(a) Except as specified under Chapter 2, Section 22(b) and (c), and Section 10(f), the regulatory authority may inspect an establishment or processing plant at least once every six (6) months.
(b) The regulatory authority may increase the interval between inspections beyond six (6) months but in no event less than once a year if: - (i) The establishment or processing plant is fully operating under an approved and validated HACCP plan as specified under Chapter 1, Section 7(a)(i) and (ii), and Chapter 1 0, Section 1;
- (ii) The establishment or processing plant is assigned a less frequent inspection frequency based on a written risk-based inspection schedule that is being uniformly applied throughout the jurisdiction and at least once every six (6) months the establishment or processing plant is contacted by telephone or other means by the regulatory authority to ensure that the establishment or processing plant manager and the nature of operation are not changed; or
- (iii) The establishment's operation involves only coffee service and other unpackaged or prepackaged food that is not potentially hazardous such as carbonated beverages and snack food such as chips, nuts, popcorn, and pretzels.
(c) The regulatory authority shall periodically inspect throughout the license period a temporary establishment that: - (i) Prepares, sells, or serves unpackaged potentially hazardous food;
- (ii) Has improvised rather than permanent facilities or equipment for accomplishing functions such as handwashing, food preparation and protection, food temperature control, warewashing, providing drinking water, waste retention and disposal, and insect and rodent control; or
- (iii) Has inexperienced food employees.
010-2 Wyo. Code R. § 2-22