I just finished writing out my checks and forms to become licensed and my inspection is on Monday. I am very excited to finally be taking this step, but I admit I am very nervous! (need a nail biting icon here)
I went through this process a few years ago, but they have changed some of the standards for the inspection and I want to pass the first time!!
Anyway, I just needed a place to express my feelings, where I knew others would understand!
Thanks,
Kathi
Good luck on your upcoming inspection - I'm pretty sure you'll do fine. I'm going to be inspected real soon, here in NC also. Of course, I'm nervous and biting my fingernails (and sleepless nights!).
I've talked to several inspectors before and they are really friendly people. They told me what do I need to do first before they come over, for example - have thermosat ready in the fridge, label items, etc.
Let us know how you make out with your inspection - we'll be crossing our fingers for ya!!
It will go very smoothly. I remember the anxiety, and I am renting my shop from a BBQ place (part time bbq'ers) It will be fine, and Monday you'll go, What, that's it? Great, I'm ready for my order now!!
Ladies, you will do fine!!! I was a nervous basket case in May.....I was inspected and LICENSED May 1. It is not as bad as you think.....they REALLY ARE THERE TO HELP US. Just relax.....and we will be waiting to cheer you on!!
Thanks everyone!
Doug, I'll post as soon as I can after the inspector leaves! I can tell you now what she told me to I have to do, though.
1. Have safety light bulbs (shatterproof)
2. She will be checking the nearest bathroom for cleanliness.
3. She will be looking through all my cabinets and drawers for cleanliness and evidence of pests.
4. I must have all my equipment and materials separate from home stuff.
5. I must have a separate shelf in the fridge.
6. Thermometer in the fridge.
7. I must have samples of labels, which include an adress/phone number where someone can reach me in case of a problem, and ingredients in descending order of quantity in recipe.
I'll fill you in further after the inspection.
Kathi
I "PASSED"!!!!!
My inspector just left and I'm so happy!!!!!
Okay Doug here's the lowdown.....
She checked to be sure my water gets hot, my fridge stays cold (thermometer), and that everything is clean. She looked at my labels, and said that I needed to include a disclaimer on my ingredients label that states the item is processed in a plant that processes peanuts and tree nuts.
Probably the only two "surprises" were first, that she said anything that isn't in it's original labeled package needs to be labeled. For example, I had whole almonds in a clear tupperware container. Those need to be labeled "almonds". And second, I am supposed to wash and sanitize my mixer bowl and attachments before use even though that is also done after use. She said this is just in case dust or pests could have gotten into or on those things.
As for "passing", she said NC doesn't "pass" kitchens. The certification is that they have inspected your kitchen, know what you are doing, and have no problem with it. I specifically asked about future inspections and she said NC only comes back on a complaint basis. The hope is they will only see you that one time! Oh, they do come back if you want to add something to your repertoire.
I hope this helps! Now I just have to wait for the business license to come in the mail.
Kathi
C O N G R A T U L A T I O N S ! ! ! ! ! 
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thanks!
wow -- that sounds much easier than you would think it would be.
? re: labels
1) for ones that go w/ goods -- just copy down everything that goes in -- in any particular order? (and if using mix, just copy its label?
2) for ones like the almonds -- does this mean I have to practice my handwriting or can do computer. -- Do they need a use by date?
Thanks yankeegal! Thanks Doug!
You don't have to label anything that is special ordered, like a cake for a party, etc. But, if you plan to sell items that are pre-packaged or sold at stores, farmer's markets, etc. they have to have labels. The label(s) need to include your business name and address, the items common name, net weight and ingredients. You need to list the ingredients in descending order by weight. If you use a mix or anything that has ingredients in it (even choc. chips), you need to list those ingredients from the back of the package. Oh, and now the peanut, tree nut disclaimer. I'll include samples of my labels at the bottom of this post, so you can see. Sorry they're a little blurry, I use Avery Design Pro and when I made it a jpg it didn't come out very clearly. I use a front and back label, but you can put it all on one if you want.
As for labeling food, they don't need a use by date, they just need to say what they are. You can label by hand or use a labeler or whatever you choose. The ones I have that are labelled had tupperware labels, so I will probably try to buy more of those for consistency, but I'm a little OCD.
I hope this helps,
Kathi
Congrats Kathik!!!! WOOHOO!!!
And thanks for the info on labeling. Even though I'm in Canada, we have regulations too, and that makes it easier for me to understand. I already use Avery's software, so I'm going to do the same!
And congrats once again!!!!
Congratulations! I want your recipe for biscotti, too! Thanks for the label information. Next year I hope to have my kitchen up and running. Your insights for the inspection are appreciated. I'm in Durham County.
Leslie
Thanks Pootchi and Leslie!
Leslie, I don't give out my actual business recipes, however I based my chocolate chip biscotti recipe on this one from cooking light:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665431
Good luck for next year!
Thanks again,
Kathi
Mazal tov kathi! Passing the kosher inspector seems the most difficult to me, this was the easy one.
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