NA means not available. See detailed inspection reports for additional information.
Equipment inspection conducted. At the time of this inspection, this project was about 85% complete. Inspection rights and inspection report was emailed to Lin Address the following items prior to final inspection: 1. All equipment to be turned on and cold holding 41^F for over 24 hours 2. Provide 1 inch air gap for the food prep sink 3. Place fryer and grill under the hood with at least 6-inch overlap on all open sides beyond the edge of the cooking equipment 4.Flash and seal inside and exterior of the walk in cooler/freezer with temperature resistant sealant 5.. Flash/seal hood interior and exterior with temperature resistant sealant 6. Seal back area of the mopsink 7. Provide sloped grout for back kitchen food prep sink floor sink. Tile is higher than floor sink. Flood lip 8. Provide higher seal on sinks to eliminate area for water and food to collect 9. Provide self closure on front and back doors. 10. Seal all cracks, crevices and penetrations 11. Provide cove base around the POS counter area Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.