What Are The Purposes For An Inspection?
Permitted food establishments are required to have a Routine Inspection at least twice a year. In addition
to scheduled routine inspections, a comprehensive inspection of the establishment
may also be initiated in response to a Complaint, a Food Borne Illness Investigation or an Epidemiological
Inspection. Only these comprehensive inspections receive a "score" based
on the number and type of violations cited. A comprehensive inspection for a food establishment where
no violations are cited receive a perfect score of 0.
HACCP (Hazard Analysis Critical Control Point) is a pilot study intended to promote the application of HACCP
principles within retail food establishments. An inspection is a verification of a food establishments HACCP
or food safety management system and is not scored.
||DESCRIPTION OF THE INSPECTION
||Inspection are scheduled, but unannounced, and performed by Environmental Health professionals to ensure the public's health.
||Inspections are performed as a result of a complaint lodged against a permitted food establishment.
|Food Borne Illness Investigation
||Inspections are initiated in response to an alleged food borne illness. They are considerably more involved
than routine inspections and concentrate on the suspect foods implicated in the food borne illness complaint.
||Inspection is limited to an area of concern and does not encompass the entire establishment. For example, if a
complaint is received on an establishment's garbage dumpster and a routine inspection was made less than one
month earlier, the inspector would inspect only the dumpster unit.
||An Environmental Health professional makes an on-site visit to speak with an operator regarding any number of
actions (e.g., deliver food handlers books, advise permittee on regulations, good hygiene practices, etc.).
||Inspection of an establishment that is under construction.
||Responses to an alert of a reportable diseases such as Hepatitis A.
||This inspection is a full inspection of an establishment conducted with the intent to educate the operator
and analyze the food safety aspects of the food flow. Violations noted are not displayed as the emphasis of
the inspection is more on training than enforcement.
|Food Borne Illness Response
||This inspection is conducted in response to an alleged illness where symptomology and time of illness onset
implicates the possibility of the said establishment involved. When this inspection code is used, the inspector
only checks for potential violations concerning the food borne illness because a routine inspection had been made
within the last thirty days.
||An inspection conducted in accordance with the HACCP Alliance Partnership Agreement among the US FDA (Pacific
Region Retail Food Program), the State of Arizona (Dept. of Health Services) and Environmental Health Departments
within the following Arizona counties: Maricopa, Yavapai, Pima, Coconino, and Pinal. This food safety system focuses
on identifying, onitoring and controlling known food-borne illness risk factors, or hazards to food within the food
chain (from farm to the table), that have been identified by the Centers for Disease Control and the FDA.