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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 08-17-2012, 03:32 PM   #1
Pyle's BBQ
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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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Unread 08-17-2012, 03:38 PM   #2
deguerre
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Heh heh. Pretty cool. If the inspector is ordering lunch, you're golden.
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Unread 08-17-2012, 04:32 PM   #3
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Yep!
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Unread 08-18-2012, 08:15 AM   #4
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Great job, Bryan!
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Unread 08-18-2012, 08:49 AM   #5
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Did you charge him? hahaha
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Unread 08-18-2012, 11:19 AM   #6
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Sweet, you gotta love that!
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Unread 08-18-2012, 01:58 PM   #7
Pyle's BBQ
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Quote:
Originally Posted by daninnewjersey View Post
Did you charge him? hahaha
This isn't Jersey. He paid.
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