You need to check with your specific health department. In most states the hot-holding temps need to be above 140F, and the cold holding below 41F. There have been a lot of revisions over the last couple of years, and some places are not up to speed yet.
They told me no chili, because its so called hazardous food. However I can have chili beans in sauce. If the can says chili I have to have a lab test it to make sure its not hazardous.
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 !!!
Did you find a kitchen yet?
Hi Night shift I live in Franklin,TN Iam in desperate need of A kitchen for rent. We manufactur a product that we currently sell,we are looking for somewhere to call home for 4-8 hour per week. Please let me know if you heard of any places. 615-472-8752
what schedule do you mean? 250$ a month is high, there is another place across town from me, farther out, that has spots for 175$ i might move to, its just another 20 miles a day i dont want to drive.
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?
Ahh yes! Living the good life there!
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!
In my state your commisary has to sign a piece of paper daily (or when you worked) and you have to keep it on record.
Some vendors pay $75 a month for a hot dog cart, but never show up there because the place is such a wreck. They tow their carts home and clean and replenish them there. Long as a nosy neighbor doesn’t complain, that seems to be how it often works. The 75 bucks is just for a piece of paper to show the inspector.
I have concession and vending guys, and a few who are doing things like jerky, sauces, and sandwiches.
In Orlando last I checked 3 years ago it was $30/month for a MFDV. The two I checked out were disgusting though and fortunately found better alternatives.
GoTTi, for the 250 per month, how is the schedule created? I guess there is a cap on how many people can rent the commisary per month.
davebugg, thanks for the info. quick question, what kind of folks typically rent your kitchen? caterers who do a few jobs per month?
if i build a commisary and have at least 2 people rent it for a 250$ per month, that greatly would help me.
for a mobile food comm. it is $250 a month here in los angeles, ca.
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