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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 07-31-2007, 02:18 PM   #16
ultramag
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Quote:
Originally Posted by Grillman40 View Post
Ever think of buying an extra set of racks for inspection?
Ding, ding, ding, we have a winner. I would think shiny and new would be basically impossible to get back to. Good luck, sounds like a nice gig.
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Unread 07-31-2007, 07:43 PM   #17
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$15 each x 8... not cheap but maybe worth the expense in your case, Bob.
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Unread 08-01-2007, 11:20 AM   #18
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After a few uses the rack will never be like new regardless how clean they are.

I soak mine over night in a dish soap and then everything comes right off.

Good luck, let us know what you end up doing.
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Unread 08-01-2007, 12:30 PM   #19
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Quote:
Originally Posted by Grillman40 View Post
Ever think of buying an extra set of racks for inspection?
Thats a good idea if he is only going to use them for inspection and never cook on them. Otherwise they will look the same and he will have the same problem.
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Unread 08-01-2007, 01:26 PM   #20
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Quote:
Originally Posted by Mo-Dave View Post
Thats a good idea if he is only going to use them for inspection and never cook on them. Otherwise they will look the same and he will have the same problem.
Dave
Yes of course! Havent went through any Health Inspector inspections on a daily basis for a vending event but went through alot of inspections as a Marine and you should always have a inspection ready set for just that...inspections
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Unread 08-01-2007, 02:09 PM   #21
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Could you just use those cheap disposable expanded metal grates? Meat would not touch the racks..
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Unread 08-03-2007, 08:06 AM   #22
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if you always have meat touching each rack at all times... ie. you leave one cooked butt on each rack while you load in the next round... then take off the cooked one....

are you ever "between cooks"?
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Unread 08-04-2007, 12:45 PM   #23
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KickAss is lookin smarter all the time with the use of his Foil Pans.
When you get inspected, just pull out the new foil pans and say See, Never been Used :)
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Unread 08-28-2007, 02:39 PM   #24
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Quote:
Originally Posted by chinesebob View Post

I have the temporary food service application submitted and it will be approved. One of the things that I have to do in between cooking is clean each rack in my spicewine.

suggestion....
don't stop cooking...
you say that you have to clean them between cooking....
just keep something cooking all the time....
solution solved...

Bill
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