Inspection Report

Final construction inspection. Construction complete and approved.

This establishment/operation has been evaluated and qualifies for the issuance of the permit. To complete the permitting process, meaning issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Note that fees paid up to this inspection approval did not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Checks and money orders are also accepted via US Mail. If you select payment via US Mail. For further instructions on mail in payments please refer to the printed invoice.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. No operating permit is valid, until the permit fee is received by the Department. It is also the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.


Store will be approved without ceiling with supervisory approval. Pipe overhead is a vent stack. No rood drains run over head. Limited food service allowed in the front food service area, Waffle iron, gelato case, espresso machine and coffee brewer. If the food service is expanded you will be required to install a washable ceiling in the food service area.

Please look at the requirements below and make sure you are ready for operation.
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). Provide hand soap and paper towels at every hand wash sink.


All other items were in order.
E-mail has been set for electronic billing.
No County legal action will result from this inspection.
Printed on site.