Kitchen Inspection Ma

Business By dreamcakesmom Updated 8 Nov 2010 , 1:33am by Ellyane

dreamcakesmom Posted 7 Sep 2010 , 11:09pm
post #1 of 11

I am preparing to have my home kitchen inspected, anyone in MA have advice, guidance, support? The health inspector sent me the code to follow but it is so vague- can have 2 compartment sink IF using the correct procedure, etc. Was wondering if anyone else has had one completed and maybe some feedback as to what I may need to have in order before they come.

10 replies
oblada Posted 9 Sep 2010 , 4:54pm
post #2 of 11

I'm in Marshfield and I had my home kitchen inspected. It wasn't too bad. I totally know what you mean about the code being vague.

Basically, you need to have a separate shelf in the fridge to store your perishables like milk, etc. You need a separate area to store your dry goods. We converted a closet to a pantry and store everything in there. You need a thermometer for the fridge. They will test the temperature of the oven. If you have a pet, you need to have a place where you can put them while you are cooking. Like in a room with the door closed. Other than that just keep your kitchen clean, clean, clean and you should be good!

cupcakemkr Posted 9 Sep 2010 , 5:23pm
post #3 of 11

I had to have a seperate storage area for my baking untecils/pans as well and my dishwasher was checked for temp - not my stove though

Mothersuperior Posted 9 Sep 2010 , 5:35pm
post #4 of 11

Good luck, and keep us posted.

kansaslaura Posted 9 Sep 2010 , 5:35pm
post #5 of 11

Wow... I wish Kansas was so friendly!

dreamcakesmom Posted 9 Sep 2010 , 10:01pm
post #6 of 11

Thank you so much for the info and support. I have a separate fridge and I have 2 shelves in my regular pantry for my baking stuff, do you think that is ok or should i relocate my own goods to another closet? Also- In regards to the sinks. I have 2 compartments and it talked about being able to us a basin as a 3rd compartment. What type of sanitation do you use? Do you have "commercial" grade dish doap and sanitizer?
Lastly in regards to bathroom do I need a paper hand towel dispenser or just paper towels within arms reach? Since it's my 1st fllor guest bath I would rather not have to hang a handtowel dispenser from the wall. Mine is down a hallway from the kitchen with a window for ventilation.

kansaslaura Posted 9 Sep 2010 , 10:50pm
post #7 of 11

As far as the papertowels in the bathroom issue, I saw an AD for some pop-up papertowels on TV the other day for bathroom use. I think they were Kleenex brand. They'd be a lot more attractive than a roll and still qualify as disposable.

dreamcakesmom Posted 9 Sep 2010 , 10:59pm
post #8 of 11

thanks kansaslaura- will check local stores for them

dreamcakesmom Posted 19 Oct 2010 , 1:23am
post #9 of 11

I'm awaiting my inspection and of course I read, reread, reread and read again this code. FOr those in Mass can you clarify your process. I will not be using any utensils for direct customer use, Am i ok with just a dishwasher as long as I have a temp log and thermometer or do I still need 3 compartments and sanitizer and if I need the 3 compartments what type of sanitizer do you use. Also- what do you use to clean/sanitize your work areas

Jknight106 Posted 23 Oct 2010 , 3:21am
post #10 of 11

Does the inspector check the whole house or just the kitchen?

Ellyane Posted 8 Nov 2010 , 1:33am
post #11 of 11

I only have a one-section sink. Could I use two rubbermaid basins as my other compartments?

Quote by @%username% on %date%