ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
Thread Tools
Unread 12-08-2013, 09:56 PM   #1
DHoskins
Got rid of the matchlight.
 
Join Date: 08-30-13
Location: Fredericksburg, VA
Downloads: 0
Uploads: 0
Default Question for Vendors in Virginia

Hi all! I'm looking for some info from barbeque vendors in Virginia. I want to start my own vending/catering business. Talking to the health department, they're telling me I need to have 4 solid, cleanable walls on my set up. I know for a fact that there are other vendors/caterers that use an "open air" setups, and they are health department certified. Anyone know the secret to getting them to allow it? I would rather not use the "but you let this guy do it" approach. Any thoughts?
DHoskins is offline   Reply With Quote
Unread 12-09-2013, 02:28 PM   #2
BeaglesBBQ
On the road to being a farker
 
Join Date: 10-24-11
Location: Richmond Virginia
Downloads: 0
Uploads: 0
Default

When I first started vending I did a table/tent set-up and I would tow my smoker around. That was fine as long as I had a hadwashing set-up. However, I had to have a commercial kitchen to do all prep and cleanup etc.
I would assume the open air vendors you have seen do the same thing.
__________________
Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer
BeaglesBBQ is offline   Reply With Quote
Unread 12-09-2013, 02:57 PM   #3
HBMTN
is One Chatty Farker

 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

As crazy as it seems the law is open to interpretation from the inspector I believe. There are things that are ok to one inspector and not another. When I started my inspector told me I had to use crock pots for hot holding if I did not have a steam table and I wanted to use chafers. Another inspector told a friend he could use chafers. The inspector over my area will let you pull about 4 temp permits to cook road side after that they make you have a certified kitchen. Go 40 miles up the road from me and and the inspector there will let you set up road side all you want. Pretty much you are at the mercy of your inspector.
HBMTN is online now   Reply With Quote
Unread 12-09-2013, 03:29 PM   #4
Pavone Bros. BBQ
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 07-25-11
Location: Culpeper, VA
Downloads: 0
Uploads: 0
Default

You need to let them, the health department, know what you are doing. Different regulations for different jobs. If you are cooking on site the regulations are different than those controlling a restaurant. The state has different regs for this stuff, ask your health department and they can get you the info you need. If you pick up supplies on the day of the cook you don't need a commissary, (at least to please my inspectors).
Pavone Bros. BBQ is offline   Reply With Quote
Unread 12-09-2013, 04:59 PM   #5
DHoskins
Got rid of the matchlight.
 
Join Date: 08-30-13
Location: Fredericksburg, VA
Downloads: 0
Uploads: 0
Default

Thanks for all the info. It certainly sounds like there are "grey areas" open to inspector interpretation. I finally got someone at the health dept. that was able to give me some straight answers. Based on the info i received, a mobile unit is required to have 4 permanent, non-porous, easy cleanable walls. Anything else can only be used with a temporary event permit. Sounds like that's the avenue I'm going to use for now, though it really limits opportunities based on cook time. Thanks again for the replys!
DHoskins is offline   Reply With Quote
Unread 12-19-2013, 12:39 PM   #6
FlavorSavor
On the road to being a farker

 
FlavorSavor's Avatar
 
Join Date: 10-24-11
Location: Grottoes, Virginia
Downloads: 0
Uploads: 0
Default

I just went through all this. Main thing to remember is to tell the inspectors what they want to hear [wink].

I can email you all the regulations if you want/need them.
__________________
Flavor Savor
Fueled by Three Brothers Brewing
FlavorSavor is offline   Reply With Quote
Unread 12-19-2013, 06:30 PM   #7
HBMTN
is One Chatty Farker

 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by FlavorSavor View Post
Main thing to remember is to tell the inspectors what they want to hear [wink].

.


Beware about doing this if you have a desire to start a larger operation, getting caught in a lie to the HD could cause big problems. One other downside to the temp permit is that you must cook on site and can not transport at all.
HBMTN is online now   Reply With Quote
Unread 12-30-2013, 01:26 PM   #8
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by FlavorSavor View Post
I just went through all this. Main thing to remember is to tell the inspectors what they want to hear [wink].

I can email you all the regulations if you want/need them.

pm sent.

wallace
__________________
- Life Is Good But BBQ Is Better
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote
Unread 01-19-2014, 12:08 PM   #9
Allgrain
Got rid of the matchlight.
 
Allgrain's Avatar
 
Join Date: 01-06-14
Location: fishersville, va
Downloads: 0
Uploads: 0
Default

FWIW - I spoke with a VA inspector a couple of weeks ago. He said the rules around temp permits were under review/revision and would most likely be getting tougher. In a round about way he indicated that getting four walls in some fashion (fixed or truck) was the future in VA for anyone doing service/consessions on a regular basis.
Allgrain is offline   Reply With Quote
Unread 01-19-2014, 08:59 PM   #10
Pole D
Full Fledged Farker
 
Join Date: 09-06-09
Location: Cary, NC
Downloads: 0
Uploads: 0
Default

Just don't come down to NC. The HD here is ridiculous. At least in Wake county.
Pole D is offline   Reply With Quote
Unread 01-22-2014, 07:52 AM   #11
va_connoisseur
Full Fledged Farker

 
Join Date: 08-11-08
Location: DC Metro
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Allgrain View Post
FWIW - I spoke with a VA inspector a couple of weeks ago. He said the rules around temp permits were under review/revision and would most likely be getting tougher. In a round about way he indicated that getting four walls in some fashion (fixed or truck) was the future in VA for anyone doing service/consessions on a regular basis.
That's unfortunate. I wonder when they are scheduled to take effect. I'll have to calll
__________________
  • 250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin
  • 120 gallon reverse flow aka Hog Coffin (retired)
  • 22 and 18.5 WSM
  • Known as Spatulaman
  • Owner of Plate BBQ LLC
va_connoisseur is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:32 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.