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
8/18/2025
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Observed high temperature mechanical warewashing unit run several cycles with dirty dishes and produce a temperature of 155*F. Person in charge placed work order and had employee sanitize all dishes in 3-compartment sink at a quaternary strength of 400ppm. No dishes to be sanitized in unit until unit is able to produce a temperature of 160*F or above.

PRIORITY VIOLATION-4-501.111 - Priority: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications. Predefined Comment: When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection.

Violation #: 47

Repeat Violation

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

Comments:

Cold holding drawers at kitchen grill with an ambient temperature of

48*F 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 units. No food to be held in units until a temperature of 41*F or below can be held.

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.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: After discussion with the person in charge, it has been determined that the root cause of the violation was maintaining and monitoring temperature logs, 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.
Prior to inspection, director informed me of outages to walk-ins. Mobile refrigeration set up outdoors and holding an ambient temperature of 37*F and below. Discussed establishment procedures regarding: cooling methods

"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.