Raising Cane's Chicken Fingers

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.

Core-2-102.12(A), C: Certified Food Protection Manager--No certified food protection manager (CFPM) was on site at time of inspection. Discussed having someone with a CFPM certification on site during all hours of operation per updated MCEHC.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 was emailed.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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Signer: Julia Ruiz

Arrived on site to conduct routine inspection, upon arrival establishment is not open and operating. Will return at a later date. No County legal action will result from this inspection.

Final Construction inspection conducted with site superintendent. Construction completed and approved.Inspection report emailed to Stephen B.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 site superintendent. At the time of this inspection, this project was about 95% complete. OK to stock and train.Inspection report emailed to Stephen B.Please address the following prior to next inspection:1. Ensure the drain for the 3-compartment sink does not splash out of floor sink and pool on the floor.2. Service the walk-in freezer entry way (frozen shut).3. Seal the walk-in freezer panel were ice built up (may have leak), and seal penetrations (including walk-in cooler).4. Certify the backflow preventer and provide a copy of the backflow preventer test report.5. Ensure drive through window micro switch is operational (first drive up window).6. Continue to seal all holes, voids, gaps, cracks, and penetrations (soda cabinet, adjacent to hood vent, walk-in, outdoor facility area).7. Paint the exposed wood under counters pass through area.8. Seal the back and sides of all hand sinks, lemon sink, and large gap on left-side of the 3-comp sink.9. Seal the hood vent using heat resistant silicone.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 site superintendent. At the time of this inspection, this project was about 70%complete.Inspection report emailed to Stephen B.Please address the following prior to next inspection:1. Provide a rigid drain line for the chicken prep cooler and brace to maintain 2-inch air gap with floor sink.2. Provide an ASSE 1013 reduced pressure zone assembly upstream of misting system, and an ASSE 1056 PVB for hose reel at mop sink (soda carbonator RPZ was installed).3. Certify the backflow preventer and provide a copy of the backflow preventer test report.4. Provide curbing for the mop sink to prevent water from flowing out of the mop sink drain area (ensure final finish is smooth easy to clean).5. Ensure chemical dispensers have a physical air gap (1055A).6. Ensure hot water is provided within 45-seconds to all hand wash sinks and service sinks.7. Ensure hot water is provided to all hand sinks measured between 100°F -110°F.8. Provide metal splashguards for hand sinks.9. Brace all drain lines using uni-strut or equivalent means to ensure drain lines maintain air gap integrity with the floor sink (ice machines, walk-in drain, soda machine drain).10. Ensure all drive through windows micro switches are operational.11. Continue to flash, trim, or caulk spaces between walk-in units, ceilings, and adjacent walls.12. Continue to seal all holes, voids, gaps, cracks, and penetrations (including riser room, under soda cabinet).13. Paint the exposed wood under counters as needed.14. Provide cove base in the closet adjacent to the restroom and storage areas.15. Seal the back and sides of the lemon sink and large gap on the left of the 3-comp sink.16. Seal the hood vent using heat resistant silicone.17. Seal around the floor sink under ice machine at the front counter.18. Cut the PEX tubing protruding from the copper pipe for the water relief drain (mop sink area).19. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers.20. Ensure all equipment is on and holding proper temperatures.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.