Walk through of the community kitchen in advance of a possible utilization change. City board has asked to look into the possibilities to allow small food business operators to use the kitchen for food production for off site sales. Please note that the following requirements apply: 1). Operators will need to obtain their own permits for on site production at the kitchen and if applicable (If producing TCS foods and selling yourself) retail license at point of sale. Applications for the permit are $315.00 after which the permit can be approved. After approval the operator will need to pay for the annual permit in advance. 2). The current permit in place will allow for one or two small business operators to utilize the kitchen but if the number grows beyond that a Commissary permit should be obtained. 3). Please note that when other operators are granted access to the facility and apply for a permit the facility will be evaluated on compliance with current code. In the section below these violations have been outlined. City will have to set rules concerning: a). Equipment damage. b). Equipment and facility problems reporting. c). On site food storage and designated locations. d). Provision of additional equipment. e). Restrictions of use. f). Provision of regulations surrounding county rules about Authorized access only into the kitchen. g). Some kind of tracking system will need to be established where operators sign in and out when using the kitchen. In addition of the items above there are some issues noted below of items not in compliance with County regulations, International Plumbing Code or general safety. These items are outstanding and will be enforced when additional permits are requested by operators that want to use the kitchen. 1). Please provide missing escutcheon plate for the gas line under the hood and where missing. 2). The light intensity in the walk-in will need to be increased. 10 foot candles of light will need to be provided throughout the unit. 3). There is some soil buildup on the ceiling in walk-in that will need to be removed. 4). There is some strange ice buildup on the floor in the freezer that will need to be removed. Please check gaskets and make sure that all penetrations through the cooler walls and ceiling are filled in. It looks like the buildup is happening during and after the defrost cycle? 5). The solenoid on the water supply to the garbage disposer will need to be moved upstream of the Atmospheric Vacuum Breaker (AVB). AVB valves are not designed and may not be under pressure for periods of more than 12 hours. 6). Floor sinks throughout should have drain grates, half or full in some places. 7). The floor sink under the hood should be cleaned out and outfitted with an expandable plug as it is not used. 8). All equipment and utensils not used will need to be removed from the kitchen. 9). Chemical dispenser at the three compartment sink and bottle rack etc., not used, will need to be removed. 10). Holes in the walls will need to be patched and painted, at new ansul system control box and where dispenser was at the three compartment sink. 11). provide stainless steel coved base under the hood. 4 inch high is sufficient. 12). The sneeze guard at the hot well service point will need to be re-installed. 13). Provide a 1 inch air gap for the drain line of the ice machine. 14). Sink in back room is not in compliance with current code and may only be used as a utility sink. 15). All storage racks used for food will need to be free of rust. 16). Please properly cap the washer box sewer connection. Watch for chemicals in the kitchen and adjacent areas. Chemicals paint and paint thinner need to be stored away from food and single service items. No County legal action will result for this inspection.