At least One Employee, or the Owner would have to get a National Restaurant Association ServeSafe certification, the studybook with anwer sheet ( required) is about 50 bucks, the class/test is usually free, or a token 20 bucks or something.
Whether You're slamming-out plates of chow, or selling bagged ice, Somebody's got to have a certificate these days.
A simple NSF-approved tray with hinged cover, and self-serve tongs, not too much of a problem, besides pastry (for the most part) does'nt require refridgeration. But where it might get expensive is the coffee maker.
Technically the County would require the Owner to get a commercial maker ($500-up), and possibly re-do some plumbing, and possibly filter the water, and periodically do tests on the water.
What a head-ache.
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