Plumbing inspection conducted with operators. At the time of this inspection, this project was about 60% complete. Inspection report emailed to Delfino M. Please address the following prior to next inspection: 1. Provide hand sink for the cook line with metal splashguards. 2. Provide hot water to the restroom hand sink (ensure hot water measures between 100-110ºF). 3. Certify the backflow preventer and provide copy of the backflow preventer test certification. 4. Provide rigid drain line for the soda fountain drain. 5. Move the steam table to pass through wall area and provide rigid drain to the floor sink. 6. Brace all drain lines using uni-strut or equivalent means to ensure drain lines maintain air gap integrity with the floor sink (soda drain, steam table). 7. Seal the hood vent using heat resistant silicone, including the wall juncture as discussed. 8. Seal all backsplash and sides of all sink fixtures and stationary equipment. 9. Seal all gaps, cracks, and penetrations (electrical and plumbing). 10. Provide a consumer advisory for the menu as discussed. 11. Provide several coats of semi-gloss paint for the underside of the counters and pass through as discussed. 12. Smooth out the epoxy cove base and provide another clear coat (to rough). 13. Provide stainless steel cove base for cookline area (where all stainless walls are). 14. Seal the toilet juncture to the floor and cleanout cover surrounding areas (adjacent to grease trap). 15. Provide a close lid receptacle for restroom. 16. Ensure establishment passes all city inspection including C of O. 17. Provide certified food manager certificate. Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 506-6824 for an equipment/construction inspection between 80 - 90% completion of project or if an additional onsite walk-through is needed. No county legal action will result from the inspection.