to do and ask to prepare for this? Besides scrubbing my kitchen until it shines, that is
I have fish, no other pets. The tank is on one of the kitchen counters, but in a corner. Will this be a problem do you think? I have a double oven, not a commercial oven, so I should be ok right? No carpet in the kitchen. Dh is taking the kids out for breakfast.

Are there any questions I should ask the inspector when he comes? He was very nice over the phone, even mentioned that I was fine operating under the cottage food laws for now. I want to do more wedding cakes and will be doing a bridal show in the fall, so I think it may sound better that I have a licensed and inspected kitchen.

Feeling nervous

pre-congrats on getting legal! It will not only help with brides, but many venues will not permit a non-licensed cake in their facility so this will open many many doors for you!

Each inspector is different, but what mine checked was if the water was hot in the hand washing sinks (and mine was TOO hot and I had to adjust the water heater); temperature gauges and control in the 'frig and freezers (making sure foods are stored properly) They made sure I had hand washing sinks, paper towels at the handwashing sink and hand soap dispensers, a mop sink, a 3-compartment sink, checked the dishwasher temp, 'frig temp, freezer temp, checked the rubber seal on the freezer doors.

OMG!
Thank you Indydebi!!

Of course, now I'm even more nervouse

Did the inspection take place yet? How did it go?

don't forget the bleach for the rinsewater.

I dunno if it was me, i'd move the fish, i know my inspector wouldn't like it.

we can use bleach here

thats why the 3 sinks...one for soapy water...one for bleach water , one for clear water.

some places make you have PH strips to test the water...i don't have to.

here you can't use a home type dishwasher either...i got one though...to pre rinse all that dang grease off...he says something about it every time...then i tell him i pre rinse...then it's a-ok...my guy is pretty cool....i hope i don't ever get a new one.....after some of the horror stories i've heard

Just found this nn ehow

Check the health inspector's credentials before you allow him or her into your kitchens.

Post hand washing signs in all restrooms.

Don't offer food or anything else to the health inspector. This may be construed as a bribe.

Walk with the health inspector during the actual inspection. Take notes and ask questions about what the inspector is doing. Fix a problem when it's simple and can be remedied immediately.

Review your local health code for any special, local requirements.

If you don't understand the violation, ask the health official to explain. Don't be confrontational.

If you disagree with the inspector's findings, keep quiet for the time being and appeal the decision later. Your health inspector should be your ally. He or she can improve the quality of your cuisine and save you from the devastation of a foodborne-illness incident.

I found a samle inspectors form from Georgia, I know not your state or mine, but it might be helpful to do a self run through before your real inspection.

http://health.state.ga.us/pdfs/environmental/Food%20Inspection%20Form.pdf

good luck

Thanks for all your responses!

Anyone else in OH do this? I know you're out there!

I know this is late, but.......

So how did your inspection go? I'm operating under the (legal in Ohio) cottage food laws for now, but am always looking to hear the stories of those that have gone and gotten inspected.

I totally fogot I posted this LOL

I passed!
Thanks to everyone for their advice BTW. This was my home kitchen that I had inspected. After spending 5 hours cleaning (you could have licked any surface in there I swear ), the inspector took a look around and said "looks good." Can't believe I made myself crazy over that.

The inspector was super nice and had good advice for me.

Michelle, I was also operating under cottage rules. I decided to go ahead and get licensed because I want to start doing more weddings and I think it sounds more professional to say that I operate out of a licensed and inspected kitchen.

I did a cake for my kids' school (they had a baby shower for their teacher) and when the other moms and teachers asked, it really did sound more professional to say I had a "licensed home bakery." Plus, it is only $10 for the year. I would totally reccomend it for any OH baker that wants to do this as more than a hobby.

I wish I could, but hubby and kiddo just had to get a four-legged monster, so I don't qualify now.

Congrats on passing!

I'm in CF now, but I grew up in Bedford and lived in Lakewood when I went to art school.

Cathy, you're so lucky! Congrats on passing!

I wish I could do the same but in NJ (one of those 'police' states), they make you jump through hoops. Not to mention the fact that I have three cats and would love to get rid of two of them in a heartbeat! (The funny thing is I bottle fed one of them when I rescued him and he's still not as sweet as the 'middle' one). Honestly, I did try to find him a home when he was weaned - I really did as I did not want three cats then and 13 years later I still don't want three cats!