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Unread 08-17-2012, 03:32 PM   #1
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA
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Default First inspection since we opened.

So the state Health inspector shows up at 12:30 in the middle of the lunch rush. I have been expecting him for a few weeks. He was to be here sometime between 60 and 90 days after we opened. He looks around, takes a few temps, asks me a few questions and he is done. It took all of 15-20 minutes. He said I was doing well and keep up the good work. The things he did find were some missing dates on some things and I had raw eggs above prepared food. On his report he put down that the issues have been corrected and passed us. Then he ordered lunch.
Today turned out better than it started.
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Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

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