Final construction inspection was conducted with the superintendent, Ryan T. and Sr. Executive chef, Jamie W. Construction had been completed in accordance to plans. Folding doors on the north side of the dinning area are screwed shut. A minor remodel permit will be created. Air Curtain: All air curtains must meet NSF Standard 37. Install an air curtain so that a layer of fast moving air is produced vertically downward and directed to blow outward. The flow of air must run parallel and within 1 inch, inside or outside, across the entire width of the opening. Minimum air velocities are a 3-inch column of air at 1600-feet per minute measured at 3-feet above the floor for service entrances, and an 8-inch column of air at 600-feet per minute at customer entrances. All air curtains shall be controlled by approved door-activated micro-switches. The establishment provided a monitoring log for the non-testable dual check valve backflow preventer on the coffee machines and the soda fountain station. Permit is approved. Please address the following items prior to the final walk-through: 1. Provide a faucet at the sprayer arm of the 3-comp sink. Faucets are required at all sinks with the exception of pre-rinse sink for dishwashers. Sprayers can be in addition to but not to replace the faucet. 2. Provide additional lighting at the service areas next to the fryers. Lighting intensity at food/ drink prep area must be at 50-foot candles. Currently, they are at 20 to 30-foot candles. 3. Provide tiles or stainless steel on the wall under the hood of the fryers. Flash-off the gap at wall and cabinet junctures. 4. Provide semi-gloss paint on the walls of drink/ food service areas. 5. Provide rigid drainpipe (PVC, APS or equal) for the drain lines from the coffee machines. A manifold can be built to feed the flex hoses into it. Anchor the pipe to the wall with metal brackets. Ensure 1” air gap is provided for the drainpipe. 6. Paint or provide trims around cut outs in the cabinets. 7. Provide missing screws on the threshold of the walk-in freezer. 8. Provide 3/8” radius cove base at the wall and floor junctures under the fryers’ hood. Please use tiles or metal material. 9. Fill missing grouts on floor, at floor sink and tiles gaps, and corners. 10. Fill gaps at tiles trim and walls. 11. Provide missing cleanout covers or larger ones to cover the whole hole. 12. Seal around all pipe penetrations. This includes overhead pipe and exterior pipe penetrations. 13. Detail clean construction debris under cabinets, floor sinks, equipment, etc. prior to stocking or using the equipment. Emailed the report to the chef and superintendent. No County legal action will result from this inspection. 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.