Equipment inspection conducted with Site Superintendent, Mike. At the time of this inspection, this project was about 80% complete. Inspection report was emailed to Mike RS 1159 and RS1458 present at time of inspection Please address the following items prior to the final inspection: 1. Please secure three compartment sink drainage line with metal band or clasp, not zip tie 2. Please secure food prep sink drainage line. Provide 90^ angle to floor sink 3. Provide cove base in the front service area 4. Provide covered trash container in restroom 5. Provide self closure for restroom door 6. Angle air curtain to blow out of facility, not inside facility 7. Seal all cracks, crevices and holes, ie hood, cove base 8. replace damaged ceiling tiles 9. Cut frp at mopsink and seal to be flush to mopsink lip 10. Seal all unsealed wood, ie under counters and at hot water heater No separate water line for chemical dispenser at mopsink. Facility will be required to have either hand pumped/dispensed chemicals. If chemical dispensers are installed, facility will be required to install a separate water line other than the mopsink faucet Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. 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. No county legal action will result from the inspection.