I thinkl you need to have a long hard conversation with your local HD. Some are real hard cases, especially if you are vending. I have seen some inspectors want to see receipts for everything you 'prepped' on-site to check date purchased and ask where and how you kept it under refrigeration. Starting the cook off-site and finishing (reheating) can be problems in other places. If you are operating as a chef for hire at a private party you are clear most times, but if you want to be open to the public you really need to be a licensed caterer with a commissary to be clean with the HD.