Pre-final walk through. Construction is about complete. At final inspection please make sure that: 1). You have hot water in the restroom. 2). The cleanouts at the grease trap and cut back and finished out with cleanout covers on the floor. 3). All equipment will need to be in place. Blenders, standing cooler, cook top etc. All equipment will need to be commercial. 4). Install a clean out cover on the clean out behind the ice machine. Before opening please meet the following requirements to avoid violations on future regulatory inspections: 1). Provide a or multiple buckets marked sanitizer for your sanitizer solution. 2). Provide test strips so you can assess the sanitizer concentration showing 50-100 PPM bleach or the required concentration of quaternary ammonia in the buckets and 3- compartment sink. 3). Provide wiping cloths for in the sanitizer solution. 4). Provide a thermometer to check the actual food temperature with alcohol swabs for cleaning of the thermometer. This can be a metal stem thermometer or a thermocouple. 5). Provide a thermometer in each refrigerator and freezer so you can monitor the ambient holding temperature in the unit. Make sure to place them so they are easily accessible and not in front of a cooling fan giving the wrong reading. 6). Please provide non-latex gloves for handling ready to eat foods and make sure they are not latex. 7). Please provide dish wash soap and a sanitizer like bleach for proper dishwashing. 8). Bring all food handlers cards and Certified manager card on site and keep on file for review. 9). Please make sure you have all three sink stoppers. 10). Provide hand soap and paper towels at every hand wash sink. 11). Provide a written employee health policy. 12). Provide a consumer advisory if applicable. Establishment is ok to stock and train. Operator is planning on opening the 22nd of October. Final inspection will take place October 20th at 10:30 AM No County legal action will result from this inspection. Printed on site.