What To Do For Inspection Preparation?
Business By surfergina Updated 27 Jul 2007 , 1:58pm by alisoncooks
I'm having my kitchen inspected real soon. I have no clue what to expect him or her to do with my kitchen, but here's a list of what I need to do:
1. Culinary thermosat in the fridge
2. Clean and organize foods in the fridge.
3. Organize all cake/cookie supplies in neatly manner.
4. Store and label food items (flour, sugar, etc)
5. Squeaky clean and shine my kitchen
6. Cover all mixer and equipments.
7. Soap and paper towel in bathroom
So far, this is all I can think of. If you have any other suggestion or recommendation, please feel free to let me know (and others, too!). I am really nervous and in a basketcase, hoping nothing negatives coming out of the inspector's mouth. 
I was inspected in Jan. and it really was fairly easy. I think the one thing I had to do when he came was climb up and dust the light in the kitchen. He basically checked for the thermometer in the fridge, and made sure I had my eggs, butter, etc. away from my other foods. He suggested one of the drawers. Checks to make sure your water gets hot enough, checks to make sure your baking items are kept seperate from your household foods. No signs of pests, checks the bathroom, and that was about it. I think my inspection took about 15-20 minutes. Paperwork took the longest. Good luck on your inspection!! You will do fine.
Thanks, Momof4! I see you're from Wake County - I'm in Johnston County. I hope Johnston County inspectors are good as your's. It's nice "meeting" you here that someone's also from NC 
Sounds like you have covered all your bases........best wishes for a great inspection! NC is easier to get licensed in than some states.....we are lucky!
Surfergina,
I just had my inspection this month and this is what the inspector looked at besides what you and others have mentioned:
He told me to make sure that my pans/utensils were stored inverted-in case of pests, dust, etc...
Have your chlorine test strips-for your santizing solution.
Make sure any exposed lights(flourescent) have covers.
No houseplants in the kitchen-some can be toxic...
My inspector was so nice and helpful....he said they can tell right away if a kitchen is okay or not....He was here about an hour, but that was because I had so many labeling questions, etc...so I talked his ear off.
Good luck!! Try not to stress too much!
WOW--it's so cool to see so many "local" (for me) people on here. I live in Pittsboro and I just started making cakes with the hopes of making a little extra $$ as I stay home with my baby. Wasn't thinking about Health Dept issues.... 
Seems rather daunting. Since ya'll are NCians, what steps did you take first?
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