New owner inspection walk through. This establishment is not open at this time. The following items will need to be addressed before the follow up inspection: 1). Repair the cold water knob on the hand wash sink at the bar. 2). Repair the hot water valve on the food prep sink. 3). Cap the side outlet on the three compartment sink. 4). Provide sufficient lighting in the storage room, 20 foot candles is required at the ice machine, 10 throughout the storage room. 5). Provide a trash can with a lid in the restroom. 6). In the bar install a splash guard between the ice bin and the hand sink. 7). Clean the aerator on the hand wash sink at the bar so water flows faster. 8). Repair food prep table in the kitchen. 9). Lead AC conde sate to the stand pipe next to the ice machine. 10). Clean out ice bin before you use it. 11). Provide thermometers in the prep tables and freezers that do not show the temperature to register ambient temperatures. 12). Move all equipment under the hood and make sure you have a 6" overlap. 13). Clean the floor in the kitchen, remove all debris and loose paint. Before opening please meet the following requirements to avoid violations on future regulatory inspections: 1). Provide a or multiple buckets marked sanitizer for your sanitizer solution. 2). Provide test strips so you can assess the sanitizer concentration showing 50-100 PPM bleach or the required concentration of quaternary ammonia in the buckets and 3- compartment sink. 3). Provide wiping cloths for in the sanitizer solution. 4). Provide a thermometer to check the actual food temperature with alcohol swabs for cleaning of the thermometer. This can be a metal stem thermometer or a thermocouple. 5). Provide a thermometer in each refrigerator and freezer so you can monitor the ambient holding temperature in the unit. Make sure to place them so they are easily accessible and not in front of a cooling fan giving the wrong reading. 6). Please provide non-latex gloves for handling ready to eat foods and make sure they are not latex. 7). Please provide dish wash soap and a sanitizer like bleach for proper dishwashing. 8). Bring all food handlers cards and Certified manager card on site and keep on file for review. 9). Please make sure you have all three sink stoppers. 10). Provide hand soap and paper towels at every hand wash sink. 11). Provide a written employee health policy. 12). Provide a consumer advisory if applicable. If you want to pursue outdoor cooking you will need to file for a minor review. If you want to use the restroom at the bar for the public you will need to provide a washable ceiling in that restroom. Permit not approved at this time. Bring all equipment into the store and provide hot wand cold water at all sinks. Prep table need to be operational. Gaskets need to seal and doors need to close so it can operate properly. Owner will call to schedule re-inspection. No County legal action will result from this inspection.