Inspection Report

Second walk through of the project with management and superintendent. The following items were discussed for follow up:
1). Hand wash sink counters in restrooms will be sealed to the wall.
2). After cleaning stop wall tiles schluter will be sealed to the wall.
3). There is a light strip along the back wall, there is probably enough light in the stalls.
4). A separate water line will be provided in the mop sink cove for future chemical dispensers.
5). Provide escutcheon plates for all water and waste water lines, under dish gutter, drain of soda backflow, for the new water line wall penetration at mop sink, etc.
6). Clean out covers will be installed where missing.
7). Make sure to seal the tile floor. vinyl floor in walk-in transition.
8). The following tile work is pending:
a). Tile work in corner at entrance walk-in will be finished up.
b). Grout will be touched up where recessed missing, Floor sink under bar dish washer, around soda and beer chase lines in waitress station and bar. Multiple locations.
c). At cook line tile work will be brought up to the wall with cove base tile around the wood fired grill.
9). Mop sink will be flashed and caulked in at the floor and side junctures, were stainless stands open, silicone gaps.
10). Provide at least one and maybe more additional lights in the walk-in, 10 foot candles is required throughout at 3 feet off the floor,
11). Hood for wood fired grill will be flashed to the wall with some stainless.
12). All other hoods will need to be caulked at the back wall junctures and in between.
13). The following plumbing changes will be required:
a). All drain lines will require a 1 inch air gap.
b). Floors are required to be easily cleanable per National FDA Food Code- Meaning in food service drain lines need to be installed so that the floor is accessible for cleaning as much as possible at the bar and anywhere else. So:
i). Ice machine bin drain line need to be elbowed back to the wall, as high as possible, then over to the floor sink, properly braced, run forward to the floor sink at least 6 inches off the floor and then elbow down and 1 inch air gap, follow gravity flow.
ii). At final all sinks will be filled half way and then released. If there is over splash for the floor sink the drain line needs to be re-plumbed.
iii). All drain lines will need an elbow down. Including hub drains, water heater drain pan, condensate etc.
iv). Drains under the dish washer will require an air gap, No matter what , remove the uni-strut and lead drain lines along the walls.
14). Air curtains will be required over the sectional bar door. Fly fans will need to be micro switch activated as soon as the door opens.
15). Soda drop in well will need to be siliconed at the joints, not sure if the stainless can be bend back so the gap is smaller.
16). Corners throughout the kitchen and waitress station will receive corner guards covering all gaps.
17). Fly fan at the back door will be moved to the outside.
18). Door frame will be caulked in at the back door.
19). Back door will be insect tight, with door sweep and weather stripping if needed.
20). At final please provide all backflow tests.
21). A backflow valve is required for the mister system when installed.
22). All sectional bar equipment will need to be sealed in between after mounting.
23). Ceiling tiles in the restrooms are required to be washable, provide a washable ceiling in the restrooms.
24). Finish up walk-in condensate drain lines.
25). Finish wall around the condensate hub drains.
26). If a hub drain is used then install a trap seal in the pipe.

Construction is at 80% completion.
Please call for a pre-final walk through.
No County legal action will result from this inspection.
E-mailed report.



Award: Not Participating,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0