Inspection Report

Business Name
Sante

Business Address
825 S 94TH ST CHANDLER AZ 85224

Permit Number
FD-15057

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/31/2024

Grade
D

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: 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. ------Employee observed licking

fingers multiple times to shuffle through guest tickets and touching a computer; then went

to handle plates of food for resident orders without washing hands. Second employee handled

establishment phone; then went to handle resident food single service items without washing

hands. The employees were asked to wash hands and did so. . Ensure that employees wash hands

after engaging in activities that may contaminate hands and/or when changing tasks.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.-----Raw shell eggs stored directly over open uncovered containers of cut tomatoes, mushrooms, cooked sausage, ham, and cheese items. Employee relocated the eggs to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.----Cooked chicken-118F and hamburger patty-120F hot holding on the grill area. Employee stated that both items had been recently made less than 30 minutes prior and reheated. Ensure that TCS/PHF are held at 135F or above in hot holding.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. ----Ham and hard boiled eggs in the make line area with with no date marks. Second container of hard boiled eggs with 1-13 open date mark in the walk cooler. PIC was unsure of when the ham was sliced and put into the make line unit. PIC stated that the hard boiled eggs were most likely from the same container that was opened on 1-13 and discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage----Ice cream scoop stored in standing water between uses. PIC removed the scoop from the standing water. Ensure that in use utensils are stored in running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) D Grade and had 4 Priority and 0 Priority Foundation violations on this inspection.

A pattern of non-compliance has for Priority violation # 21, 3-501.18, which has been noted during this inspection. An Active Managerial Control class has been scheduled in Thursday, February 15 at 8:15 AM.

A pattern of non-compliance is developing for Priority violations # 6 and 13, 2-301.14/3-302.11 which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Reminder: In facilities serving a highly susceptible population, raw shell eggs may only be used for hard boiling or as an ingredient in baking mix for shelf-stable products such as cakes, muffins, brownies, etc.

Provided the PIC with when to wash hands. date marking, and proper storage handouts.

Emailed the inspection report.

Due to the violations noted on this inspection report, County legal action may result from this inspection.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.

Award: D,Email Sent: CHECKED,Embargo Lbs: 3,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Victoria Hendrickson

"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.
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.