Hi Guys,
I am so excited. My inspection appoinment is February 27th at 9:30. I am excited. That gives me 9 days to prepare and get everything clean and in order. I have a few questions for you guys.
1. What types of sanitizers do you use for you counters, pans, utensils etc.
2. My inspector told me to have a labeling system set up?? How do you guys label your products.
3. Do you have a separate shelf in the refrigerator and in the cabinet labeled for cake supplies only.
4. Can I buy a shelving unit to put my non perishable supplies on.
5. What types of thermometers do you have in your refrigerator? He said that I needed one in the refrigerator. Can you post pics and let me know how much it costs?
I think that is all at the moment. If I have more questions, I will let you guys know.
I am ready for my inspection almost too. It sounds as if you are working out of your home kitchen? A thermometer is just that. Just go to a restaurant supply website and look for a refrigeration thermometer. Mine is just a little one that suctions to the inside. It is only about 2 inches long.
I guess I can't answer your other questions because my kitchen is separate from the rest of the house so I dont have to separate household from the rest.
Good luck as well! I'm preparing for mine too. 
Hi Guys,
I am so excited. My inspection appoinment is February 27th at 9:30. I am excited. That gives me 9 days to prepare and get everything clean and in order. I have a few questions for you guys.
1. What types of sanitizers do you use for you counters, pans, utensils etc.
2. My inspector told me to have a labeling system set up?? How do you guys label your products.
3. Do you have a separate shelf in the refrigerator and in the cabinet labeled for cake supplies only.
4. Can I buy a shelving unit to put my non perishable supplies on.
5. What types of thermometers do you have in your refrigerator? He said that I needed one in the refrigerator. Can you post pics and let me know how much it costs?
I think that is all at the moment. If I have more questions, I will let you guys know.
I have a dishwasher, so my pans get washed in there. The countertops get sanitized with all purpose cleaner w/ bleach (store brand)
When they speak of labeling products, I believe they are talking about your finished product that you will sell. It needs to have a net weight (use a postage scale), ingredients list, and your contact info.
I do NOT keep my cake ingredients separate from my household food in the pantry OR fridge. My inspector didn't require it.
I bought my thermometer from Lowe's. Just ask an associate and they'll take you right to them. Here is another thread where NC inspections were recently discussed:
http://www.cakecentral.com/cake-decorating-ftopicp-6238641-.html#6238641
HTH
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