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
8/13/2024
Grade
Not Participating
Priority Violation
0
Inspection Status
Re-inspection required

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-202.18 (A) - Priority Foundation: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed raw oysters present on the menu. Oysters in the walk-in and the cooler had shell stock tag present. Establishment did not have a back log of shell stock tags available. Discussed with Chef that they should keep all shell stock tags in chronological order for the last 90 days. All shell stock should also show the date that the last animal was sold. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed steak frites, beef tartare, and raw oysters on the menu with no asterisk next to the item to identify that the item is or can be undercooked. Discussed with Chef that all items that can be served either raw or undercooked should be identified on the menu as such. Corrective Action: Correct prior to re-inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed portions of raw salmon thawing in the walk-in cooler still in its original packaging. Chef had staff member remove from packaging at time of inspection. Discussed with Chef that when thawing fish it should be removed from its original packaging. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed small flies around the mop sink in the back of house. Discussed with Chef that the establishment should be free of insects at all times. Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Discussed the use of ice wands for cooling.
Discussed date marking.

"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.