the center text differs. No numeric score, no letter grade, no color-coded placard is produced. CDC five risk factors and FDA five public health interventions are explicitly cited as the inspection basis. Inspection frequency for routine inspections is set by risk assessment based on food type, preparation, and public risk.