OC re-inspection for a Class 3 E&D 0-9 permit was conducted with owner Jiho K. by appointment. The establishment is still approved to operate. Please address the following items prior to the routine inspection: 1) Provide 1" minimum air gap over the floor sink for the ice machine located in the back kitchen area. 2) Provide ingredient list for the packaged food products that are portioned for retail sale and the ice bars. 3) Seal the walk-in cooler penetrations with foam sealant. Trim the foam sealant flush and provide a smooth layer of silicone. The facility is making ice cream bars on-site and packaging them for retail sale. Currently the ingredients for the products involves milk. The owner was instructed to omit the dairy from the recipe. The owner was advised that all ice cream products made on-site must utilize dairy products that are re-pasteurized on-site or a pre-packaged milk base that is already pasteurized. Discussed time as a control for cooked rice. The facility is adding an espresso machine, ice well, and ice machine to the front service area. The following corrections will be addressed on a newly submitted remodel permit: 1) Install an ASSE 1013 reduced pressure backflow preventer upstream of the undercounter RO system. Ensure no copper or copper alloys are located downstream of the backflow. Certify and provide test reports. 2) Transition the flex drain for the espresso to rigid piping and provide a proper gravity slope. 3) Replace the laminate countertops with solid surface material. 4) Provide rubber cove base to the millwork/floor junctures of the espresso area. MCESD inspection report was delivered via email. No County legal action will result from this inspection.