The mission of the Pinal County Division of Public Health is to protect the health
of all Pinal County residents and visitors alike. It is our goal to insure that
all food produced, prepared and offered to the public is wholesome, honestly presented
and safe for consumption. To fulfill our mission and goal, we conduct a consumer
food protection and safety program that includes requirements for food establishment
plan review and approval, permit to operate, ongoing inspection, and investigation
of complaints of foodborne illness. This Internet website provides the public with
another opportunity and avenue to obtain information on food establishment inspection
results in Pinal County. We have developed this website as part of our continuing
effort to educate and inform the public on matters related to food safety and Pinal
County food establishment sanitation.
The Arizona Food Code requires that anyone wishing to operate a food establishment
in the State of Arizona first obtain a permit to do so. In Pinal County these permits
are issued following a review of food facility plans and menu and assuring, by inspection,
compliance with the food safety standards and practices contained in the Food Code.
Routine inspections of each food establishment permitted by the Division of Environmental
Health are conducted throughout the year to evaluate the facility’s success in assuring
that all food operations are being conducted in a safe and sanitary manner, and
in compliance with the Food Code.
If deficiencies are observed during these routine inspections, they are described
in an inspection report with reference to a relevant section of the Arizona Food
Code, the observations made by the inspector during the inspection and the corrective
action taken. Such deficiencies are typically classified as either critical items,
which are items that are more likely than other code provision items to contribute
to food contamination, illness or other environmental health hazards, or non-critical
items, items representing a failure of cleaning, maintenance or other good retail
Pinal County Division of Environmental Health subscribes to the notion that the
ultimate responsibility for food safety in our food facilities rests with the facility
operator who must have a solid understanding of foodborne disease prevention in
the food service setting as well as knowledge of proper food handling techniques
and practices. We are a strong advocate for Active Managerial Control, a
concept whose success rests on the implementation and supervision of food safety
practices on the part of the facility operator to control known and identified risk
factors in the facility’s food operations that might otherwise cause foodborne illness
or injury. We promote Active Managerial Control of the known risk factors
by our facility operators though education, collaboration and inspection activities.
Successful control of these foodborne illness risk factors through Active Managerial
Control will be directly related to the number of critical items identified
during our normal food establishment inspection process.