As I appended to my last post, the kitchen inspector wasn't able to visit earlier in August. She is scheduled to come here on Tuesday, the morning after I teach a fermentation class.
I made lasting progress for the inspector's last scheduled visit. There is some extra cleaning that needs to be done, that *always* needs to be done when someone comes over, but I'm not worried.
However, since the last big go-around of household/pantry/closet re-organization, I realize that I don't have a perfect solution to separate business and household stuff through their entire life-cycles, and I think that this will be what the inspector will try to teach me about next week.
I have separated out ingredients and equipment, but I have four places where I store business equipment. Maybe this isn't okay.
Also, since I'm not in production mode right now, I don't know where I'll store bigger amounts of finished product. Even if I'm not ready to produce large quantities, I think the inspector might want to know where I think I'll be storing product before it goes elsewhere.
So this morning -- in between looking for a lost chicken -- I re-arranged the long-term pantry so that there's more enclosed, separate space to hold finished preserves.
It's really weird to think about how your family stores things, from an outsider's perspective. I keep realizing that there are huge fields of things I haven't even considered yet. I am being as anal as I can possibly be, and then there's another entirely obvious thing that I hadn't considered before... ho hum...