Inspection Pass yay

Bed & Breakfast / Short Term Rental Host Forum

Help Support Bed & Breakfast / Short Term Rental Host Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Skamokawa

Well-known member
Joined
Aug 24, 2008
Messages
692
Reaction score
0
Just had the inspection. Was told I'll need a dedicated hand washing sink in the next upgrade. Sigh. That will be very difficult to squeeze in, but otherwise flying colors.
And thanks to those who were kind to the recent questioner. I was at hospital with DH when questioner phoned saying she was starting a B&B and could I spare 20 min? She found me on the web. Due to bad cell connection I couldn't understand everything but suggested the site as a resource where many of her questiones had likely been answered. I've probably suggested having a look at this site to a small handful of people over the years. This recent one is the only one I know took a look. Suggested it to locals years ago, no interest so have never suggested again. Now sort of like to keep it to myself.
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.
We were allowed a double sink ie 1 big one with small basin on the side (probably not explaining well) doesn't take up more than 6 inches more than the standard 1 basin and covers us for that - just has to be kept as handwashing only.
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
TheBeachHouse said:
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!
Our laundry room is close enough. But, like Skam was saying, you get a different inspector, they say something different.
We bought the exact chlorine strips the inspector told us to get. The next guy said, "those are for pools, you need these." For Pete's sake guys.
Of course we got dinged for having the wrong strips.
Thank goodness we cannot have commercial kitchens here. That's an expense we can't absorb.
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.
Skamokawa said:
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
 
We always got dinged 3 points for having our hand washing sink in the bathroom (literally 12 steps away) rather than in the kitchen. When we remodeled and added a baking station, we made sure to put in a second sink and called it the "hand sink." 100's ever since.
 
thumbs_up.gif
thumbs_up.gif
 
Our town changed rules this year; instead of having all paperwork and inspections in the spring, which we have had for 27 years, they have decided to require it before the end of this year....without informing us of the change. So we have been scrambling to comply and scheduled the inspection for early January. We hold a year 'round B+B license but are only operating seasonally this year. I am reluctant to give up our year 'round license because once you give something up in this town, the likelihood of ever getting it back is slim.
We are the only Bed and Breakfast Home in the town with a food license. (All the other small B+B's that offer food are operating under the town's radar...airs for example.) We are lumped in with the year 'round B+B Inns, like many of you with more than 3 rooms, and are expected to meet all the standards of the larger properties. The town next door, which is actually a more popular destination in the summer, has practically no requirements for B+B's. Amazing what a difference few miles make!
 
Our town changed rules this year; instead of having all paperwork and inspections in the spring, which we have had for 27 years, they have decided to require it before the end of this year....without informing us of the change. So we have been scrambling to comply and scheduled the inspection for early January. We hold a year 'round B+B license but are only operating seasonally this year. I am reluctant to give up our year 'round license because once you give something up in this town, the likelihood of ever getting it back is slim.
We are the only Bed and Breakfast Home in the town with a food license. (All the other small B+B's that offer food are operating under the town's radar...airs for example.) We are lumped in with the year 'round B+B Inns, like many of you with more than 3 rooms, and are expected to meet all the standards of the larger properties. The town next door, which is actually a more popular destination in the summer, has practically no requirements for B+B's. Amazing what a difference few miles make!.
Ai yi yi. Would the license transfer to new owners if you decide to sell?
 
We always got dinged 3 points for having our hand washing sink in the bathroom (literally 12 steps away) rather than in the kitchen. When we remodeled and added a baking station, we made sure to put in a second sink and called it the "hand sink." 100's ever since..
We have a half bath just off the dining room, with commercial type soap dispenser and paper towel dispenser, and I think that has saved our bacon on a couple of inspections, including this one. I know where I will put the hand sink when the time comes, but it will be pricey, because i don't want it next to the commercial 3 compartment. I'd like it further down the counter-top so it can also be an auxiliary prep sink. I'll have to move the guest fridge and lose some storage. :( Thank God for pex!
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.
Skamokawa said:
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.
Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share. :)
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.
Skamokawa said:
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.
Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share. :)
.
Our cycle is 2.5 minutes. We're over and done with the dishes lickity split. Ours is sanitized by heat (I didn't want the chemicals), so the kitchen gets pretty steamy. It's 24' wide.
If you have a 3 compartment sink, why did the inspector tell you that you needed another sink??
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.
Skamokawa said:
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.
Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share. :)
.
Our cycle is 2.5 minutes. We're over and done with the dishes lickity split. Ours is sanitized by heat (I didn't want the chemicals), so the kitchen gets pretty steamy. It's 24' wide.
If you have a 3 compartment sink, why did the inspector tell you that you needed another sink??
.
"Clearly, that is not a hand sink" You need a stand-alone dedicated hand-washing sink." This guy is from the neighboring state and its largest city's county. But with the current funding in our county, I will likely see him again next year.
The silver lining to all this is that if I decide to do dinners for all comers once I truly step away from employment outside the home, then I'll have a full restaurant license.
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.
Skamokawa said:
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.
Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share. :)
.
Our cycle is 2.5 minutes. We're over and done with the dishes lickity split. Ours is sanitized by heat (I didn't want the chemicals), so the kitchen gets pretty steamy. It's 24' wide.
If you have a 3 compartment sink, why did the inspector tell you that you needed another sink??
.
Usually the 3 bay sink is for dish washing purposes. (Wash-rinse-sanitize.)Then you need the hand washing sink so you're not washing your hands over the clean dishes. The whole thing is silly in such a small environment.
We don't do food prep once breakfast has started. If I'm washing my hands in the sink it's over the dirty dishes because we can't wash dishes in a 2 bay sink unless we have a bucket for the bleach sanitize. So we throw it all in a home dishwasher with sanitize cycle and heat pump to bring the temp up to 150 or so.
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.
Skamokawa said:
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.
Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share. :)
.
Our cycle is 2.5 minutes. We're over and done with the dishes lickity split. Ours is sanitized by heat (I didn't want the chemicals), so the kitchen gets pretty steamy. It's 24' wide.
If you have a 3 compartment sink, why did the inspector tell you that you needed another sink??
.
"Clearly, that is not a hand sink" You need a stand-alone dedicated hand-washing sink." This guy is from the neighboring state and its largest city's county. But with the current funding in our county, I will likely see him again next year.
The silver lining to all this is that if I decide to do dinners for all comers once I truly step away from employment outside the home, then I'll have a full restaurant license.
.
Skamokawa said:
"Clearly, that is not a hand sink" You need a stand-alone dedicated hand-washing sink." This guy is from the neighboring state and its largest city's county. But with the current funding in our county, I will likely see him again next year.
The silver lining to all this is that if I decide to do dinners for all comers once I truly step away from employment outside the home, then I'll have a full restaurant license.
My state?
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.
Skamokawa said:
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.
Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share. :)
.
Our cycle is 2.5 minutes. We're over and done with the dishes lickity split. Ours is sanitized by heat (I didn't want the chemicals), so the kitchen gets pretty steamy. It's 24' wide.
If you have a 3 compartment sink, why did the inspector tell you that you needed another sink??
.
Usually the 3 bay sink is for dish washing purposes. (Wash-rinse-sanitize.)Then you need the hand washing sink so you're not washing your hands over the clean dishes. The whole thing is silly in such a small environment.
We don't do food prep once breakfast has started. If I'm washing my hands in the sink it's over the dirty dishes because we can't wash dishes in a 2 bay sink unless we have a bucket for the bleach sanitize. So we throw it all in a home dishwasher with sanitize cycle and heat pump to bring the temp up to 150 or so.
.
Morticia said:
Usually the 3 bay sink is for dish washing purposes. (Wash-rinse-sanitize.)Then you need the hand washing sink so you're not washing your hands over the clean dishes. The whole thing is silly in such a small environment.
But if she had a commercial dishwasher, there would be no hand washing of dishes, so one could be a dedicated handwashing compartment. Everything must go into the dishwasher.
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.
Skamokawa said:
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.
Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share. :)
.
Our cycle is 2.5 minutes. We're over and done with the dishes lickity split. Ours is sanitized by heat (I didn't want the chemicals), so the kitchen gets pretty steamy. It's 24' wide.
If you have a 3 compartment sink, why did the inspector tell you that you needed another sink??
.
"Clearly, that is not a hand sink" You need a stand-alone dedicated hand-washing sink." This guy is from the neighboring state and its largest city's county. But with the current funding in our county, I will likely see him again next year.
The silver lining to all this is that if I decide to do dinners for all comers once I truly step away from employment outside the home, then I'll have a full restaurant license.
.
Skamokawa said:
"Clearly, that is not a hand sink" You need a stand-alone dedicated hand-washing sink." This guy is from the neighboring state and its largest city's county. But with the current funding in our county, I will likely see him again next year.
The silver lining to all this is that if I decide to do dinners for all comers once I truly step away from employment outside the home, then I'll have a full restaurant license.
My state?
.
yep
 
Yay for a good inspection. Separate hand washing sink? Yeah, we call it the bathroom. Yikes. Can't keep up!.
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
.
Skamokawa said:
This inspector said it is due to our restaurant license. Also suggested a commercial dishwasher. Really don't have room for that. This inspector is on loan to the county from the major metropolitan area nearby.
We usually get a different person each inspection. They all emphasize different things, so that lessens the worry somewhat.
We had to do the 3rd sink & commercial dishwasher before they would give us the restaurant license. The commercial dishwasher is the same size as the home model. We put in a small bar sink next to our 2 sinks. It's in such an awkward spot that we never use it, but it's there!
.
Our home size dishwasher is NSF approved for sanitizing temps, but a home type. The inspector said the commercial unit would have to be one of the 15 minute cycle ones for quick turnaround. I've seen these units and while relatively compact, they are still much larger than our home unit, which is crammed to the right of our three compartment commercial sink just next to the wall. There isn't even a quarter inch to spare. If you know of a true commercial unit that fits in the home size slot- please share. :)
.
Our cycle is 2.5 minutes. We're over and done with the dishes lickity split. Ours is sanitized by heat (I didn't want the chemicals), so the kitchen gets pretty steamy. It's 24' wide.
If you have a 3 compartment sink, why did the inspector tell you that you needed another sink??
.
Usually the 3 bay sink is for dish washing purposes. (Wash-rinse-sanitize.)Then you need the hand washing sink so you're not washing your hands over the clean dishes. The whole thing is silly in such a small environment.
We don't do food prep once breakfast has started. If I'm washing my hands in the sink it's over the dirty dishes because we can't wash dishes in a 2 bay sink unless we have a bucket for the bleach sanitize. So we throw it all in a home dishwasher with sanitize cycle and heat pump to bring the temp up to 150 or so.
.
Morticia said:
Usually the 3 bay sink is for dish washing purposes. (Wash-rinse-sanitize.)Then you need the hand washing sink so you're not washing your hands over the clean dishes. The whole thing is silly in such a small environment.
But if she had a commercial dishwasher, there would be no hand washing of dishes, so one could be a dedicated handwashing compartment. Everything must go into the dishwasher.
.
Breakfast Diva said:
Morticia said:
Usually the 3 bay sink is for dish washing purposes. (Wash-rinse-sanitize.)Then you need the hand washing sink so you're not washing your hands over the clean dishes. The whole thing is silly in such a small environment.
But if she had a commercial dishwasher, there would be no hand washing of dishes, so one could be a dedicated handwashing compartment. Everything must go into the dishwasher.
You would think. But, we're required to put everything in the dishwasher and have the 3 bay sink for backup purposes. Or, we can just do it all by hand with the 3 bay method. But if you have a dishwasher you have to have the backup.
To make it stranger, I cannot have a commercial kitchen. I could have the commercial dishwasher or a commercial fridge (which they really want but cannot require) or a commercial range, but not a commercial kitchen.
 
Back
Top