OC inspection for a Class 3 10+ E&D permit was conducted with owner Nik F. and Plan Review supervisor without an appointment. The inspection was also conducted in conjunction with complaint CC-23-01335. The establishment was closed, but currently operational. The permit is not approved. Please address the following items prior to the OC re-inspection: 1) Observed the large stand-up reach-in refrigerator unit with multiple TCS food products, such as cheese, meats, and various dairy products measuring between 47-49' F. The ambient air temperature of the unit was measuring around 48-49' F. The owner discarded the TCS foods at time of inspection. Please repair the unit to ensure it measures at 41' F or below. 2) Replumb the prep sink drain to the floor sink and provide a 1" minimum air gap. The hub drain installed was causing too much splashing. 3) Provide an additional vent riser pipe to the right side of the three compartment sink drain. Provide a studor vent and provide a 1" minimum air gap between the riser and the compartment basin. 4) Observed the hot water at the mop sink fluctuating between hot and cold. Repair the mop sink to ensure water measuring 110' F minimum is provided to the faucet. 5) The air fryer units currently being utilized are for household use only. Please provide a commercial, NSF tabletop convection oven, as discussed. 6) Fill all wall holes throughout the facility with silicone. 7) Reseal the restroom sink fixtures to the walls with silicone. 8) Replace the rusted floor sink grates, as needed. 9) Cap and remove all unused plumbing equipment installed at the front service counter. 10) Caulk-in all plumbing penetrations and escutcheon plates with silicone. The facility currently does not have a ventilation hood installed. Per owner, the facility currently will be serving wings, fries, charcuterie boards, salads, etc. Observed an induction cook top. Advised the owner that soups and stocks can be cooked without the installation of a hood. No eggs or raw proteins can be cooked on this unit without a hood. The owner was also advised that hardboiled eggs must be cooked and produced at the facility, and air-cooled. Reviewed certified food manager training at time of inspection. Please contact the Department to schedule a follow-up inspection at 602.506.6824 once violations have been corrected. Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections. MCESD inspection report was delivered via email. No County legal action will result from this inspection.