Inspection Pass yay

[Breakfast Diva]

Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.

This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.

This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.

We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.

Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share.
.

Our cycle is 2.5 minutes. We're over and done with the dishes lickity split. Ours is sanitized by heat (I didn't want the chemicals), so the kitchen gets pretty steamy. It's 24' wide.
If you have a 3 compartment sink, why did the inspector tell you that you needed another sink??
.

"Clearly, that is not a hand sink" You need a stand-alone dedicated hand-washing sink." This guy is from the neighboring state and its largest city's county. But with the current funding in our county, I will likely see him again next year.
The silver lining to all this is that if I decide to do dinners for all comers once I truly step away from employment outside the home, then I'll have a full restaurant license.
.

"Clearly, that is not a hand sink" You need a stand-alone dedicated hand-washing sink." This guy is from the neighboring state and its largest city's county. But with the current funding in our county, I will likely see him again next year.
The silver lining to all this is that if I decide to do dinners for all comers once I truly step away from employment outside the home, then I'll have a full restaurant license.

My state?
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yep
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That guy is full of beans. It's so frustrating dealing with the health dept because inspectors interpret the rules differently and what's ok with one inspector gets you written up with another one!

 

[Silverspoon]

Our town changed rules this year; instead of having all paperwork and inspections in the spring, which we have had for 27 years, they have decided to require it before the end of this year....without informing us of the change. So we have been scrambling to comply and scheduled the inspection for early January. We hold a year 'round B+B license but are only operating seasonally this year. I am reluctant to give up our year 'round license because once you give something up in this town, the likelihood of ever getting it back is slim.
We are the only Bed and Breakfast Home in the town with a food license. (All the other small B+B's that offer food are operating under the town's radar...airs for example.) We are lumped in with the year 'round B+B Inns, like many of you with more than 3 rooms, and are expected to meet all the standards of the larger properties. The town next door, which is actually a more popular destination in the summer, has practically no requirements for B+B's. Amazing what a difference few miles make!.

Ai yi yi. Would the license transfer to new owners if you decide to sell?
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Well we plan to be taken out of this house in pine boxes, so selling is not something we are worrying about right now.

But to your question....perhaps. To complicate things further, we are inside a federal park so there is another layer of bureaucracy if a new owner ever wanted to run a business out of this house. I plan to maintain the license for the business forever, but will let the food license run out in 2018 when it expires. I just can not go through yet another ServSafe recertification. This coming year, 2016, is a scaling back year, taking fewer reservations but still going all-out for the guests we have. Next year?...who knows.

 

[Jcam]

Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.

This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.

This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.

We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.

Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share.
.

Our cycle is 2.5 minutes. We're over and done with the dishes lickity split. Ours is sanitized by heat (I didn't want the chemicals), so the kitchen gets pretty steamy. It's 24' wide.
If you have a 3 compartment sink, why did the inspector tell you that you needed another sink??
.

See this is why in the UK we only need the 2 compartment sink - you are not allowed hand washing of pots and plates etc - but handwashing sink must ONLY be used for hand washing - nothing else.

 

[Jcam]

Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.

This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.

This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.

We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.

Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share.
.

Our cycle is 2.5 minutes. We're over and done with the dishes lickity split. Ours is sanitized by heat (I didn't want the chemicals), so the kitchen gets pretty steamy. It's 24' wide.
If you have a 3 compartment sink, why did the inspector tell you that you needed another sink??
.

See this is why in the UK we only need the 2 compartment sink - you are not allowed hand washing of pots and plates etc - but handwashing sink must ONLY be used for hand washing - nothing else.