Inspection Report
Born & Bred
6149 N SCOTTSDALE RD SCOTTSDALE AZ 85250
FD-24-01951
Food Establishment - Eating & Drinking
Food Routine Inspection
3/28/2024
1
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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.
Area where 3-compartment sink and prep sink are located had a handwashing sink within 25ft, however it is obstructed. Advised owner and chef that a handwashing sink has to be unobstructed to facilitate easy handwashing for employees. Owner stated they will install a handwashing sink on wall nearby to where 3-compartment sink and prep sink are located that is unobstructed.
Correct By: Correct Prior To Reinspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required
Bar has three glass rinsers with submerged inlets that are connected to a water source without a backflow prevention device. Advised owner and chef that each glass rinsers must have a Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer installed between the water source and each rinser. Ensure drain line for each RPZ backflow preventer is routed to the nearby floor sink with a one inch air gap. Onsite plumber disconnected the glass rinsers, and owner stated they will ensure the RPZ backflow preventers are installed as soon as possible. Have each RPZ tested and provide report.
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Correct the following issues:
1. Angle drain from 3-comp sink 90 degrees at floor sink. Ensure a one inch air gap is maintained.
2. Ensure one inch air gap between ice machine drain line and floor sink. Ensure there is a one inch air gap.
3. Ensure one inch air gap between drain line and floor sink under bar handwashing sink. Ensure there is a one inch air gap.
4. Test and provide report for RPZ. Drain to nearby floor sink or create a hub drain. Ensure there is a one inch air gap.
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 issues:
1. Repair/replace door to hot water heater room. Replace weather stripping and door sweep at door. Ensure door seals tightly with no light shining through.
2. Install splash guard between mop sink and 3-compartment sink.
3. Fill in gap around floor sink below prep sink. Ensure gap is flush with floor or coved to facilitate cleaning.
4. Paint bare wood above prep sink, and under bar counter tops with semi-gloss or high gloss paint. Ensure finish is smooth and easily cleanable.
5. Seal gap at floor around mop sink.
6. Seal holes and gaps in walls and ceiling through kitchen.
7. Trim condensation line one inch above floor sink, dishwashing machine.
8. Seal dishwashing machine to wall.
9. Replace clean out cover and seal to wall under dishwashing machine.
10. Seal escutcheon plates to wall under front kitchen handwashing sink.
11. Install coved base around perimeter of kitchen and front prep area.
12. Replace missing ceiling tiles in kitchen.
13. Switch hot cold at female restroom faucet.
14. Replace extinguished ceiling light in male restroom.
15. Fill holes in back exterior door near restrooms.
16. Refinish walk-in refrigerator floor. Ensure floor is sealed, smooth and easily cleanable.
17. Seal metal coved base around perimeter of walk-in refrigerator.
18. Refinish rusted areas in walk-refrigerator coved base and walls. Ensure repair finish is smooth and easily cleanable.
Correct By: Correct Prior To Reinspection
Comments/Details
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.
This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.
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,Review Complete: CHECKED,Review Notes: QA ML,Signer: Charles Barber
"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.