I've found a catering company storefront who is willing to rent kitchen space to me. I filed for my food license and just received a phone call from the local health dept inspector wanting to set a date for inspection. For those of you who rent, can you please share your experience with me? Obviously I haven't baked in the kitchen yet, so do I need to have my supplies in the kitchen at inspection time? Is the inspector more concerned with the status of the kitchen or how I will be utilizing it....where I keep my supplies, how I store, etc. Any advice would be most appreciated!!!
Call the inspector and ask. We had to have our equipment in place but no food until we passed. The inspector is more concerned about the set up, temp in fridge and freezer, sinks, food prep areas, etc than overall cleanliness. This is not to say the place can be dirty, it can't, but I crack up when I read the posts about people scrubbing everything in sight with a Qtip.