Los Pinos Storage

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

Predefined Comment: No County legal action will result from this inspection.Establishment not in operation at the time of inspection. A facilities inspection was conducted.

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.

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

Predefined Comment: No County legal action will result from this inspection.Provided following MCESD handout(s) via email:--New Owners Packet

Final Construction inspection conducted with site superintendent. Construction completed and approved.Inspection report emailed to Oscar R.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.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 this 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 site superintendent. At the time of this inspection, this project was about 90% complete.OK to stock and train.Inspection report emailed to Oscar R.Please address the following prior to next inspection:1. Provide a minimum of 50-gallon or larger water heater or piggyback off current unit to produce enough hot water to facilitate the demand of hot water usage (current unit is 38-gallons and could not maintain hot water to the 3-compartment sink).2. Provide an air gap for the prep sink with an indirect connection to the floor sink as discussed (seal backsplash and sides).3. Repair the mop sink faucet (leaks from atmospheric vacuum breaker when in use).4. Continue to seal all gaps, cracks, and penetrations (plumbing and electrical).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 80% complete.Inspection report emailed to Oscar R.Please address the following prior to next inspection:1. Provide a larger water heater or piggyback off current unit to produce enough hot water to facilitate the demand of hot water usage (current unit is 38-gallons and could not maintain hot water to the 3-compartment sink).2. Ensure hot water is provided to all sink fixtures within 45-seconds.3. Provide an NSF prep sink with an indirect connection to the floor sink as discussed (seal backsplash and sides).4. Repair the mop sink faucet (leaks from atmospheric vacuum breaker when in use).5. Seal all gaps, cracks, and penetrations (plumbing and electrical).6. Provide vinyl cove base for the remaining storage area where missing.7. Seal all expansion joints and deviations in the concrete using polyurethane or equivalent (smooth easy to clean surface).8. Repair the brick wall located on the backside of the walk-in freezer.Of Note:Floor sink grate may need to be changed to open ended unit to facilitate the load from 3-compartment sink and prep sink (current unit is grated all the way through).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.