Got inspected today

[argohauler]

Neighbour hauls manure in his dump truck and then corn or beans Washes it out, but still. I've heard of guys hauling garbage and then grains....Nice eh?

[Bucket Head]

I just scratched corn and beans off my grocery list.

Going back to the sinks, it is a regulation- at least here in NY, that your 3-bay sink has to be big enough to submerge your biggest pot or pan in. Otherwise you fail your health inspection. However, having a sink large enough to submerge one's syrup pan is unrealistic at best.

But in a related story, I once sold an average size three bay sink to a guy who makes kettle corn. Obviously his equipment wasn't going to fit in it and I asked him about it. He said he asked the inspector about that too and they said, "Just get the three bay sink installed and we will go from there". What that meant was that he'd have the correct sink in place for 98% of his equipment and the huge kettle and paddle would not be an issue. He's still in business so I guess there is some leeway or compromise in there somewhere. So be polite and smile a lot when your inspector visits. It will help.

Steve

[mellondome]

He would have to have a CIP (clean in place) procedure for his kettle. Same as you would for a RO, evaporator, drawoff tank, water jacket canner, head tank, milk tank or transport tank.

[Bucket Head]

I'm not doubting you- I just don't know what procedure or arrangement allowed him to use the "small" sink. I'm just saying there must be ways to work around certain types of equipment. A polite conversation with an inspector should shed light on the subject.

And do not comment on their rusty car....lol!

[Haynes Forest Products]

I doubt that they make a micro brew stick their fermenters in sinks or a brewery takes their copper kettle that's bolted to the floor and stick it in a sink. I would ask them as they walk out the door how to wash a dish washer. They didn't ask how I clean my filter press. I believe they know there are a lot of grey areas and don't even ask because they don't know the answer. I open up my press and punch out the cake and back in they go spray down with super hot water and install papers and get back to filtering. I guarantee after I change over to filtering and circulate into the finish pan my press it sterile.

I understand that were selling to the public but I don't sterilize my pots and pans at home.

[johnallin]

I'm all for keeping my equipment clean - but, to be honest, mostly for taste and grade.
Since the last thing touching our syrup are the 185-190 degree walls of the bottler, which sterilizes it, I don't fully understand the need for special sinks etc.
The product is boiled, filtered and then re-heated to canning temperature before it reaches the consumer. There are far greater opportunities for contamination in a street vendor's food cart...where do they keep their sinks??

[heus]

Yep this is why I'm probably getting out of the bulk syrup business. The federal government can stay off my property!

[jmayerl]

Why are you being inspected by the FDA? DO you sell more than 50% bulk or is Wisconsin just clueless?

Federal inspection went great. Was even better and easier going than the state was.

[Haynes Forest Products]

Jay tell us more about it and what were they looking for?? That's my next step to ruling the world.

[DaveB]

Federal inspection went great. Was even better and easier going than the state was.

Jay tell us more about it and what were they looking for?? That's my next step to ruling the world.

Yeah, I'd like to know more about that as well. I'm in the process of equiping my commercial kitchen space and I'm torn between what kind of sinks to get. I know I need a hand wash sink but for the main sink to wash everything I'm wondering if I should get a 1, 2 or 3 bay sink. We don't health department inspections but if I'm packing someone else's syrup I know the FDA can inspect the facility and I don't know what they require. I've looked at some nice large one bay models that would be great for washing pans I use for canning or making sugar. I could do the same with a 2 bay model but I know there might be a requirement for the three bay model as well. I just want to get what I need and not have to replace it a year down the line!