OC inspection conducted with operators (old and new). Operator acknowledged receiving information on inspection rights. Permit not approved. Inspection report emailed to Rajkiran K. S. Please correct the following items prior to re-inspection: 1. Run dedicated waterline from the RPZ backflow preventer to the soda fountain machine. Soda fountain machine needs to be isolated from all other water lines. 2. Have the RPZ backflow preventer tested by certified backflow specialist, and provide the backflow test report. 3. Provide a faucet that reaches all 3-compartments of the warewash sink. 4. Repair the cold-water handle for the hand sink at the front counter (cold water does not turn on). 5. Reattach the drain line for the hand sink located adjacent to the 3-compartment sink. 6. Adjust the hot water heater so that it sustains hot water to all sink fixtures within 45-seconds. 7. Repair the atmospheric vacuum breaker of the mop sink (currently has metal cap over the device). 8. Seal all the plumbing and electrical penetrations as discussed (area of ice machine, 3-comaprtment sink, and soda fountain machine). 9. Remove the wood from under the dipper well and secure the dipper well to ice cream display case. 10. Provide a HUB drain (funnel) for the drain of the dipper well. Dipper well needs to be indirectly connected to the sewer drain (1-inch air gap minimum). 11. Provide certified pest control for the establishment and provide the invoice. 12. Brace all drain lines with uni-struts so that they maintain 1-inch air gap with the floor sink. 13. Reseal the backsplash and sides of all sink fixtures (brace the 3-comp sink back on the wall). 14. Repair and seal all the holes in the warewash room as discussed. 15. Replace filters or remove the water filter adjacent to the mop sink. 16. Provide metal splashguards for both hand sinks (front counter only has right side one). 17. Clean the vent that is dust laden in the retail area. 18. Seal all the gaps and cracks throughout the back storage and warewash area as discussed. 19. Reorganize the back-storage room to eliminate harborage areas for pest. 20. Provide a copy of the certified food manager certification. 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. Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections. No county legal action will result from the inspection.