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Hi Team,
Our application and fee are on their way to Carson City. I added a series of images to the picture area to give an idea of what we just agreed to.
Selftest1, 2 and 3 make up the food inspection that we perform on ourselves - or for a NV food inspector should one show up.
Handwash describes the kind of handwashing station that we need to construct.
Laws1 and Laws2 list some of the codes that apply to the kind of setup that we are having.
Assuming that the State of Nevada has no further questions of concerns, we should be good to go with the rest of the planning.
I have a swag at our shopping list from Costco and think we should be pretty good on that front.
What I am less sure of at this point is our physical environment and equipment. I don't know how many grills we should plan to keep running at a time. I have one 2-burner propane Coleman stove. I think we had two going last year, mine and one other and that wasn't quite enough to keep up with demand within the camp. We were also using frying pans rather than a grill. If anybody has one, that would make things a lot better, I think. We also had one burner dedicated to hot water for the coffee. That couldn't keep up with demand either.
The next step is probably to nail down the number of cooking stations folks think we need. With that, we can start rounding up stoves and grills and people to run them.
more later,
-J
Our application and fee are on their way to Carson City. I added a series of images to the picture area to give an idea of what we just agreed to.
Selftest1, 2 and 3 make up the food inspection that we perform on ourselves - or for a NV food inspector should one show up.
Handwash describes the kind of handwashing station that we need to construct.
Laws1 and Laws2 list some of the codes that apply to the kind of setup that we are having.
Assuming that the State of Nevada has no further questions of concerns, we should be good to go with the rest of the planning.
I have a swag at our shopping list from Costco and think we should be pretty good on that front.
What I am less sure of at this point is our physical environment and equipment. I don't know how many grills we should plan to keep running at a time. I have one 2-burner propane Coleman stove. I think we had two going last year, mine and one other and that wasn't quite enough to keep up with demand within the camp. We were also using frying pans rather than a grill. If anybody has one, that would make things a lot better, I think. We also had one burner dedicated to hot water for the coffee. That couldn't keep up with demand either.
The next step is probably to nail down the number of cooking stations folks think we need. With that, we can start rounding up stoves and grills and people to run them.
more later,
-J
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Re: Permit update
Thu, July 7, 2005 - 9:12 PMWe have a supply of plywood panels stored in Nevada for various Airport projects. Will they accept canvas flooring? We can go with the wood this year, but canvas is nicer to walk on and you don't trip on the edge where two pieces of wood adjoin.
Since this should become an annual event, and can be paid for out of the Airport Donations Funds, I think it's a good idea to purchase equipment which can be stored in the Hanger (cargo container) and ready to go each year. Some borrowing of equipment will be needed as well.
And Jim's right about a large purchase of supplies, rather than having individuals bring donations. We had a huge excess of syrup and flour last year, not nearly enough coffee and virtually no butter.
I'll have cargo space because I'll be driving up at least two times, more likely three times, in a large van before the event. I can take non-perishables up and store them in the Hanger. That way we don't have to worry about someone bringing some essential item and not arriving on time due to a breakdown on the way. -
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Re: Permit update
Thu, July 7, 2005 - 11:48 PMActually, I like the idea of a canvas 'carpet' over a sheets of plywood if we can do that. We are only talking about the food prep/cooking area and I think that will all fit inside my 15x17 canopy - or maybe we could set it up inside the Phoenix. We just need some kind of ceiling that protects the food prep area from the weather, insects and dust.
We really won't need a lot of 'permanent' equipment. The main thing is having adequate propane grills for cooking. A quick trip to Goodwill could handle the bowls, pitchers, spatulas and spoons. Donations would be accepted, of course.
It would be nice to set up the 'legal' hand washing station that could be stored in Hangar 1. We can talk about some of those logistics when I get back in town next week.
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Re: Permit update
Sun, July 17, 2005 - 9:22 PMWe have an official food service permit!
I'll post a copy of it when I get a chance.
With that out of the way, all that is left is making it happen.
-J
