NA means not available. See detailed inspection reports for additional information.
Plumbing Inspection - Retail Food This inspection was conducted with the on site superintendent. A PDF copy of this inspection report was emailed to Carlos D. at the time of this inspection. Complete the following prior to final permit approval; 1. Provide an NSF approved food prep sink with a separate, indirect drain pipe that empties into a floor sink with a minimum 1 in. air-gap between the end of the drain pipe and the flood rim of the floor sink that it drains into. 2. Provide drain pipes for the walk in units that empty into a floor sink with minimum 1 in. air-gaps. Do not use sump pumps. 3. Provide metal cove base at the floor/wall junctures on the inside and exposed outside portions of the walk-in units. 4. Provide an additional water line at the mop sink for chemical dispensers. 5. Provide a dedicated hand sink in the meat prep area. 6. Provide a cove base finish at all floor/wall junctures throughout the facility including the mop sink room and the restroom. 7. Provide waterproof material such as FRP on the walls behind, underneath and around all sinks and moisture areas in the meat prep area and around the mop sink. 8. Provide, smooth, durable, washable ceiling tiles above the meat prep area, walk-in unit room areas, mop sink area and restroom. 9. Provide self-closers for all back doors and the restroom door. 10. Provide mechanical ventilation to the outside for the restroom. No county legal action will result from this inspection.