Harumi Sushi & Sake
C°101 N 1st Ave, Phoenix 85003
Food Establishment - Eating & Drinking · Permit FD-23-03773
Japanese — sushi, purple rice rollsWebsite
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history18 on record
2026
Apr 28, 2026Routine2 priority1 coreC°
Predefined Comment: No County legal action will result from this inspection.Discussed importance of temperature checks and monitoring cold holding equipment.
Inspector's notes
Observed raw beef stored above produce in walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.
Inspector's notes
Observed raw salmon, roe, and tuna measuring at 50-55F in prep cooler on left side of kitchen. PIC reported cooler was accidentally unplugged. PIC reported items cut and placed in cooler within an hour. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Prep cooler temperature measured 36F after being plugged in. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Observed handwash sink in middle of kitchen continue to flow when handles are in off position. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
2025
Sep 3, 2025Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.
Aug 6, 2025Routine1 priority1 foundation1 coreB°
No County legal action will result from this inspection.
Inspector's notes
Observed sushi meat items (salmon, tuna, scallops) measured 55-58'F in reach-in compartment of tabletop prep cooler located in top corner of prep line. Sushi chef stated food items were prepped at 12PM and cooled in unit to be stocked at 3pm at the end of establishment's 4-hr time-controlled policy (11pm-3pm for lunch rush) for tabletop prep cooler. Prepped items were moved to walk-in unit to be rapidly cooled to 41'F. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Ambient temperature of unit measured 42.8'F. Establishment uses time as control for tabletop prep cooler compartment in question. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Inspector's notes
Observed ambient temperature of tabletop prep cooler located in top corner of prep line; measured 42.8'F. Unit was emptied of TCS food items at time of inspection. Coldholding equipment shall be maintained in good repair and adjustment to support proper coldholding temperatures of 41'F and below. Fix unit prior to re-inspection on 08/18/25. Corrective Action: Correct prior to re-inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Inspector's notes
Observed red sanitizer bucket at 0ppm quat. No active warewashing at 3-compartment sink observed at time of inspection. Establishment observed equipped with chemical warewashing machine dispensing chlorine solution of 50ppm. PIC stated rinsing is done at 3-compartment sink and food contact surfaces are washed through chlorine warewashing machine. Establishment has chlorine sanitizer and chef demonstrated manual addition of chlorine to make sanitizer solution at time of inspection. Discussed with PIC to have sanitizer solutions tested using test strips after addition of chlorine to ensure concentration is 50-100ppm. PIC put a work order in to have quat dispenser serviced at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Apr 17, 2025Routine1 priority1 coreall corrected on siteB°
No County legal action will result from this inspection.Note: Discussed proper handwashing sink operation and maintenance.
Inspector's notes
Observed multiple raw sushi protein items (salmon, tuna, scallops) measured 44-47'F in sushi cooling box unit located next to prep cooler located in the corner. Ambient temperature of unit measured at 44.4'F. Sushi chef stated all items were stocked about an hour prior and have been out of temperature for less than 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Observed multiple instances of scooping equipment stored with handle in contact with food. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. PIC instructed cook to move knives to washing area to be washed and sanitized. 4TH CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
Jan 21, 2025Re-InspectioncleanA°
No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Re-inspection conducted on-site on 01/21/2025.
Jan 7, 2025Routine1 priority1 foundation1 coreB°
No County legal action will result from this inspection.Note: Discussed proper datemarking requirements.
Inspector's notes
Observed multiple raw sushi fish items (salmon, tuna) measured 44-47'F in sushi cooling box unit located closest to cookline. Ambient temperature of unit measured at 44.7'F. Sushi chef stated all items were stocked at 12pm and have been out of temperature for less than 4 hours. Observed sour cream and cooked eel measured 44'F in tabletop prep cooler unit closest to rice station, items observed stocked above fill line. PIC stated food items were stocked about an hour prior. Observed cut cabbage, cooked fish cake, cut lettuce, cooked crab stick and cooked octopus salad, measured 46-48'F in tabletop prep cooler unit located in hot food station area. PIC stated food items were stocked at 12pm and have been out of temperature for less than 4 hours. Ambient temperature of unit measured at 47.1'F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC to prevent storing items above fill line to ensure proper cold holding temperatures of 41'F or below are maintained. Establishment observed equipped with more than adequate coldholding capacities. PIC agreed to not use the two faulty units until it has been fixed. Both units were emptied of TCS food items at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Observed cooked garlic and cut lettuce stored atop food prep table at ambient air temperature in hot food station area. PIC stated food items are on time as control. Cook stated food items were put on time as control about an hour prior. PIC instructed cook to proper time stamp food items at time of inspection. Observed no time as control policy at time of inspection. Provide updated time as control policy prior to re-inspection scheduled on 01/16/2025. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Correct prior to re-inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
Inspector's notes
Observed in-use knives stored in between equipments and in between equipment and wall, in hot food station area. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. PIC instructed cook to move knives to washing area to be washed and sanitized. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage
2024
Sep 10, 2024Routine2 priority1 coreC°
No County legal action will result from this inspection.
Inspector's notes
In the walk in cooler, observed raw shelled eggs being stored over ready to eat foods such as crabsticks. Also, in a standing cooler, observed raw fish and raw shrimp being stored over other ready to eat foods such as peppers and edamame. No contamination was observed at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.
Inspector's notes
Observed sushi rice being held outside a hot holding unit having an internal temperature of 120*F. Establishment uses Time as a Public Health Control (TPHC)and had that batch time stamped past 4 hours at the time of inspection. PIC voluntarily disposed of the rice at the time of inspection. Discussed the importance of following TPHC procedures to ensure food safety.
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PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
Inspector's notes
Observed ice scoops in the bar area having their handles in contact with the ice used for customer drinks. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.
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Repeat Violation 3-304.12 - Core: In-Use Utensils, Between-Use Storage
Apr 29, 2024Routine2 foundation1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report delivered via email.OF NOTE: Discussed time as control and faucets maintained in good repair.---On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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, orContact 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Elsie Garcia
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed cups with no handle used as scooping equipment in sugar bin. Observed handle of scooping equipment in contact with food in panko bin. PIC had employee remove cup from sugar bin at time of inspection. PIC moved scooping equipment in panko bin to an upright position to ensure it is not in contact with food. Ensure scooping equipment for food have handles and handles be not in contact with food to prevent contamination from the hands. Correct By: Corrected At Time Of Inspection
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --- Observed hot water valve not dispensing at handwashing sink next to garnish refrigeration unit located in corner of kitchen and warewashing area. Only cold water valve observed to be working. Water measured at 72'F with both valves turned on. All other water fixtures at the establishment observed dispensing hot water. Handwashing sinks shall dispense water of at least 100'F through a combination faucet or a mixing valve. PIC was asked to put an out of order sign for handwashing sink in question. PIC agreed to not use handwashing unit in question until fixed. Establishment has adequate handwashing units to stay in operation. Correct By: Corrected At Time Of Inspection
Priority Foundation-7-102.11, Pf: Common Name-Working Containers --- Observed unlabeled working containers of sanitizer and degreaser in kitchen area. PIC had employee label bottles at time of inspection. All working containers must be labelled with common names of its contents for proper identification of chemicals. Correct By: Corrected At Time Of Inspection
Jan 3, 2024Routine1 foundationB°
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report delivered via email.OF NOTE: Consumer advisory only indicated on online menu. PIC was aware of absence of consumer advisory on paper menus and stated the new menus with consumer advisory have already been printed and is awaiting delivery for 01/05/24.---On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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, orContact 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Jessica Kim
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --- No handwashing cleanser available at handsink located at the bar. PIC restocked the bar with handwashing cleanser at time of inspection. Handwashing cleanser must be readily available at all times during operating hours. :
2023
Dec 4, 2023Reviewnot scoredclean
RP certificates provided. RP provided for rinsers (2 total) and for soda.Final Construction inspection conducted with site superintendent, Ed and Owner.Construction completed and approved. Inspection report was emailed to Jessica and Eddie.This 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.No county legal action will result from the inspection.
Nov 28, 2023Reviewnot scoredclean
Construction inspection conducted with site superintendent, Eddie and owner. Final was scheduled, but will need to be rescheduled once all items are completed.RP certificates provided. RP provided for rinsers (2 total) and for soda.At the time of this inspection, this project was about 95% complete. Inspection report was emailed to Eddie.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Prior to final:1. Provide hot water to all fixtures within 45 seconds. Water heater is currently not operating correctly. Water must be at least >110°F at all fixtures.2. Seal bar counter and wall juncture.3. Paint dry wall behind back bar with semi or high gloss paint.4. Provide drain cup for RP at soda. Plumb to floor sink with 1 inch air gap.5. Have soda bib system installed completely.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.
Nov 16, 2023Reviewnot scoredclean
Construction inspection conducted with site superintendent, Greg and owner. Final was scheduled, but will need to be rescheduled once all items are completed.At the time of this inspection, this project was about 90% complete. Inspection report was emailed to Greg.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Prior to final:1. Provide indirect connection for water fills in server station. Provide indirect connections to floor sink for all water fill stations, ice bins, dishwashers, and ice machines. Must be rigid and braced to maintain 1 inch air gap above finished floor.2. Carbonated beverage requires an ASSE 1013 reduced pressure zone assembly for upstream of carbonator.3. Provide an ASSE 1022 dual check valves for any water fed drink machines.4. Hand wash sink in server station next to bar needs to be locked so that it can not extend into basin of sink. 5. Provide additional lighting in bar recommended under counter strip or rope lighting. 6. Provide all escutcheon plates around plumbing penetrations.7. Seal top and bottom of metal walk-in base where gaps are observedPlease 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.
Nov 13, 2023Reviewnot scoredclean
Equipment inspection conducted with site superintendent, Greg.At the time of this inspection, this project was about 60% complete. Inspection report was emailed to Greg.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Prior to final:1. Reseal patch in concrete in front of ice machine.2. Provide indirect connections to floor sink for all water fill stations, ice bins, dishwashers, and ice machines. Must be rigid and braced to maintain 1 inch air gap above finished floor.3. Carbonated beverage requires an ASSE 1013 reduced pressure zone assembly for upstream of carbonator.4. Provide an ASSE 1022 dual check valves for any water fed drink machines.5. Hand wash sink in server station next to bar needs to be locked so that it can not extend into basin of sink.6. Seal all all fixtures in server stations at counter junctures.7. Provide indirect connection for water fills in server station.8. Ensure all refrigeration is holding at or below 41°9. Repair hand wash sink located by dishwasher so that hot and cold water is provided.10. Seal prep sinks and hand wash sink at wall juncture11. Seal around any floor drains that do not sit flush to floor surface.12. Seal gap around epoxy base and patch tile wall under handwashing sink by north side cook line.13. Seal counter and stainless juncture along customer counter.14. Paint underside of bar counter with semi or high gloss paint next line seal, underside of bar counter.15. Provide additional lighting in bar recommended under counter strip or rope lighting. 16. Provide all escutcheon plates around plumbing penetrations.17. Seal top and bottom of metal walk-in base where gaps are observedPlease 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.
Nov 1, 2023Reviewnot scoredclean
Final Scheduled. Once on site, Superintendent, Greg informed me that they are not ready. Rescheduled final. Report Email to Superintendent.No county legal action will result from this inspection.
Oct 30, 2023Reviewnot scoredclean
Equipment inspection conducted with site superintendent, Greg.At the time of this inspection, this project was about 60% complete. Inspection report was emailed to Greg.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Prior to final:1. Provide Hand wash sinks in all server stations as planned indicated and as approved. Plumbing has been installed, but hand wash sinks have been omitted since last inspection. Hand wash sinks are required in both server station.2. Provide indirect connections to floor sink for all water fill stations, ice bins, dishwashers, and ice machines. Must be rigid and braced to maintain 1 inch air gap above finished floor.3. If installing carbonated beverage provide an ASSE 1013 reduced pressure zone assembly for upstream of carbonator.4. Provide an ASSE 1022 dual check valves for any water fed drink machines.5. Provide RP for any future misting system.6. Ensure all equipment is on site for final.7. Thoroughly clean any used equipment prior to final.8. Ensure all refrigeration is holding at or below 41°9. Ensure hot water to all fixtures within 45 seconds.10. Seal three compartment sink and dish table at wall juncture11. Seal around any floor drains that do not sit flush to floor surface.12. Seal gap around epoxy base and patch tile wall under handwashing sink by north side cook line.13. Seal counter and stainless juncture along customer counter.14. Paint underside of bar counter with semi or high gloss paint next line seal, underside of bar counter, and wall junction15. Provide additional lighting in bar recommended under counter strip or rope lighting. 16. Provide all escutcheon plates around plumbing penetrations.17. Seal top and bottom of metal walk-in base where gaps are observedPlease 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.
Sep 27, 2023Reviewnot scoredclean
Plumbing inspection conducted with owners, Laura. Conducted inspected with RS #1317. At the time of this inspection, this project was about 40% complete. Inspection report was emailed to Laura.Prior to final:1. Provide an ASSE 1013 reduced zone assembly for carbonated beverage system.2. Provide an ASSE 1013 reduced zone pressure assembly misting system3. Provide an ASSE 1013 reduced pressure zone assembly for RO system. All plumbing downstream of backflow must be PEX or plastic.4. Provide ASSE 1022 dual check valve for all water fed drink machines (non-carbonated)5. Ensure air curtain is installed above accordion style windows. Air curtain must have microswitch to turn on when door is opened.6. Provide hand wash sink in kitchen area closest to walk-in.7. Seal walk-in as discussed.8. Thoroughly clean all used equipment prior to use.Discussed finishes throughout.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 or the inspection request line 602-506-6824 for an equipment/construction inspection between 50 - 75% completion of project or if an additional onsite walk-through is needed. No county legal action will result from the inspection.
Aug 18, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 8-18-23This email has been automatically sent and provided as a courtesy to notify you that your application and plans have been reviewed in accordance with code. You will receive a notification of “APPROVAL TO CONSTRUCT WITH CONDITIONS” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you. *** THIS IS NOT AN INSPECTION REPORT. ***
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →