HD Final approval!!

[Virginiasmoke]

I just got my plan review final approval from on high this afternoon!

Once I get my equipment from Lang, I can apply for a food establishment permit and schedule a pre opening inspection.

[Louie]

Congrats.. exciting stuff...
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From vending to Brick & Mortar

[BBQMAN]

Awesome, glad that everything worked out for you.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[PaleAle]

What do you have to do for a "plan review" in virginia? I'm thinking of going through with this but not sure of requirements for said "plan review". Congrats to being one step closer!!!!!

Nevermind I think I found it. Willing to share what you submitted so I have a guideline as to what the Va HD is looking for exactly?

[Bestiverhad]

Congrats VirginiaSmoke.
Now the real work begins.
I often wonder why I worked so long and hard, to be able to work so long and hard.

Best of luck to you.
_________________
Tender - Juicy - Smoky - Goodness

"What would you like to drink with that?"

[Virginiasmoke]

Thank you everybody... I couldn't have done it without the support here.

PaleAle... are you in Va.? If so, shoot me a PM and I would be more than happy to let you know what I've learned and share anything I can.
The long and short of it is... you need a commissary to do ALL prep and cooking along with Fresh water supply and gray water disposal.
No cooking on site.
You can get around this with a "kitchen on wheels" that houses a three bay sink, hand washing sink, fresh water under pressure, gray water storage and mechanical refrigeration (no ice chests).
I got around the water issue by having my well water tested so I can now supply my own. I can dispose of my gray water at any campground that accepts RV waste disposal.
I will never have to see a commissary.
The best tip I can give you that will move you the farthest ahead... get the full text (not the essentials) Serv-safe manual and learn it.
Make sure the HD rep knows that you are doing this. You see... Va doesn't require this anymore and I impressed the hell out of my rep when I told and proved to her that I did it anyway.
I'll forward you the employee food handling manual that I put together if you end up going this route.

Bestiverhad... you said a mouthful brother!

[BBQMAN]

[Virginiasmoke]

I knew it wasn't required early on. I had already shopped for the book and class assuming it was required by the advice I've gotten here.
Then while I was talking with my rep to clarify some of the plan review requirements she happened to mention that it wasn't needed anymore.
I figured... what the hell, I already know I can get the book for less than $50 and I'm not gonna stop taking advice from The Smoke Ring now.
So I got the book but didn't take the class. I figured I could use the refresher anyway AND I could also use it to my advantage with the HD rep.
I was really able the play up the altar boy angle with her and left her with the honest impression that I'm willing to go the extra mile to do things the right way.
She ate it up. When I turned an unrequired employee food handling manual and HACCP plan into her, I thought she was going to cream herself.
So... reading a good book has really made things easier for me in the near term and has made me more confident in my food handling practices in the long run.
I've mentioned before that I come from a restaurant background and only now, after taking the servsafe course realize how utterly negligent most food establishments are.
In my 15 yrs of professional food service I never was asked to wear a pair off gloves, practice safe hot/cold holding guidelines etc.
I remember one well known New Orleans establishment that would wash their greens in the pot sink or leave cases of chicken backs sitting in it's own growing puddle of defrosting chicken blood on the loading dock because the prep cook hadn't gotten to work yet!