quote:

Originally posted by Nightshift

Yes I am in Nashville TN but not from here. LOL. I am originally from Port Huron, Michigan which is about 60 miles northeast of Detroit. I like it better here.

I got this thing from the health dept and it said the commisary has to sign it everyday. However I may read it again. Maybe I am wrong.

I am bummed I can’t have chili or slaw made with mayo.

You have any loopholes u want to share?

quote:

Originally posted by roadmaster

Nightshift, aren’t you from the Volunteer State? The commissary I have set up is the kitchen of a liquor store/deli. Health Dept. gent knows the kitchen and said it would be fine, but I never contemplated having a sheet to be signed daily by them. Luckily, that’s of no hinderance to me personally, because as I mentioned earlier, my commissary is at a liquor store and I am a daily customer already. The owners are very nice people. I figure that cleaning at the end of the day would be more pleasant with a cold adult beverage and maybe a little Jimmy Buffett!

Nightshift, If TN is like florida the commissary keeps a Log of your daily visits and as long as the Chili and Slaw is made in a licensed kitchen with a Labeled container on your cart. I believe that as Long as the chili is served @135 F. or Higher and the Slaw is Kept @ 42 F. or below in a cooler. That maybe this is the loop hole..They can only WRITE YOU UP. NOT SHUT YOU DOWN. Again thats in FL. Good Sales !!!