Equipment inspection conducted with owner Paul. At the time of this inspection, this project was about 85% complete. Inspection report and inspection rights were emailed to Paul. Address/correct the following items prior to final inspection: 1) Provide two Navien NPE 210S2 tankless water heaters. 2) Replace the ASSE 1015 double check valve backflow device for an ASSE 1013 RPZ backflow device for the pitcher rinsers. Test and certify the RPZ backflow device and provide the report. 3) Ensure all cold holding equipment is turned on and is holding at an ambient air temperature of 41’F or below. 4) Ensure all hand sinks provide a minimum hot water temperature of 100-110’F, and all other sinks must have a minimum temperature of 110’F. 5) Ensure the hood ventilation is on and properly working. 6) Ensure lights under the hood turn on and provide adequate lighting. 7) After removing the spray nozzle from the 3-compartment sink, ensure that the faucet reaches all 3 basins. 8) Provide a micro switch for the air curtain at the back door. 9) Label each basin at the 3-compartment sink (wash, rinse, sanitize) as discussed. 10) Provide high temperature silver colored silicone in between the cracks/spaces of the hood. 11) Seal the raw wood behind the bar as discussed. 12) Finish installing the ceiling in the main kitchen. 13) Finish installing the vinyl cove base in the kitchen near the back door. 14) Provide a door sweep below the back door. 15) Finish sealing the floor of the walk-in. Seal in any expanded joints or cracks in the concrete flooring. 16) Finish flashing the sides of the walk-in cooler, and the space between the cooler and the ceiling. 17) Provide a 3/8” siliconized grout between the wall and floor juncture of both restrooms. 18) Fill in any voids or crevices surrounding the floor sinks. Ensure there is a smooth and easily cleanable transition between the floor and surrounding floor sink. 19) Provide a bead of silicone behind all the sink fixtures. 20) Seal in any gaps, cracks of penetrations larger than a business card throughout the establishment. Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 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.