Chateau Luxe

Predefined Comment: No County legal action will result from this inspection.Facilities Inspection

No County legal action will result from this inspection.Facility inspection conducted.

No County legal action will result from this inspection.

Discussed keeping curtain closed in the window next to the glass front upright cold holding unit. Discussed food grade and metal alloys used for barware.Predefined Comment: No County legal action will result from this inspection.

This establishment is not participating in the award program at this time and had _0__ Priority, __0_ Priority Foundation violations on this inspection. No County legal action will result from this inspection. Emailed report and confirmed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: CHARLIE KENYON

OK to Permit. Eating and drinking permit, class 2, seating 10+Oc inspection conducted with BrandonInspection rights and inspection report emailed to BrandonFacility installed only 2 ice bins and not 3 as on the plans. No cooking or hot hold equipment equipment was installed. Any additional equipment installed will require a remodel inspection. Kitchen is to be utilized as a service kitchen with a barAddress the following items prior to the next inspection:1. Provide separate water line for the chemical dispenser at the laundry room mopsink2. Remove excess soft flex drainage hose that is looped in the back of the bar dishwasher3. Provide test report for the soda system ASSE 1013 reduced pressure zone backflow preventer 4. Seal the soda chutes, area to be a washable surface5. Seal the floor under the soda rack in the cabinet6. Provide washable ceiling tile above the laundry room and main kitchen hot water heatersThis establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, 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. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. 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. 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. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.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. Discussed inspection upon request fee with owner for more than 1 re-inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.

Equipment inspection conducted with Site Superintendent, Brandon. At the time of this inspection, this project was about 50% complete. Inspection rights and inspection report was emailed to BrandonAddress the following items:1. Provide which hot water heater is servicing each areas. Facility has a 40 gallon hot water at mopsink in laundry area. Two Navien tankless hot water heaters in the kitchen. Facility went from tank to tankless hot water heaters in support kitchen. Two tankless hot water heaters installed. Discussed that remodel permits are required when going from tank to tankless hot water heaters. This remodel permit will also include the installation of the tankless hot water heaters. Water calculations required to determine hot water demand to all faucets including satellite bars, restrooms, kitchen, mopsinks. Facility required to have 100^F for tempered handwash stations and 110^F at all other sinks within 45 seconds2. Seal board behind the tankless hot water heaters. 3. Repair toggle switch on the pre-rinse sprayer at the dishwasher area. Toggle switch at on position and toggle switch handle missing.4. Provide easy cleanable, durable, non-absorbent and smooth surfaces in the bar area. Fabric panels installed prior to bar area does not meet requirement to be in the bar area5. Provide bar top and all exposed surfaces are to be easy cleanable, durable, non-absorbent and smooth. Painted surfaces must be semi-gloss or higher6. Provide ASSE 1013 reduced pressure zone backflow preventer for the soda system. Test certification required at time of final inspection7. Provide ASSE 1055A backflow preventers with air gap for the chemical dispensers throughout the facility. Replace out the current 1055 B installed that is not an approved backflow preventer in Maricopa County8. Provide designated water line for the Chemical dispenser in the mopsink area. Currently chemical dispenser connected to a y-connector downstream of the mopsink atmospheric vacuum breaker. No shut off valves are allowed downstream of atmospheric vacuum breakers. Shut off valves in the chemical dispenser and the y-connector.9. Ensure bar area (front and back) has cove base. Provide cove base at the laundry room mopsink 10. Seal all cracks, crevices and holes throughout facility11. Provide door stop for the kitchen area as door inhibits access to handwash station12. Provide indirect drainage lines to be hard piped with 1 inch air gap to the top of the floor sink flood lip13. Seal all sinks, tables and equipment that will not be moved to clean to the walls14. Provide washable ceiling tiles over the mopsink in the laundry room and in the back closet15. All cold hold equipment to hold 41^F or below including walk in coolers as part of the storage areas for the kitchen.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 for a final inspection at 100% 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. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.

Onsite construction inspection conducted with Brandon.Inspection report emailed to Brandon.RS 1380 present at time of inspectionDiscussed options of black frp and paint behind the bar. Black is only allowed behind the bar and lighting must be increased to provide minimum 50-foot candles where safety is a factor, such as cutting limes and lemons. Minimum 20-foot candles for hand washing, ware washing, equipment, and utensil storage areas. This includes inside equipment such as reach-in and under counter refrigeration units.Facility has a black circumference bar where the backing is to be black. Surface must be easy cleanable, durable, non-absorbent and smooth. Semi=gloss paint or frp can be utilized. All cracks, crevices and penetrations are to be smooth and sealed. Appropriate lighting required to get the proper light intensity as listed above. No County legal action will result from this inspection