Plumbing Inspection - E&D Class 4 This inspection was conducted with the on site contractor. A PDF copy of this inspection report was emailed to Jose R. at the time of this inspection. Correct the following prior to final permit approval; 1. Handwashing sinks must be centrally located, visible, and directly accessible within 25-feet of all food/beverage preparation, food/beverage dispensing and ware washing and similar workstation areas. Provide an additional, dedicated hand sink with side splashes in the main cooking area. 2. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers. Do not use the mop sink faucet. Y- Valves and downstream shut-off devices are not permitted on mop sink faucets or chemical dispensers. 3. Provide a metal cove finish at the floor/wall junctures on the inside and exposed outside portions of the walk-in refrigerator. 4. Provide a cove base finish at all floor/wall junctures throughout the kitchen, front service area and restrooms. 5. If a mechanical dishwasher is installed, a minimum 75 gallon capacity water heater is required. Provide the 50-gallon capacity water heater as indicated on your submitted application to meet the minimum hot water demands of the fixtures in the facility if no mechanical dishwasher is installed. 6. Provide a certified, RPZ backflow prevention device for the water supply to the soda fountain carbonator. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. 7. Exposed, rough, unfinished wood is not an approved finish. Paint/seal wood under located under countertops and bars. Paint or seal any wood exposed from cabinet cutouts or conduit penetrations. No county legal action will result from this inspection.