Inspection Report
Beatitudes Campus
1616 W GLENDALE AVE PHOENIX AZ 85021
FD-13958
Food Establishment - Eating & Drinking
CI Food Routine Inspection
1/8/2025
B
1
Re-inspection required
Violations
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
Yogurt in ice cream machine; Tortellini in ice bath on service line in kitchen; grilled chicken strips, green beans, sliced cooked peppers, brown rice, white rice in be-creative station; and cooked mushrooms, pepperoni, sausage, and cooked diced red peppers in cold holding unit at pizza oven with internal temperatures ranging 46-53*F. Cook stated foods were placed in units over 12 hours prior to inspection. Yogurt was placed in unit within 1 hour or inspection. Chef voluntarily had foods discarded. Recommended time as a control on pastas and be-creative stations and work orders on cold holding units. Discussed usage of thermometers, and temperature logs.
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 #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Top right compartment of cold holding unit near pizza oven, be-creative cold holing unit, and ice cream machine holding an ambient temperature of 47-49*F. Person in charge placed out of order sign on ice cream machine and be creative station. Food removed from top compartment of cold holding unit at pizza oven. Chef placed work orders on all units. No food to be held in units until a temperature of 41*F or below can be maintained. Time as a control to be used temporarily on be-creative station, discarded every 4 hours. Re-inspection to occur by 1/21/2025.
4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Corrective Action: Correct prior to re-inspection. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
Hot water at hand sink in warewashing area dispensing below 80*F and unable to produce a constant stream of water with adequate pressure. Chef issued maintenance to work on plumbing and had hot water dispensing at 108*F before the end of inspection.
5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Predefined Comment: Hot and cold water under pressure is required at all sink fixtures.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Observed prep sink near drink dispensers with a constant stream of water coming from faucet when knobs are turned off. Person in charge stated a work order has been placed.
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: All plumbing must be maintained in good repair at all times.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Right door on small cold holding unit at kitchen grill unable to stay on hinge, falling completely off upon opening. Person in charge stated a work order will be placed.
6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.
Comments/Details
Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Predefined Comment: After discussion with the person in charge, it has been determined that the root cause of the cold holding violation was infrequent usage lack of knowledge of thermometers and temperature monitoring which resulted in the violation. Management will be training staff on the usage of thermometers (calibration of thermometers, utilizing temperature logs, and frequent usage of thermometers)
Discussed establishment procedures regarding: labels on chemicals, thermometer calibration, usage of thermometer, temperature logs, time as a control, out of order signage
"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.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.