Construction Inspection. Walked with Teresa and Eddie. Project about 95% complete. Establishment is approved to stock and train, but not to serve the public or host events. Do not prep produce until 2-compartment prep sink is completely installed (no fresh produce observed on site). Correct the following items prior to Final Approval: 1) Provide an RPZ at the water connection point of the glass rinsers of the draft beer station. Ensure backflow is accessible for testing and has a drain line from the vent run to a floor sink with a 1” air gap. 2) Certify all testable backflow devices and provide reports. 3) Finish installing all sinks and equipment not yet installed. Observed several water lines (stub-outs) with no equipment connected. 4) Switch water lines on rightmost sink in women’s restroom so that hot is on the left, cold on the right. 5) Provide a support to sprayer at 3-compartment sink, and tighten hook to hold sprayer when not in use. 6) All drainpipes from work sinks, ice bins, ice machines, soda guns’ holders, drip trays, dish washer, 3-comp sink, prep sink, dump sinks, etc. must be rigid and indirectly discharge to the nearest floor sink with minimum 1” air gap from the finished grade. 7) Hand sinks must have soap and paper towels. Most sinks had soap and paper towel, but some were missing one or both. 8) Ensure all refrigeration is turned on, including all small refrigeration, and holds at 41*F or less for Final. 9) Provide a washable ceiling in liquor storage rooms. 10) Caulk and seal all gaps, cracks and penetrations that has the thickness of a business card. Namely under counters. 11) Foam all soda/beer chases. Trim foam flat once dry and cover with caulk or silicone. 12) Exterior doors must have door sweep and weather stripping. 13) Replace all missing or burnt-out lights (walk-ins, hoods). 14) Obtain all city finals approvals and backflow reports. 15) Ensure dish machines are functional during inspection and provided with all chemicals. Chlorine must reach 50-100ppm in low temp machines. High temp machines must reach 160*F at final rinse. Provide appropriate test strips or temperature measuring devices. No County legal action will result from this inspection. Report emailed.