Beatitudes Campus

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing.

4-501.112 - Priority Foundation: Mechanical 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.

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.

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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.

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. 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.

Repeat Violation 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 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.

Repeat Violation 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. 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.

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 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.

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 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.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: All plumbing must be maintained in good repair at all times.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

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. 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.

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. 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.

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 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.

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 Predefined Comment: All plumbing must be maintained in good repair at all times.

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 Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Observed employee handle dirty dishes, then immediately handle clean dishes without washing hands first. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink and placed dishes in warewashing machine for proper washing and sanitization. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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/4573/AMC-Toolbox: Handwashing.

Observed several small flying insects near rear hand sink where trash cans are stored. Predefined Comment: Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and continue to obtain pest control from a certified and licensed pest control specialist. Person in charge provided pest control invoices for 7/31 and 8/12. Recommended keeping outside doors closed, installing fly fan, increase cleaning frequency of key areas, and maintaining treatments every 1-2 weeks, until pests have been eliminated. 6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring