NA means not available. See detailed inspection reports for additional information.
E&D, class 4 10+ Equipment inspection was conducted with the person in charge, Levit T. Construction is at 90% completion. The establishment can stock after the contractor seal all penetrations inside the walk-in units. Please address the following items prior to the final construction inspection: 1. Provide a reduced pressure zone (RPZ) assembly (ASSE 1013) at the water connection point of the soda carbonator. Conduits and fittings after the RPZ must be stainless steel or PEX. Do not use copper or brass alloys downstream from the RPZ. Provide a drain cup for the vent port of the RPZ. Drainpipe must be rigid and indirectly discharge to a floor sink with minimum 1” air gap from the finished floor. Certify the backflow preventer and provide report at the final construction inspection. 2. Provide a vented dual check valve (ASSE 1022) backflow preventer at the water connection point of the coffee/ tea brewer or hot water filler. 3. Lower the pot filler to near stock pot. 4. Ensure the largest stock pot must be able to submerge half of it inside the 3-comp sink. 5. Provide a recirculation pump at the water heater to ensure hot water must be at point of service within 45 seconds upon activation. 6. All sinks and fixtures must be installed and in proper working condition. Ensure there is no leak at faucet or drainpipes. 7. All equipment, small wares, tools, utensils, soap, paper towels, sanitizer, test strips, etc. must be at the site for the final construction. 8. Flash off the top of the walk-in cooler to the ceiling. 9. Seal all gaps, holes, conduits, light fixture, sprinkler’s head, camera penetrations inside the walk-in units. 10. Provide escutcheon plates around pipe penetrations in the facility. Please seal round the pipes first. 11. Caulk and seal all gaps, cracks, and penetrations throughout. This includes gaps at countertop and die wall, hood and hood panels, corner guards and wall, floor and cove base, or anywhere that has the thickness of a business card. 12. Exterior and restrooms’ doors must be self-closing or have self-closer. 13. Provide vent cover for all vents. 14. Provide cleanout cover for the cleanout. 15. Detail clean the facility before stocking and using the equipment. No County legal action will result from this inspection. Emailed the report to the owner and person in charge. Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.
