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Old 11-26-2009, 08:07 AM   #3
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia

I'm going through it now in Virginia. Here I have to have an enclosed prep kitchen with washable floors, walls, ceilings, counter tops. A 3 bay sink and a hand sink. Refrigeration, hot water, fresh water and gray water tanks and the gray has to be 15% larger than the fresh water. My BBQ pit has to be covered while cooking. I have to have some type of warmer to maintain food temps, they like to see steam tables but said crock pots will work. Covered screens over windows if I am vending. Ph test strips to monitor chlorine water levels. I think that about covers it. Seem to be all good rules though, ultimatly I look at it as they are trying to cover my A$$ and keep me from getting sued. They are like a person trainer, they keep you on your toes!
FEC 120, Lang 84, Custom Off Set
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