OC Inspection - Food Catering This inspection was conducted with the kitchen manager. A pdf copy of this inspection report was emailed to Dennis B. at the time of this inspection. No county legal action will result form this inspection. This facility is not currently in operation. This facility does not meet minimum requirements to qualify for a new permit. Remodel plans must be submitted to MCESD for items that are required to qualify for a new permit. The following items must be addressed prior to final permit approval; 1. A remodel application and plans must be submitted to MCESD for the main kitchen. 2. An additional Eating & Drinking application is required for the kitchen in the Sonoran Room. 3. Numerous live roaches were observed throughout the entire kitchen. Professional pest control must be conducted repeatedly until no live insects are present. 4. There is no three compartment sink installed for ware washing. An NSF approved 3 compartment sink with an indirect waste line that empties into a floor sink must be installed in the ware washing area. Waterproof material such as FRP must be installed on the walls behind, underneath and around this sink. Use FRP adhesive. Do not use nails or screws. 5. The three compartment sink used for food prep has leaking drain pipes and no stopper on the right compartment. Provide drain pipes that empty into a floor sink with a minimum 1 in. air-gap that have no leaks and provide a stopper for the right compartment. Also, the walls underneath this sink are severely deteriorated. Provide waterproof material such as FRP on the walls behind, around and underneath this sink. Use FRP adhesive. Do not use nails or screws. 6. A hand sink with hot and cold water must be installed in the ice machine/back cooking area. 7. A water filler hose is installed along the back cook line without backflow protection. A testable backflow device or a fixed faucet is required on the water supply in this area. Also, any hose real connected to a water supply line will also require a testable backflow prevention device. 8. Repair the severely damaged walls in the ice machine area to be smooth, non-absorbent and easily cleanable. 9. All new cooking equipment and spec sheets must be included in the plan submittal. 10. There is no backflow device installed on the submerged water inlet on the scupper well in the dishwasher area. A certified, RPZ backflow prevention device is required for the submerged water inlet or it must be completely removed. 11. The drain pipe for the dishwasher is leaking onto the floor and connected directly to the waste water system without a P-trap with wooden blocks as supports. This drain pipe must be repaired to have no leaks an it must have a P-trap between the catch basin and the waste system connection. Also, all wooden blocks must be removed from the floor in the ware washing room and all other areas of the kitchen where they are installed. All supports for plumbing must be smooth, non-absorbent and easily cleanable. 12. Cooking equipment currently extends out from beneath the exhaust hoods and the exhaust hoods are not currently functional. All exhaust hoods must be fully functional and all cooking equipment must be at least 6 in. behind the edges of the hoods. 13. There is an open sewer pipe behind the two compartment sink in the ware wash room that must be capped off and sealed. 14. The outside mop sink currently drains onto cement before running into a trough drain. The mop sink must have an indirect drain line to the trough drain with a minimum 1 in. air-gap. 15. A dedicated water line must be installed for the chemical dispenser in the mop sink area or it must be removed. Y-connectors are not permitted 16. Hose bib vacuum breakers are required for all hose bibs and faucets in the mop sink area. 17. A certified, drinking water safe RPZ backflow prevention device will be required for all water lines that feed soda carbonators, including the