Hi everyone! Well, I am taking the plunge!
I've been here on CC a while now, and have been doing cakes for almost a year, and am (hoping) that I am getting better enough at this to become legit........I've read everything I can get my hands on about home inspections, and have talked with a couple of people here from NC about home kitchens, and I think I am ready for this.......I think I am more scared about the actual inspection than anything! I just called Raleigh, and I am scheduled for an inspection on July 10!
So, if you have any tips or advice you could throw my way, I would love it!!!!!
Wish me luck!!!
Susan
How very exciting!! Try not to be too nervous, I know, easy to say! Just remember that if there's a problem you can fix it and schedule another inspection! But I agree with Leahs - our standards are higher than the state's! 
Good Luck!
Melissa
Each state differs, so I'll just share what my inspector looked for. Basically, they want to be sure food temp control is in place.
- They checked my refrigerator to make sure it shut all the way and sealed when it closed (no air gaps to lose temperature).
- They checked the temp in the 'frig and in the freezer.
- They tested the water temp to make sure it was hot enough in ALL the sinks ... bathroom, handwashing, dishwasher and sinks.
- Did I have a trash can with a lid?
- DId my bathroom door automatically shut?
- DId I have that little doo-hickey thing that I hang my brooms and mops on so they weren't on the floor?
- DId I have soap dispensers by the handwashing sinks and did I have paper towels by those sinks (can't use a cloth towel more than once to dry your hands).
- Were my shelves at least 6" above the floor, as per HD guidelines?
- Were my light bulbs over my stove and in my walk-in 'frig protected by those little light bulb cages?
- Did I have the proper celing tiles (fire resistant) and wall coating?
- Did the floor meet HD spec?
Believe it or not, they really don't care if your floor is swept or if the counters are shiny I mean you can't have the EXTREME, of course, but they are looking for things that will affect food safety and that will affect airborne illnesses and contamination.
Good luck with the inspection and other start up hiccups! It can be over whelming in the begining, stay calm and try and not spend impulsively. I know alot of people who buy "commercial" state of the art equipment and one year down find they could have saved $$$$ by using simpler techniques.
Thanks, everyone! (And thanks, indydebi, for all the tips!)
I can't wait to get this ball rolling! 
I've learned SO much here, and I know that I can count
on you to help if I need it!!
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