Cubanitas Kitchen

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

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

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

Predefined Comment: 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.Reviewed storage of in-use utensils

No County legal action will result from this inspection.

Advisory conducted with operator Uriel to discuss permitting. Showed operator data base workflow and explained fees paid were for the construction part of the application process. Operator understood and stated he saw an email, but thought it was for the actual permit. Operator agrees to pay the permit. While onsite updated address to restaurants due to ownership address change and provided new business contact phone number. Of Note: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 this inspection.

Final Construction inspection conducted with operator and GC Construction completed and approved.Inspection report emailed to operator. Please correct the following prior to routine inspection:Walk-in freezer had ice starting to build-up on suction line and condenser. Have the unit serviced to ensure it does not freeze up.Of Note:Establishment kitchen must remain sealed off from the lobby. The bar will be considered an outdoor bar and operate as one. All equipment will have closing lids or self-closers for condiments. All food prep will occur in the kitchen. Soda dispenser is now self service due to no hand sink being installed. 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.

Equipment inspection conducted with GC Oscar and Mark. At the time of this inspection, this project was about 90% complete. OK to stock and train.Inspection report emailed to operator.Please address the following prior to next inspection:1. Certify all testable backflow preventers and provide copies of the backflow preventer test certifications.2. Raise the ice machine 2-inches so air gap integrity can be met with above ground floor sink.3. Brace all drain lines using uni-strut or equivalent means to ensure drain lines maintain air gap integrity with the floor sink (ice machine, and drains in bar area as discussed).4. Ensure rigid drain line is provided for ice machine (no PEX tubing).5. Replace PEX drain lines with rigid drains for the dump sink and hand sink (label sinks)6. Continue to seal all holes, gaps, and penetrations (walk-in, by prep sink, at bar area). 7. Seal the box for the above ground floor sink (ensure it is smooth and easy to clean – GC stated he will place FRP and seal).8. Raise the soda syrup lines so they are not on the floor. 9. Provide lid for ice machine (do not use wood as discussed).10. Ensure floors are smooth and easy to clean (GC stated he will sand rough areas and provide a clear coat epoxy).11. Ensure all equipment is on and holding proper temperatures. 12. Provide final clean.Of Note:Establishment kitchen will be sealed off from the lobby. The bar will be considered an outdoor bar and operate as one. All equipment will have closing lids or self-closers for condiments. All food prep will occur in the kitchen.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. 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.

Equipment inspection conducted with GC Oscar and Mark. At the time of this inspection, this project was about 75% complete.Inspection report emailed to operator.Please address the following prior to next inspection:1. Connect the ASSE 1013 RPZ upstream of soda carbonator and install enclosed soda fountain dispenser with above enclosed ice machine (see note).2. Certify all testable backflow preventers and provide copies of the backflow preventer test certifications.3. Ensure hot water is provided within 45-seconds to all sinks and service sinks.4. Ensure hot water is provided to all hand sinks measured between 100°F -110°F.5. Remove the 3-compartment sink from bar area (you may replace it with mechanical dishwasher). 6. Provide a dump sink for bar area and keep the hand sink at bar area (may need metal splash guards if equipment or utensils stored within 24-inches).7. Brace all drain lines using uni-strut or equivalent means to ensure drain lines maintain air gap integrity with the floor sink (replace wooden block).8. Ensure rigid drain lines are provided for all drip tray systems, relief drain lines, and other pieces of equipment used for food items or utensil items (no PEX tubing).9. Continue to seal all holes, gaps, and penetrations (electrical and plumbing). 10. Provide metal cove base for the interior of the walk-in cooler.11. Provide an additional reach-in refrigerator for food storage (3 units in the kitchen are beverage coolers for prepackaged foods).12. Seal the box for the above ground floor sink (ensure it is smooth and easy to clean).13. Provide self-closers for both restroom doors.14. Ensure bar countertop is smooth and easy to clean (no rough patches).15. Provide gaskets for doorway into the kitchen.16. Provide final clean.Of Note:Establishment kitchen will be sealed off from the lobby. The bar will be considered an outdoor bar and operate as one. All equipment will have closing lids or self-closers for condiments. All food prep will occur in the kitchen.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. 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.

Plumbing inspection conducted with GC Oscar. At the time of this inspection, this project was about 40% complete.Inspection report emailed to operator.Please address the following prior to next inspection:1. Provide air curtain for all outer openings. Air curtains must be door/window-activated through micro-switch for rear exit and sliding windows at bar area.2. Connect the ASSE 1013 RPZ upstream of soda carbonator.3. Provide ASSE 1022 upstream of all non-carbonated beverage systems.4. Certify all testable backflow preventers and provide copies of the backflow preventer test certifications.5. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers.6. Provide hand washing sink with metal splashguards adjacent to ice machine.7. Ensure hot water is provided within 45-seconds to all sinks and service sinks.8. Ensure hot water is provided to all hand sinks measured between 100°F -110°F.9. Brace all drain lines using uni-strut or equivalent means to ensure drain lines maintain air gap integrity with the floor sink (replace wooden block).10. Ensure rigid drain lines are provided for all drip tray systems, relief drain lines, and other pieces of equipment used for food items or utensil items (no PEX tubing).11. Provide escutcheon plates and cleanout covers where needed.12. Provide a sneeze guard with side panels for protection of all exposed food along the customer serving counters, buffet lines.13. Paint or seal any wood exposed from cabinet cut-outs or conduit penetrations.14. Seal all holes, voids, gaps (West entrance doorway, , cracks, and penetrations (electrical and plumbing). 15. Paint the exposed wood under counters with several more coats of semi-gloss paint.16. Seal all backsplashes and sides of sink fixtures.17. Repair the dry wall in the janitor’s closet and hallway of walk-in.18. Provide vinyl cove base in the janitor’s closet, bar area, and hallway where missing.19. Provide metal cove base for the exterior of the walk-in cooler.20. Provide an additional reach-in refrigerator for food storage (3 units in the kitchen are beverage coolers for prepackaged foods).21. Finish installing the prep sink ensure it maintains air gap with the floor sink.22. Provide a box for the above ground floor sink (ensure it is smooth and easy to clean).23. Provide restroom partitions as discussed.24. Provide self-closers for both restroom doors.25. Ensure bar countertop is smooth and easy to clean (no rough patches).26. Ensure enclosed window (previously the cook line) is sealed and finished from the exterior.Please continue with construction according to plans, stipulation letter, and inspections.Please call (602) 506-6824 for an equipment/construction inspection between 70 - 80% completion of project or if an additional onsite walk-through is needed.No county legal action will result from the inspection.

*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 01/08/23. 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. ***