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Food Handling General Discussion General and open discussion for food handling and safety. |
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05-30-2006, 04:12 PM | #31 |
Full Fledged Farker
Join Date: 12-14-05
Location: Mentor, Oh
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Here are some photo's of my kitchen from a cook I did this weekend addressing a couple of things the health dept looks for like dishes and handwash station. I lost a bundle on this cook! Planned for 300. Served 110! TEmperature was 90 and no one was hungry.
http://www.kodakgallery.com/ShareLan...51_91762067809
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05-30-2006, 04:18 PM | #32 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
Too bad the high temps killed your guest's appetites. You had a nice clean set up.
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Kevin Last edited by Kevin; 05-30-2006 at 05:19 PM.. |
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05-30-2006, 05:14 PM | #33 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Washing in a 3-compartment sink: A three-compartment sink must be used when using a sink to wash dishes and equipment. The order is scrape the dishes, wash in detergent (110°F), rinse in clean water (110°F), dip in sanitizing solution (follow manufacturers directions), and air dry.
Always store utensils and plates in a clean dry place. For glassware, store bottom up in a clean dry area. Chemical Sanitizing: Approved chemical sanitizers such as chlorine, iodine, and quaternary ammonium. The effectiveness of chemical sanitizers include: · Concentration: Product directions state the amount of sanitizer to add to water. You must have a water test kit to measure the concentration of sanitizing solutions during use. A minimum of 50 parts per million of chlorine mixed with water A minimum of 12.5 ppm of iodine mixes with water A minimum of 200 ppm of Quaternary ammonium mixed with water. · Temperature: Sanitizer an approved chemical and water solution should be at a temperature of at least 75°F. · Contact time: Sanitizing solutions need to make contact with surfaces for at least 10 seconds. Believe this or not, regulations state that you may not wash your hands in your three compartment sink! |
05-30-2006, 05:25 PM | #34 |
Full Fledged Farker
Join Date: 12-14-05
Location: Mentor, Oh
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One thing I did not realize, is that the sanitizing solution is more effective when room temp. The bleah will evap out more quickly at higher temps! I quit using hot water for sanitizing!
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Weber Smokey Mountain Cooker -18" Weber One Touch Gold Klose 84" x 24" Mobile W/ 24" x 30" Upright Rickenbacker 4004 Cii -Rickenbacker 4003-09 Rickenbacker 4001 - RIckenbacker 4001c64 Rickenbacker Fretless 4003-08- Fender P-Bass Warwick Fretless Corvette-Gibson EB-3 [URL="http://www.woodmansbbq.com"]www.woodmansbbq.com[/URL] |
05-30-2006, 05:30 PM | #35 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
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Kevin |
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05-30-2006, 05:55 PM | #36 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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I was told of a story of a person who was washing a pot in the three compartment sink. Rinsed the gunk off her hands from the pot after washing it.
Cited for violation! Hint: Pretend you are washing something in the sink while washing hands? |
05-30-2006, 07:05 PM | #37 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Are folks required to have a seperate sink for food preparation?
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05-30-2006, 07:57 PM | #38 | |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Quote:
But if you were trying for a health dept permit, I would put in a separate "Prep" sink, as well as a handwashing sink. |
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05-30-2006, 08:34 PM | #39 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Joe:
I am stopping by the county office tomorrow. My rig is being built now and I do not want to go back and add another sink after it is completed. I just purchased a three compartment sink and handwashing sink. I am not 100% sure If I need a permit from the health department for my catering rig if I am doing corporate or private functions only. I am hoping to only need a business license and insurance. To be continued! I will let you know what my county wants.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
05-30-2006, 08:40 PM | #40 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
http://www.ventura.org/envhealth/pro...d/foodcert.htm
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Kevin |
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05-30-2006, 09:30 PM | #41 | |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Quote:
I would hire a caterer with credentials way before I would hire "some guy" with a smoker. JMO P.S. Take the health class either way!!! |
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05-30-2006, 11:07 PM | #42 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
However, I need to get it done as well.
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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05-30-2006, 11:10 PM | #43 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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05-31-2006, 06:46 AM | #44 | |
is One Chatty Farker
Join Date: 06-22-04
Location: Islip NY
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Quote:
a 3 bay sink for pots and pans a prep sink for any vegie i need cut or salad i will be doing i need a hand sink evey 12-15 feet throughout the store. (i need have 3 hand sinks in this store)
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05-31-2006, 09:04 AM | #45 |
is One Chatty Farker
Join Date: 06-28-04
Location: Phoenix, AZ
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The health dept. here allows the third comp. to be used as a prep sink only if the drain is seperate and indirect to a floor sink w/ a air gap.
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