Lush Cafe And Lounge Llc

No County legal action will result from this inspection.Of note: 1). All handwash sinks must be supplied with soap at all times. Facilities must be maintained in a condition that promotes handwashing.

No County legal action will result from this inspection.

No County legal action will result from this inspection.Of Note: Discussed with PIC1) syrups with herbs are considered TCS and shall be held at 41*F or less and be date marked for 7 days. 2) reheating TCS items shall be to 165*F before going into hot holding equipment. 3) all broken/chipped/unused equipment shall be removed from the facility and only items pertinent for daily business shall be used.

No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected.

No County legal action will result from this inspection.Of Note: Discussed with PIC1) syrups with herbs are considered TCS and shall be held at 41*F or less and be date marked for 7 days. 2) chemicals shall be stored low and in a way to prevent contamination of foods, food contact surfaces and single use items.

No County legal action will result from this inspection.Of Note: Observed establishment with an Eating & Drinking (E&D) Class 3permit cooking and cooling items such as macaroni noodle, linguini noodle, chicken (egg rolls), gravy (from scratch), and grilled onion. Advanced prepping and cooling require an E&D Class 4 permit. Establishment is operating as an E&D Class 4 permit; permit has been adjusted, and fee changes have been discussed with PIC. Discussed with PIC all TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

No County legal action will result from this inspection.Of Note: Per Person in Charge (PIC) the back door self closing mechanism and screen door will be fixed tomorrow. Discussed with PIC to labeled chemical spray bottles shall be keep below, linens, food contact surfaces and stored in a way to avoid contamination.

E&D, class 4 10+Stopped by to check on the status of items correction from the last report. Most items had been addressed by the contractor. Walked with the owner, Jason Harrison. Reviewed menu with owner.Please address the following items prior to the routine inspection:1. Cut the drainpipes from the soda gun’s holders so they have at least 1” air gap from the finished floor. Owner will contact soda installer to address the issue.2. Provide consumer advisory. Menu has undercook/cook any style proteins such as beef, fish or eggs cook any style. Consumer advisory must have a disclaimer: “Eggs, meats and fish are cooked any style. Consuming raw or undercook seafoods, meats, or eggs can increase your risk of foodborne illnesses especially if you have any underlining medical conditions” on every page contain the menu items that can be served raw/ undercooked. The raw/ undercooked menu items and the disclaimer must have an asterisk next to it.3. Noted the back door’s self-closer is broken and the screen door has a hole in it. Please provide self-closing hinges on the door so they can be self-closing.Report is auto mailed to owner.A copy of the inspection rights is attached to the report.No County legal action will result from this inspection.

Construction inspection was conducted with the owner, Rosa H. to check on facility items left over at the final construction inspection. Some of the items noted in the last report had been addressed but not all.Please address the following items in 2 weeks:1. Provide self-closer or self-closing hinge on the delivery door of the kitchen.2. Provide strainer for each floor sink where missing.3. Provide minimum 1” air gap for drainpipes from the soda gun’s holder, hand sink and dump sink at the bar, the bar dish washer, and the sprayer arm at the kitchen dishwasher.4. Caulk and seal around pipe penetrations and/ or provide escutcheon plates around the water pipes or drainpipe penetrations. This includes vent pipes from the tankless water heater.5. Create a larger access port for the drainpipes from the soda gun’s holders and sinks at the bar. 6. Bring the drainpipes from the sinks toward the middle of the floor sink to prevent them from discharging wastewater onto the floor. Currently these pipes are at the edge of the floor sink.7. Replace the flex hoses of the soda gun holders with rigid drainpipes, PVC or ABS. Flex hoses are not acceptable for drainpipes.No County legal action will result from this inspection.Auto emailed the report to the owner.

E&D class 4 10+Final construction inspection was conducted with RS #1261 and owner, Jason H. Construction is at 98% completion.Permit is approved.Please address the following items prior to the final walk-through:1. Provide test reports for the testable backflow preventers.2. Provide 3/8 “cove base at wall and floor juncture in the expediter and inside restrooms’ area. Rubber cove base is acceptable in kitchen. Please use siliconized grout or butyl grout to tool the cove base inside restrooms.3. Provide minimum 1” air gap for drainpipes from the soda gun’s holder.4. Provide corner guards at the bar entrance.No County legal action will result from this inspection.Auto emailed the report to the owner.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.

E&D, class 4 10+Construction inspection was conducted with the owner, Jason H. and GC. construction is 98% completed.The establishment can use the bar to train front of the house staff.Please address the following items prior to the final construction inspection:1. provide test reports for the testable backflow preventers.2. Provide anchor to the sprayer arm at the pre-rinse sink of the dishwashing area, so the sprayer is at least 1” above the flood rim of the dish trough.3. Provide several coats of marine grade sealant on the wooden surface of the butcher block countertop.4. Trim off exposed screws on countertop substrate.5. Provide rigid drainpipes for the drains from the soda guns holders. Flex hoses are not acceptable as they cannot maintain proper slopping. 6. Provide 1” air gap from the finished floor for all drainpipes from ice bins, ice machine, soda guns’ holders, water filters’ overflow lines, ice machine, drain trough, 3-comp sink, food prep sink, dump sink, condensation drainpipes, etc.7. Exterior and restrooms’ doors must be self-closing via self-closer or self-closing hinges.8. Provide door sweep and weather stripping at all exterior doors.9. Rodent proof all exterior pipe penetrations into / outside of the building.10. Caulk and seal all gaps, cracks, and penetrations that has the thickness of a business card throughout. This includes trims at mop sink and in dishwashing areas also.11. Provide corner guards on corners. No County legal action will result from this inspection.Auto emailed the report to the owner

Equipment inspection was conducted with the contractor and owners, Rosa & Jason H. Construction is at 95% completion. The bar is about 80% completed. Coca Cola will install the soda fountain at a later date. Mister system will be installed but not now. The kitchen is sealed from the construction zone. The establishment can stock and train in the kitchen. Owners would like to train bar tenders and servers also.Please address the following items prior to the next inspection:1. Provide a reduced pressure zone (RPZ) assembly (i.e. Watts LF 009) at the water connection point of the soda carbonator. Conduits and fittings after the RPZ of the soda carbonator must be PEX or stainless steel. Do not use copper or brass alloys downstream from the backflow preventer. Provide a drain cup for the device. Drainpipe must be rigid and indirectly discharge to the nearest floor sink with minimum 1” air gap from the finished floor.2. Provide another RPZ at the glass rinsers’ water line. Provide a drain cup for the vent port of device. Route drainpipe to the nearest floor sink with minimum 1” air gap from the finished grade.3. Provide a vented dual check valve at the water connection of the espresso machine. This is not a testable device, so replace it whenever it leaks or annually; whichever comes first.4. Provide access panels for the backflow fixtures at the bar.5. Certify all testable backflow preventers and provide report. Keep copies of the reports on file for inspection purpose. 6. Replace the water filter for the soda system. Last time was on 2/ 2023.7. Provide a vented dual check valve backflow preventer (ASSE 1022) at the water connection point of the tea brewer.8. Provide several coats of semi-gloss paint on the substrate of the countertop.9. Seal top, sides and bottom of the butcher block with several coats of marine grade sealant.10. Grout must be flushed with the level of the stone/ tile surface.11. Restrooms must have urinal screens between urinals, split toilet seats, covered trash cans in women’s restroom.12. Provide transitional strip at different level floor.13. Provide a micro-switch operate air curtain over the delivery door.14. Smooth out the edges of the stainless-steel cut outs over the floor sinks at the bar.15. Walls, floor, ceiling, fixtures, equipment must be installed/ in good condition/ and finished before final approval can happen.16. There are gaps between the hood’s baffles and missing baffles all together. Provide additional baffles for the hood.17. Seal all gaps, cracks and penetrations throughout the facility. Any space that has the thickness of a business card must be sealed.18. Provide 1” air gap from the flood rim for the pre-rinse sprayer at the dishwasher. 19. Provide additional lighting under the bar countertop. LED strip lights are acceptable.20. Seal sinks to the walls.21. Provide 3/8” radius cove base at wall and floor juncture on the wall of the expediters area.22. Finish the topcoat on the floor in the expediters area.23. Clean all floor sink, floor troughs, and re-finish corroded ones as needed.24. Flush out all floor sinks / floor trough/ floor drains to ensure they are in working condition before using the facility.All construction dusts, equipment, fixtures, counters, shelving units, small wares must be cleaned thoroughly before using the facility. No County legal action will result from this inspection.Emailed the report to the owner.

E&D, class 4 10+This inspection was scheduled as an equipment inspection for stock and train. Conducted walk-through with the owner, Rosa H. Construction in the kitchen is about 90% completion.Dishwasher and refrigerators are being installed. Will come back later to confirm the equipment’s temperature and facility’s items in order to conduct stocking and training the staff. One of the restrooms will need to be functional for staff use.Front service bar/ coffee bar is still being work on.Person in charge must be a certified food protection manager (CFPM). Maricopa County requires the person in charge must be a CFPM and at the site during all operational hours. Maintain CFPM and food handler certifications on file for inspection purpose.Please address the following items prior to the equipment inspection:1. Hot water must be at 120*F or higher and available at point of service within 45 seconds. Tempered water at lavatories or hand sinks must be at 95*F or higher.2. All cold holding equipment must be able to maintain cold time/ temperature control for public health safety foods at 41*F or below. Recommend setting the fridges and walk-in cooler at 36-37*F. Freezers must be able to maintain frozen foods frozen.3. All hot holding equipment must be able to maintain hot time/ temperature control for public health safety foods at 135*F or higher. Recommend setting for hot holding units at 150*F or above. 4. Provide soap, paper towels at hand sinks and lavatories.5. Provide dishwashing soap, sanitizer and sanitizer test strips.6. Conduct construction clean before trade person leaving the site. 7. Food employees must clean exterior and interior of equipment prior to stocking and using the equipment.8. Seal the kitchen entrance to separate the kitchen work zone with construction in the dinning area. 9. Staff shall enter the restroom by side door and not through the pass-through between dinning area and kitchen area.No County legal action will result from this inspection.Emailed the report to the owner.

E&D, class 4 10+Plumbing inspection was conducted with the owners, Rosa & Jason and contractors. Plumbing rough-in had been completed.The owner would like to stock and train. Schedule for the next inspection on 2/27/24.Please address the following items prior to the next inspection:1. Provide an additional tankless water heater to meet the hot water demand in the facility. Please see hot water calculator.2. Provide an additional water stub-out with angle stop at the mop sink for chemical dispenser.3. Provide a faucet with hot and cold water for the mop sink with built in backflow preventer (ASSE 1001).4. Provide a vented dual check valve (ASSE 1022) at the water connection point of each coffee/ tea brewer.5. Provide a reduced pressure zone (RPZ) assembly (ASSE 1013) at the water connection point of the glass rinsers and at the water connection of the mister system. 6. Provide a RPZ at the water connection point of the soda carbonator and one at the connection point of the RO system. Conduits and fittings after these RPZs must be PEX or stainless steel. Do not use copper or brass alloys downstream of these RPZs.7. Provide a drain cup for each RPZ device. Drainpipe must be rigid and indirectly discharge to a floor sink with minimum 1” air gap from the finished floor.8. Certify all testable backflow preventers and provide report.9. Provide separate drainpipes from 3-comp sink, pre-rinse sink, dishwasher, hand sink and food prep sink.10. Provide rigid drainpipes for all drainpipes. 11. Brace drainpipes along the walls with metal brackets, slope to drain at ¼” per foot.12. Route hand sink at the ware washing area to the drain connection in the wall.13. Provide side splash guards on hand sink that is next to the dump sink or ice bins.14. Provide drainpipes for drip trays, drain trough, soda gun holders, ice bins, etc.15. Finish the bottom wall and provide cove base for the wall adjacent to the walk-in cooler or flash it off from top to bottom.16. Provide 3/8” radius metal cove base against metal wall panels or curb up the 3/8” radius cove base with epoxy. 17. Provide epoxy grout or siliconized grout on floor tiles in wet areas: at the bar, in restrooms, etc.18. Seal all gaps, cracks and penetrations throughout. 19. Provide escutcheon plates around pipe penetrations.20. Provide rodent seal around exterior pipe penetrations.21. Provide air curtain with micro-switch at the delivery door.22. Provide urinal screen in between urinals.23. Provide 3/8” radius cove base at walls and floor junctures of the restrooms and bar.24. Provide light color ceilings. Black color ceiling is not acceptable.25. Re-wrap the condenser pipes inside the walk-in freezer.26. Provide missing plugs inside the walk-in units.27. Seal around pipes, conduits, light fixtures, thermometer, fire sprinklers inside the walk-in units with low temperature silicone.28. Seal gaps at hood and wall junctures with high temp silicone.29. Provide fixed separation between the kitchen and front of the house during training if construction is still going in the front of the house in order to use the kitchen for training purpose.No County legal action will result from this inspection.Emailed the report to the owner.Contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule.

*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 2/14/24. 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 “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. ***Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB