Inspection Report

Business Name
Beginner's Luck
Business Address
7240 E MAIN ST SCOTTSDALE AZ 85251
Permit Number
FD-23-06600
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
2/1/2024
Grade
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required

Bar has a glass rinser and coffee brewer that will be connected to the restaurant water line without backflow preventers. Install an ASSE 1022 dual check backflow preventer between water source and coffee brewer. Install a Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer between water source and bar glass rinser. Ensure RPZ drains to floor sink with a one inch air gap between drain line and floor sink. Test and provide test report for RPZ.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

Correct the following items:

1. Test and provide test report for RPZ backflow preventer which connects to reverse osmosis system.

2. Provide one air gap between drain line and floor sink for ice machine and copper drain pipe in kitchen next to prep sink.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Correct the following:

1. Install sneeze guard that is at least 60 inches high around south counter of kitchen to protect kitchen from customer pathway to/from restroom.

2. Install small wall that is at least 60 inches high from left side of kitchen handwashing sink out to width of kitchen prep sink.

3. Install coved base at floor/wall junctures around mop sink, back of house area near restroom, and bar entrance between small kitchen wall.

4. Install self closing mechanisms on exterior door near water heater and back of the house.

5. Adjust or repair weather stripping and door sweeps for exterior doors to ensure seals are tight and no light shines through.

6. Repair small floor pit with underlayment exposed near exterior door in water heater room.

7. Install splash guard between 3-compartment sink and dish drying rack, or relocate dish drying rack.

8. Seal gaps between wall and ceiling in kitchen and bar area.

9. Seal holes in ceiling/walls in kitchen, bar, and back prep area.

10. Refinish rusty surface on bottom of ice box behind bar. Remove any unused flex lines.

11. Replace ceiling tiles above bar and back prep area, where walk-in refrigerator is located, with vinyl ceiling tiles which are smooth and easily cleanable.

12. Paint bare wood under bar with semi gloss or high gloss paint so it is smooth and easily cleanable.

13. Paint swing doors to dishwashing area with semi-gloss or high gloss paint so they are smooth and easily cleanable.

Correct By: Correct Prior To Reinspection

Comments/Details

Class 4, Eating and Drinking, 10+ Seating. Permit is approved. Restaurant is not opening and operating. No food was being stored at time of inspection. OC Inspection conducted with new owner Bernie Kantak.

Ensure to provide farm raised or wild caught supplier information for raw salmon, or provide parasite destruction letter from seafood supplier.

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this
inspection.

Please correct the items in the report within 30 days or an additional $240 will be charged for each additional inspection thereafter.

This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of
this permit and begin operation, the applicant must first submit payment of the permit fee to the Department¶s Business Services
Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an
establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can
be made in person, via on-line at ESD.MARICOPA.GOV, US Mail, or phone at 602-506-6824 Option 2. Payment can always be
made in person at any regional office. We accept cash, check, money order, credit/debit. It is the responsibility of the permit
holder/owner to notify MCESD if there are contact/ billing address changes. All permit fees are non-refundable.

NOTICE:
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 call 602-506-6824 or submit an administrative change request form at the below website: Form Center • Maricopa County, AZ • CivicEngage

No County legal action will result from this inspection



Award: Not Participating,Signer: Bernie Kantak

"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.