Equipment inspection conducted with site superintendent. At the time of this inspection, this project was about 85% complete. OK to stock and train. Inspection report emailed to Mark M. Repair the following prior to final inspection: 1. Provide a reduced pressure principle backflow device (ASSE standard 1013) for any hot and cold-water lines feeding all blender rinser at the dump/rinse sinks. 2. Certify all backflow preventers and provide a copy of the backflow preventer test certification. 3. Continue to provide uni-strut for the drain lines and secure all uni-struts to the floor as discussed (ice machine). 4. Ensure hot water is provided to hand sinks between 100°F -110°F. 5. Ensure all air curtains are door activated by micro-switch. 6. Ensure all equipment is on holding temperatures. 7. Seal all penetrations above the walk-in cooler and at the mop sink area. Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 506-6824 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.