Questions about the 3 tub wash stations at comps


 

Tim W

TVWBB Member
I'll be doing competitions in California this year and had a couple questions about the wash station required. I'm sure some answers may vary from county to county and comp to comp but in general:

Do the 3 tubs need to be on a table? Or can they be sitting on the ground or somewhere off to the side?

Also, do they need to be filled at all times?
 
Tim,

From my experience it's the individual health codes that decide what has to be and why. In GA, all counties use the state health code, which you would think makes things easier... but no when you have Georgia's health code!

Goto the county health department's website and check the temp. events section.

People that compete in California can better answer this of course.
 
I'm not aware of a requirement to keep them on a table. I would think on the ground would be fine, if not a little tough on your back. As for having them filled at all times, I don't think that is necessary. Just when you're working with your meats, etc. I wouldn't worry too much about it.
 
Tim,
Here are some basic rules from a CBBQA Comp. Moran Hill Hope it helps. You can use this as guide line but confirm requirements with the local regulations. Also the entry forms should have the info needed. Good Luck in your Comps.
 
Thanks everyone. I guess I'll contact the comp's organizer. My first comp will be at a Native American casino so I'm not sure which HD (if any) will be governing.

My main concern is if I need an extra table to hold the 3 bins. Thanks for all the input.
 
Tim, sorry to be late to the table. My first comp last year I set up my 3 tubs on a table and had an igloo for a hand wash station. I have added a second igloo for a hot water holder so I can add hot water to my tubs when needed without heating new water in the heat of the comp. IMHO it really doesn't matter what the local health dept wants. If I do it right for me and my crew and the judges safety then I am doing it right, Also if It's convenient by adding a 4 ft table, and easier on this old back, then that's just part of the equipment that I bring.

Once you get your routine down it is easier to follow the same steps each time. Now when you do PC there may be additional regs like floors in your canopy and screened walls etc.

Mark
 
Here's one way we did it: Make sure you have four bus tubs (Wash, Rinse, Sanitize, and Hand Wash) and a way to heat water. A turkey fryer with a 30 Qt stock pot works great! Keeps your tubs stacked and out of the way while you trim and prep. Once prep is done, clear prep table and set up your tubs, wash your stuff and clear the table again to be ready for the next round of prep/finishing.
Honestly, other than a possible pre-event check by the HD to make sure you have the proper supplies, you won't even be challenged on this issue. Many times we just washed the knives, threw away the disposable cutting boards and never even got the tubs out. They just want to be sure you have the supplies, they're not going to stick around to see if they are actually used. Any larger dishes/cutting boards just went into a plastic bag and got washed when we got home. Hope this helps!
 

 

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