Indigo

No County legal action will result from this inspection.

No County legal action will result from this inspection.

No County legal action will result from this inspection.

No County legal action will result from this inspection.No violations noted at time of inspection.

No County legal action will result from this inspection.No violations noted at time of inspection.

No County legal action will result from this inspection.

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailedOn 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, 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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Signer: Bhavani

Final Construction inspection conducted with Madhu. Construction completed and approved.Inspection report emailed to Praveen.All remaining items will be addressed on minor remodel.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.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. 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, 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.

Construction inspection conducted with operator. At the time of this inspection, this project was about 70% 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.

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.

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 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. No County legal action will result from this inspection.

*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 11/16/23. This 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. ***