Within the parameters specified under WAC 246-215-08400, the regulatory authority shall prioritize, and conduct more frequent inspections based upon its assessment of a food establishment's history of compliance with this chapter and the establishment's potential as a vector of foodborne illness by evaluating:

(1) Past performance, for nonconformance with this chapter or haccp plan requirements;

(2) Past performance, for numerous repeat violations of this chapter or haccp plan requirements;

(3) Past performance, for complaints investigated and found to be valid;

(4) The hazards associated with the particular foods that are prepared, stored or served;

(5) The type of operation including the methods and extent of food storage, preparation, and service;

(6) The number of people served;

(7) Whether the population served is a highly susceptible population; and

(8) Whether the establishment is properly implementing an approved self-inspection program.