Inspection Report

Business Name
Beatitudes Campus
Business Address
1616 W GLENDALE AVE PHOENIX AZ 85021
Permit Number
FD-13958
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
6/17/2025
Grade
B
Priority Violation
1
Inspection Status
Completed
Cutting Edge Cutting Edge Participant

Violations

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

Observed a cart in walk in refrigerator with tuna salad, chicken salad, deli turkey, hot dogs, raw ground beef patties, and sliced tomatoes with an internal temperature of 50-56*F. Shredded cheese, sliced cheese, chicken salad, tuna salad, sliced tomatoes, etc. in top compartment of cold holding unit at service grill with an internal temperature of 53-56*F. Person in charge stated all food was placed in cold holding unit over 12 hours prior to inspection and was moved to walk-in for cooling. All food was voluntarily discarded at time of inspection. SECOND CONSECUTIVE VIOLATION

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Cold holding unit at service grill leaking, with an ambient temperature of 51*F and leak at small freezer near pizza oven. All units holding cold temperature controlled foods should hold an ambient temperature of 41*F or below, and be in good working condition. Person in charge to place a work order for both units.

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Observed slow drain and leak at plumbing under hand sink near warewashing station causing a constant stream of water. Person in charge to place a work order and have completed prior to re-inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Corrective Action: Correct prior to re-inspection. Predefined Comment: Must repair all plumbing to a state of good repair prior to re inspection. Predefined Comment: All plumbing must be maintained in good repair at all times. Re-inspection to occur by 6/27/2025.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
After discussion with the person in charge, it has been determined that the root cause of the violation was infrequent temperature monitoring and equipment maintenance, which resulted in the violation. Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Discussed establishment procedures regarding: bracelets, storage of soiled linens, hand washing, usage of hand sink in bar, standing water, pest monitoring

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation
Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.