No County legal action will result from this inspection. Printed on site and e-mailed. New permit walk through with the new owner. The following items were discussed for correction: 1). In the Chicken Roasting Room: a). Caulk the three compartment sink and hand sink at the top wall juncture. b). Remove plastic from 3 compartment drain and install small piece of pipe if needed, Keep air gap. c). Mount water lines off the floor. d). Clean the floor throughout. d). Patch the floor and provide a cleanable sealed floor. e). Hand sink faucet is dripping, repair. f). Repair light in the room that is out. g). Replace missing and remount loose coved base. h). At the door paint the untreated wood and caulk joints. i). Clean or repaint the doors. 2). Side room to chicken roasting room is not finished out. Or finish out with walls,semi-gloss paint, coved base and light or remove any food items, single service items and clean linens. 3). In Actual meat cutting room: a). Repair the floor and provide sealed cleanable surface. b). Clean refrigeration units fan brackets. c). Clean the floor, also under tables. Purchase a hard deck broom. d). Remove old and re-caulk three compartment sink. e). Provide three sink stoppers. f). Install coved base along the wall with the hand wash sink. g). Where FRP stands open, silicone joints. h). Hand wash sinks has holes in the sink and will need to be replaced or repaired. i). The backflow valve (Pressure Vacuum Breaker) on the spray down proportioner will need to be repaired and tested. j). Remove all utensil racks at the three compartment sink that are rusting and shedding coating. Provide new. k). Clean ceiling where soiled like at the refrigeration unit. l). Repair strip curtain at the entrance. 4). Front cutting room continued: a). Push back FRP trim at the entrance of meat cooler. b). Floor/ wall juncture throughout the meat cooler needs to be re-done. Provide a smooth and easily cleanable transition with a cove. c). Remove the meat rails from the ceiling, Where wooden beams are mounted for support of the rail only, remove. d). Remove cardboard with plastic layer from rack with meat trays, use FRP or other non-absorbent durable material to cover the shelves. e). Clean floor throughout the meat rooms and cooler and remove buildup. f). Remove all rusted carts and racks. There are multiple. g). Detail mixer, oil up rusted spots. h). Repair hand wash sink 2 at the display case. Provide hot and cold water. i). Provide cover at the front display case where hand sink drain enters the space. 5). Mop sink will need to be re-mounted and flashed off to the wall if there is a gap. Caulk all joints. 6). Fill in the holes in the wall at the mop sink. 7). Remove chemical dispenser if not used. 8). Install coved base along the wall behind the mop sink. 9). In restroom, caulk the hand wash sink at the top wall juncture. 10). In the restroom, clean exhaust fane and make sure it works. This establishment/operation has been evaluated and qualifies for the issuance of the permit. To complete the permitting process, meaning 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. Note that fees paid up to this inspection approval did not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. 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. Checks and money orders are also accepted via US Mail. If you select payment via US Mail. For further instructions on mail in payments please refer to the printed invoice. Per MCEHC Chapter I,