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Old 04-25-2010, 06:16 PM   #14
Ron_L
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Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Originally Posted by Bayou Boogie BBQ View Post
"You still need two other bins for rinse and sanitize according to the rules."

I think this rule is open to interpretation. I've been to many events where most of the cooks washed their dishes at a community water hose. 3 compartment sinks are required by health departments for Vendors and caterers where I live. The Fire Marshalls almost always come by to check my extinquisher, but I've never been asked if I have 3 seperate bins by anyone. Any event organizers on here want to tell us what you require at your events, or if it's something that's checked? I don't think you have to have 3 bins if you are not going to re-use your utensils or pans at the event. But I could be wrong...wouldnt be the first time.
I have been asked at competitions before, so why take a chance? To me, the rule is pretty clear...

Quote:
Each contestant will provide a separate
container for washing, rinsing and sanitizing of
utensils.
Now if you aren't going to re-use anything and won't be washing at all, maybe you'd be OK without these. It's so easy to have three bus tubs (or similar), or a sink and two bus tubs to be sure that you are compliant.
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