Scheduling my first inspection, and just not sure about how to properly store the scoops for my flour and sugar bins. Should they be stored in the bin with the handle up, or on top of the container...? What is the proper way? TIA for any helpful info!
do not store them in the bin (but it's so handy!) usually on top works setting in a fresh daily "clean" dish/container -- but each different inspector in each different jurisdiction can have their own idea -- do you have your thermometers in the fridge & freezers?
K8 said: ......each different inspector in each different jurisdiction can have their own idea -- do you have your thermometers in the fridge & freezers?......
Oh sooooooo very ture. I've had conversations w/people who were told to do some very serious/expensive work which they did only to have the next inspector come in say 'what's this?? No, no, no - take it out!" sor of thing :( And a thermometer in the oven(s) too.
Yeah, I just thought storing them inside the bins seemed best especially if only ever touching the handles with clean hands of course. And also while working at a local bakery they always store their scoops inside their bins. But on the other hand I could totally see that not being allowed because of bacteria, cross contamination, etc. I guess I'll just leave them out and see what they say!
Yes I have thermometers in both my fridges and stoves.
Thanks for your input! I'm just freaking out a bit that they're going to have this huge list of findings or something and say I can't open. Lol
I hear yah -- it's the principal's office coming to trip you out one way or another -- you got this -- pls update and let us know you survived 
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