Inspection Report

Equipment inspection conducted with operator. At the time of this inspection, this project was about 60% complete.
Inspection report emailed to Praveen and GC.

Please address the following prior to next inspection:

1. Provide a 75-gallon water heater to meet the minimum hot water demand of the facility (mechanical warewash machines require 75-gallon units minimum).
2. Ensure hot water (100-110ºF hand sinks) is provided within 45-seconds to all sinks and service sinks.
3. Provide prep sink for the meat department area and the main kitchen with indirect connections to the floor sinks (minimum 2-inch air gaps).
4. Provide hand washing sink for the front counter E&D area with metal splashguards as discussed (this will require a floor sink).
5. Relocate the hand washing sink adjacent to the rollup door to the 3-compartment sink area as discussed (you may place the prep sink in its place).
6. Provide a hot water heater stand.
7. Ensure T&P relief drain (copper) and water heater pan drain to floor sink with a 1-inch air gap minimum.
8. Provide an air curtain for rear entrance door and rollup door as discussed (ensure activated by door micro switch).
9. Rollup door must be repaired or replaced (smooth easy to clean surface).
10. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers.
11. Provide a 2-inch air gap for the mechanical warewash with the floor sink.
12. Provide uni-struts for all drain lines to ensure air gap integrity is kept with floor sinks (ice machine, jockey box, soda dispenser).
13. Seal hood vent using heat resistant silicone (silver).
14. Finish flashing sides of hood vent and walk-in units.
15. Provide self-closers for the doors into the kitchen and dry storage area from restroom hallway.
16. Continue to seal backsplash and sides of all sink fixtures.
17. Seal all gaps, cracks and penetrations (plumbing and electrical).
18. Ensure all floors are smooth easy to clean throughout the establishment.
19. Provide industrial grade epoxy for walk-in coolers as stated.
20. Provide an industrial grade epoxy for the restroom counters or replace with approved hard surface material (including underside of exposed wood).
21. Reroute the sump pump for walk-in coolers to restroom floor drain (run PEX to rigid drain line braced).
22. Provide metal cove base for cook line and walk-in coolers.
23. Finish installing vinyl cove base where missing.
24. Provide smooth easy to clean ceiling tiles above the front counter area (E&D area).
25. Brace all drain lines using uni-struts to ensure air gap integrity is kept with floor sinks (cooler drain lines, equipment, water heater, mechanical warewash).
26. Ensure all equipment drains to floor sink as discussed.
27. Provide door sweeps and weather stripping for all doors to exterior (no light shining through).
28. Ensure all walls are smooth easy to clean (restrooms, kitchen area, meat, storage).
29. Repair the leak on three compartment drain (kitchen).
30. Ensure to receive green tag for hood vent system from local municipality.

Of Note:
Operator stated that the current refrigeration units with drains are going to be reconfigured to have evaporation pans in lieu of drains. There are no floor sinks in the vicinity of these units. Rigid waste drain lines must be indirectly connected to the sewer through a floor sink. Evaporation pans must be able to eliminate all condensate drainage without spillage, or floor sinks will need to be installed.

Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 506-6824 for a inspection at 80%-90% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.

No County legal action will result from this inspection.