dumb question about festival vending

Jacked UP BBQ said:

They want to see raw product if you are not certified to have cooked product. Do your homework and make sure you do it right, the last thing you want is the inspector dumping bleach on 400lbs of pork you worked your ass off to cook!

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This Won't work, I served a festival this year, served over 300 people, the Festival ended at 3:00 P.M. The Inspector showed up at 2:30, Inspected us and guess what, I was out of food. In fact at all ten inspections food was being served before the inspector arrived. They work very hard with you to get you right if you aren't. Our Inspector has to come 2 hours from his home over 120 miles away to inspect us, he does not expect you to show him raw meat before you begin your cook.

I've never seen an Iowa inspector dump bleach on anything. I've seen him/her shut down the people around us, but no food was destroyed or confiscated.

My trailer was inspected over ten times July and August and I got a 100% each time. All inspectors that I have met, are there to help as much as possible.

HD rules are really state and county dependent. I have found that the closer you get to a big city the more onerous the inspection. I am in California so what I read about Iowa and other states sounds like a dream for us here in CA where I have had inspectors want to see the receipts for the product to check the date bought and want to know how it was stored between purchase (only allowed to purchas the day of the event) and cook. We are not a business friendly environment. A friend of mine was almost shut down because he had some open cold cuts in a separate cooler for his own lunch. OMG, what we have to put up with.