Inspection Report

Business Name
Born & Bred
Business Address
6149 N SCOTTSDALE RD SCOTTSDALE AZ 85250
Permit Number
FD-24-01951
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/1/2024
Grade
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

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

Correct the following items:

1. Ensure one inch air gap between ice machine drain line and floor sink.

2. Remove unused RPZ backflow preventer and unused soda chase lines from kitchen.

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 items:

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. Additionally, ensure back exterior door near restrooms closes tightly with no light shining through. Ensure doors have self-closing door mechanisms.

2. Install splash guard between front kitchen handwashing sink next to grill and prep table.

3. Fill in gap around floor sink below prep sink. Ensure gap repair is flush with floor or coved to facilitate cleaning.

4. Seal gap at floor around mop sink. Ensure repair is flush with floor tiles.

5. Seal holes and gaps in walls and ceiling through kitchen.

6. Trim walk-in refrigerator condensation line and drain line for dishwashing machine to one inch above floor sink.

7. Replace clean out covers and seal to wall under dishwashing machine and near handwashing sink.

8. Seal gaps around pipe penetrations under handwashing sinks in kitchen and deli areas. Seal escutcheon plates to walls.

9. Install and seal coved base at floor/wall junctures around perimeter of kitchen and front prep area.

10. Replace missing ceiling tile above mop sink.

11. Switch hot and cold water at female restroom faucet.

12. Fill holes in back exterior door near restrooms.

13. Refinish walk-in refrigerator floor. Ensure floor is sealed, smooth and easily cleanable.

14. Fill in and seal metal coved base at wall/floor juncture around perimeter of walk-in refrigerator.

15. Reinstall self-closing door mechanism at front main door.

Correct By: Correct Prior To Reinspection

Comments/Details

Upon re-inspection, most violations have been corrected. Conducted inspection with Executive Chef. Please complete the remaining items by the next reinspection. If remaining items are not completed by the next reinspection, then an additional $240 fee will be applied for additional reinspections.

Ensure air curtains are activated and on when bar windows are opened. Additionally, ensure exterior doors remain closed during operations, or air curtains above doors will need to be installed.

Emailed inspection report.

No County legal action will result from this inspection.



Award: Re-Inspection,Signer: Sean Williams

"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.