Born & Bred

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

Observed cooked chicken/68°F cooling in the upper section of the open top prep refrigerator at the wrap/salad station. TCS foods must be cooled in equipment designed to rapidly cool or another effective means. Discussed with PIC that items need to be cooled down to 41*F before being placed in a prep table/cold service unit. The upper section of prep tables are not designed to cool TCS foods. The cooked chicken was moved to adequate refrigeration at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed patio doors and front entrance doors propped open at time of inspection. Observed bar windows open and fly curtains turned off at time of inspection. Observed a few small flies inside the establishment at time of inspection. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Instructed PIC to close outer entrances and maintain air curtains on. Provided guidance document for protecting outer openings & barrier exemption. Corrective Action: Corrected at time of inspection.

Inspector's notes

No fly-tight container containers observed adjacent to dog friendly patio at time of inspection. Obtain fly-tight container located adjacent to the patio area for disposal of dog waste prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the countertop steam warmer near the pizza oven observed a pan of cooked meatballs/110°F.

Inspector's notes

Observed in use pair of tongs and spatula in a container of standing water/88°F near the grill.

Inspector's notes

Low boy cooler on the cook line measured 53*F with inspector min/max thermometer. Cooler contained a variety of items including cooked pasta, cheeses & sauces. Chef stated that the product had just been stocked into cooler. Chef had staff remove product from cooler into walk-in at time of inspection. Discussed with Chef that all coolers should be maintained at 41*F or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw portions of salmon thawing in the walk-in cooler still in their original packaging. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak under the sink by the mop sink. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

Inspector's notes

Observed hole in the wall at the base of the wall next to the 3 compartment sink. Discussed with Chef that all walls should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed brunch menu with several menu items that have items that can be undercooked. Discussed with Chef that any menu item that can be undercooked should be identified as such with an asterisk. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed leak under the sink by the mop sink. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

Inspector's notes

Observed hole in the wall at the base of the wall next to the 3 compartment sink. Discussed with Chef that all walls should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed back log of shellstock tags that had no date documented on the tags of when the last animal was sold. Discussed with Chef that all shellstock tags must have the date recorded on the tag that states when the last animal for that batch was sold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish machine in bar area that tested 0ppm with chlorine test strips. Chef called for service at time of inspection and instructed staff to use other dish machine until repairs can be made. Discussed with Chef that the dish machine should measure between 50-100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak under the sink by the mop sink. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Correct the following items: 1. Repair/replace door to outside 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. 2. Reinstall self-closing door mechanism at front main door and install self-closing mechanism on door at outside water heater room. 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 gaps around pipe penetrations under deli area handwashing sink. 6. Seal gaps at top of coved base at floor/wall junctures around perimeter of kitchen and front prep area. 7. Refinish rough areas of walk-in refrigerator floor. Ensure refinish repair is sealed, smooth and easily cleanable. 8. Fill in and seal metal coved base at floor juncture around perimeter of walk-in refrigerator. Correct By: Correct Prior To Next Routine Inspection

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

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

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

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

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