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Unread 09-22-2012, 09:05 AM   #10
Bbq Bubba
somebody shut me the fark up.
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Join Date: 05-03-07
Location: New Baltimore, Mi.
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Originally Posted by 42BBQ View Post

My inspector said that all I need on site is a hand washing setup with water temps over 100 degrees and three basins/tubs for wash/rinse/sanitize. I don't need an HD certified kitchen as a base of operations. And I don't need an elaborate sink system on site. She also approved the idea of me setting up a three bay sink in my garage with a dedicated hot water heater for after event cleanup.

Why would you bother setting up a wash station in your garage?
Where do you plan to cook? Where will you store your cold supplies?
I honestly think your inspector doesnt have a clue as to what they are informing you on.
Pitboss @ Lockharts BBQ
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I cook the best brisket north of Dallas. Get over it.
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