New owner inspection walk through for the deli, eating and drinking permit with the store director. The following items were identified for correction: 1). Please extend the stainless wall covering behind the chicken oven after cleaning the stained and greasy FRP. The oven is venting at the back and very tight with the wall. 2). Install coved base where missing and re-install where missing. 3). The chemical dispensers over the three compartment sink do not have an air gap in the backflow housing. Please provide. 4). Deli washes produce. Provide an indirectly plumbed NSF approved food prep sink with hot and cold water. 5). Location cooks food on a griddle, cooking of grease laden foods requires a hood. This location should have a hood over the cooking equipment to capture grease and heat. The store has smoke in the air throughout. 6). The fly traps are mounted over a open food handling area and should be moved. Both. 7). Flash off the gap between the cooler and the wall in the corner over the three compartment sink and in dry storage room 8). There is a wooden plank on the small table with griddle, remove or seal and make the shelve washable. 9). Seal the grease trap to the floor. 10). Provide thermometers in the reach in refrigerators to monitor ambient temperatures. 11). One of the reach in gaskets is broken, replace. 12). Repair and mount the condensate drain line in the front deli case. 13). Note that a sneeze guard is required for the juice dispensing location. There is one for the Covid but this one will need to be made permanent. If the second sneeze guard is removed then install a return between the POS and juice station. 14). Re-pair the wall and re-install the corner guard on the pony wall next to the trash can. 15). Provide a a test report for the soda fountain backflow valve that is less then one year old or have the valve re-tested. 16). Repair the caved in floors in the soda station cabinet. 17). Provide a dual check valve that meets plumbing standard ASSE 1022 on the water line for the coffee brewer. 18). In the storage room, raise all the bottom shelving 6 inches of the floor. Some shelves have a floor panel and should be replaced with shelving units that store food items 6 " off the floor or higher. 19). Re-mount or remove light in the cooler at the entrance door. 20). Fill in all the cam holes in the walk-in. 21). Paint and seal all untreated plywood panels in the walk-in cooler. Outdoor cooking approved. This store is operating a deli without a hood and cooks food items in an oven and on a griddle. the deli washes produce and does not have a food prep sink. Hood and prep sink should be installed. This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, via on-line at ESD.MARICOPA.GOV, US Mail, or phone at 602-506-6824 Option 2. Payment can always be made in person at any regional office. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes. Permit issued Eating and Drinking Class IV 0-9 Seating. Correct the items listed within 90 days or sooner provided supply chain issues are resolved. No County legal action will result from this inspection. E-mailed to corporate and store manager. Inspection rights included.