Glossary

A. Ratings Levels
The ratings levels are Excellent, Good, Satisfactory, Needs Improvement, and Probation. – While both Good Retail Practices and Risk Factor violations combine to determine a restaurant’s rating, more weight is placed up the Foodborne Illness Risk Factors.
B. Priority/Priority Foundation Violations (P/PF)
  • A Priority item is a violation that could directly lead to foodborne illness, such as undercooking and serving raw chicken. A Priority Foundation violation is a situation that could lead to a Priority violation, such as not having a thermometer to ensure chicken is fully cooked.
C. Risk Factor (RF) Items Totals
    • Risk Factors are item numbers 1-29 on the inspection form and pose a direct impact on the health and safety of the public.
  • 0 Priority/Priority foundations(P/Pf) violations = Excellent (E)
  • 1-2 Priority/Priority foundations(P/Pf) violations Corrected During Inspection (CDI) = Good (G)
  • 3-4 Priority/Priority foundations(P/Pf) violations Corrected During Inspection (CDI) = Satisfactory (S)
  • 1-4 Priority/Priority foundations(P/Pf) violations NOT Corrected During Inspection (CDI) = Needs Improvement (NI)
  • 5 or more Priority/Priority foundations(P/Pf) violations Corrected During Inspection (CDI) is not a factor = Probation (P)
D. Good Retail Practices (GRPs) Items
    • Good Retail Practices are item numbers 30-56 on the inspection form and are violations that need to be corrected but do not expose customers to an immediate risk.
  • 3 Priority/Priority foundation(P/Pf) violations of the GRPs will drop the rating ONE rating level
  • GRPs DO NOT have to be Corrected During Inspection (CDI)
  • GRPs DO NOT lead to a Needs Improvement Rating
    • GRPs still have a corrective time frame assigned
E. Imminent Health Hazard (IHH)
  • Per Pima County Code 8.08.060 any of the following could result in an IHH and immediate closure:
    • Sewage back up
    • Failure to appropriately retain or dispose of sewage
    • Interruption of electrical or water service
    • Inability to maintain TCS foods at proper temperature
    • Lack of functional hand washing facilities
    • Apparent onset of a foodborne illness outbreak
    • Flooding
    • Fire or activation of a fire suppression system
    • Use of poisonous or toxic materials that results in contamination of food or food contact surfaces
    • For fixed food and mobile food establishments, lack of hot water under pressure for more than 24 hours
    • For temporary, season, or farmers market food establishment, a priority item violation that cannot be corrected during the department’s inspection
    • Any grossly unsanitary condition or circumstance that may endanger public health