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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 07-12-2009, 11:52 AM   #1
McClung
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Default HD Inspected Again

2nd comp in a row that HD has shown up and done an inspection. I was glad I had set everything up and even more happy that he just gave me a friendly reminder about gloves when making the putting green!

HD stepping it up anywhere else?
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Unread 07-12-2009, 12:04 PM   #2
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When we've seen them, they've been REALLY diligent (NM and CA). Most of them are extremely happy when they see three wash basins, on-demand hot water, a Thermapen, a food holder and gloves -- and see these things used.

The times I've had a problem with them are when they show up at 10:30 Saturday morning and pestered teams right through turn-ins. We've flat had to tell them "I'm not vending, and I don't have time to chat just now."
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Unread 07-12-2009, 01:48 PM   #3
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The HD around here has only tried to be tough with us once. When they saw the coolers had temp probes with a temp log, they pretty much leave us alone.
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Unread 07-12-2009, 03:34 PM   #4
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I like the log idea.
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Unread 07-12-2009, 04:44 PM   #5
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Just got an e-mail for the upcoming Birch Bay, WA comp and spoke to TW about that counties HD regulations. They won't tolerate our individual booths 3 basins and OD hot water setups, so we have to use a communal setup similar to the Bothell comp to vend for the charity. At first I was P/O'd that the organizers pull this crap after you register, but decided to just roll with it, since there are a few Canadian teams that will have to take the Food Handlers class just to compete.

The King County HD inspection we got at Black Diamond was a courtesy call, and it seems like each county has its own regulations even though our health cards are statewide, it looks like they are gonna get more $tringent.
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Unread 07-12-2009, 07:13 PM   #6
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Are you vending at Birch Bay?? You got a dessert and sauce? If I wasn't on mandatory OT Sat (love taking the county's money though) I'd come help you.
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Unread 07-12-2009, 08:04 PM   #7
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Gloves when doing the puttin' greens?
WOW...but it's perfectly normal for national tv shows and commercials showing food being prepped without a single glove in sight...hmmm.
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Unread 07-12-2009, 09:31 PM   #8
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I know, I've always wondered if the HD people are aware that the chefs in their county's restaurants aren't gloved...
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Unread 07-12-2009, 11:02 PM   #9
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They're running it strictly in accordance with what they're teaching in FH class. Gloves or tongs, wiping probe between samples, rinsing greens before arranging etc etc etc. They've checked water temps, bleach concentrations, and temped all the meats. I guess bottom line is to just getting used to doing business that way from now on. I think that's funny on the triple sink Brian since your set-up was identical to the communal one at Bothell!

I met a bunch of them when I helped teach them a class and they are up at the airport, I ought to stop by their office and see what's up.
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Unread 07-13-2009, 12:36 AM   #10
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I suspect it won't be too long before money hungry municipalities see an opportunity for funds and start requiring a one day "Competition" HD permit for some $$fee and a requisite HD inspection along with some kind of additional $$fee for that.
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Unread 07-13-2009, 05:35 AM   #11
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Quote:
Originally Posted by Slamdunkpro View Post
I suspect it won't be too long before money hungry municipalities see an opportunity for funds and start requiring a one day "Competition" HD permit for some $$fee and a requisite HD inspection along with some kind of additional $$fee for that.
Philadelphia just started to do that. $40 for a temp. license and HD inspection for a one day comp.
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Unread 07-14-2009, 03:17 AM   #12
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I just got an E-mail informing all teams competing in Birch Bay the HD will not allow any pre-trimmed meats, must be from a confirmed USDA approved source with original packaging.

No pillow chicken from me!
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Unread 07-14-2009, 08:46 AM   #13
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Quote:
Originally Posted by Slamdunkpro View Post
I suspect it won't be too long before money hungry municipalities see an opportunity for funds and start requiring a one day "Competition" HD permit for some $$fee and a requisite HD inspection along with some kind of additional $$fee for that.
That day has past. My health department (St. Louis County) wants each team to have a permit for next year. $35 a team!

In '08 they told me we didnt need one and in '09 he calls me the thursday before the event, changing his mind. He let us go this year
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Unread 07-14-2009, 08:57 AM   #14
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Quote:
Originally Posted by stlgreg View Post
That day has past. My health department (St. Louis County) wants each team to have a permit for next year. $35 a team!

In '08 they told me we didnt need one and in '09 he calls me the thursday before the event, changing his mind. He let us go this year
See this is what I don't get. As competition teams we are not serving to the public. We are giving our food to six judges, who volunteer to eat and judge our food--for free. I could understand it if there was any serving to the public going on i.e. vending, people's choice, etc., but if there is not, I really don't see how an HD would have any authority to enforce their regulations. An HD's job is to prevent to spread of foodborn disease and protect an otherwise unknowing public from potential harm that could result in eating that Whopper with Cheese from Burger King. It seems to me any judge would be aware of these inherent risks, and therefore would not need protecting.

I'm sure I am preaching to the choir here, so I apologize for that, I just don't see how we fall under the purview of the law here and I find that frustrating. Thanks for being a sounding board!
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Unread 07-14-2009, 07:52 PM   #15
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What's the worst they can do, send you a cease and desist?
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