commercial-kichen Questions to ask when selecting a commissary/commercial kitchen

I'm going out today to check out a commercial kitchen that's available for hourly rental about 15 miles from home. I'd like to take my 3 hot sauces to a broader audience and I'd also like to go about it in the proper/legit fashion. 
 
I already know that the hourly rate is based on a usage scale. The less you use it the higher $$$ per hour and less $$$ per hour if you can guarantee a higher number of hours per month.  This place has its lowest usage rate at $35/hr for 10 hours/month.  The person I spoke to on the phone said they would assist me in getting licensing set up as well.
 
I'm looking for suggestions as to other questions to ask while I'm there. 
 
I would like to hot bottle on premises and I'm sure they don't have bottling equipment. I was going to ask if I can bring anything in.
 
Any other people been thru this?
 
 
Thanks in Advance !!!
 
 
 
I'd ask what kind of storage they have available. Some commercial kitchens allow you to store product and/or equipment.
 
Make sure they have all the equipment you need to make your sauce.
 
Can't really think of anything else except that you need to update the FDA on your new cooking location if you decide to cook there.
 
Thanks for the tip. 
 
I checked out the place and it seems pretty good. The owner wasn't there when I got there but I got a wealth of good info from one of the clients using the kitchen.
  1. The owner is very easy to work with.  (I'm thinking this s a key point)
  2. Scheduling is a bit tight on mornings M-F, but lightens up significantly Friday afternoon thru the weekend.
  3. Because the FDA is familiar with the owner and the facility, there should be less scrutiny come licensing time.
 
Then the owner came in. Nice guy.
  1. He took a look at my hot sauce packaging and gave me some tips to have it pass FDA review.
  2. He showed me the facility. Two separate large prep areas and one decent sized kitchen.
  3. All the equipment I need: pots, blenders, immersion blenders are supplied.
  4. Cleaning chemicals and supplies are also supplied.
  5. He didn't have bottling equipment.  Then again, I didn't expect him to. Looks like I'll need to use my stainless funnels a bit longer.
  6. He gave me an insurance contact.  It was $300/year for $2M liability.  Is that good?
 
He said, once I sign the contract, he sets everything up for licensing.
I'm thinking of pulling the trigger this week. I don't have many other options. For some reason kitchens for rent are limited around here.
 
A lot of commercial kitchens probably won't have the proper bottling equipment but they should have everything else. It looks like they have everything you need, and cleaning equipment is a plus.
 
As far as insurance goes, 300 for 2 million is a great deal. We pay around 500 for 1M. But make sure the insurance covers beyond the kitchen, IE: selling at farmers markets, events, if someone gets sick, etc. Not sure if you meant it is just some commercial kitchen insurance, or business insurance. 
 
Another thing I would do is get your home kitchen inspected anyway, in case you need to cook sauce but the commercial kitchen is booked. This way you can cook at home as a last resort if needed.
 
Other than that, it sounds like a good place to get started.
 
In most states, hot sauces cannot be made in home kitchens. Some other things can, but not sauces.

Check out what your states requirements are for storage of finished product. Some allow offsite storage, some don't. Also storage of u ingredients and equipment. Most authorities want separate storage especially for ingredients. There will be things that you buy in bulk, like salt or spices, that will need storage. Either onsite or well documented transportation logs.

Sounds like you have a great opportunity with this kitchen...


Keep us posted how its going and Have Fun!!!!
SL
 
Yeah, we definitely can not use home kitchens in Florida, otherwise I wouldn't have to go commercial.  Good points on the cold storage, and insurance.
 
I know they have refrigerator and freezer areas, just not sure how they manage it.
 
The Insurance he pointed me to is Food Liability Insurance Program, FLIProgram.com.
 
SalsaLady, I'm curious about the transportation logs.  Why are they needed?
 
BTW, I searched thru some other threads and will soon have a Handy Filler in my possession. It looks like it will actually make bottle filling fun!
 
THANK YOU Hot Sauce Guy!
 
A major thank you for making me take another look. What I was looking at was $35 for 10 hours in one month, no strings attached.
If I used this for 3 months it would be $1050 for the three months.
 
The NEXT level, which I really just overlooked, is $19/hr for a min commitment of 30 hours that expire in 3 months.  It does require a $200 annual commissary fee.
If I used this for 3 months it would be $570 + 200 fee is $750 for the three months, then $190 each month after.
 
That's a major difference.
 
Good job checking out those rates.

Im talking about if you can't store some of the staples in the processing facility, they will need to be brought in and taken out every time you process. Inspectors will want to know the ingredients are secure when not in the facility.
 
Yeah huh? Big difference. I asked the owner today.
 
Monthly refrigeration/freezer is not included, unless I'm a daily user.
He's never heard of requiring a transportation log.
 
If not daily, he allows ingredients brought in day before, but removed when I'm done for the day.
 
I think as I get used to the place I hope I will be able to maximize my time there. i.e. bring in containers of "pre-mashed" peppers and such for cooking there. 
 
Time will tell.
 
salsalady said:
Good job checking out those rates.

Im talking about if you can't store some of the staples in the processing facility, they will need to be brought in and taken out every time you process. Inspectors will want to know the ingredients are secure when not in the facility.
SL, I wonder.... how forthcoming should I be with an inspector?  If overly forthcoming, am I exposing myself to being over-inspected?
Or, if he asks me , I say "Refrigerated ingreds are stored here and non- refrigerated ingreds are brought in on a needs basis".
 
I'm not familiar with the process. As a renter, I expect to see the FDA once or twice, but not ongoing.
 
Get your feet wet and see how it goes. It sounds like this kitchen works with small start up processors, which is Great!!!

Keep us posted how its going~
SL
Edit to reply....
Most of those questions should be answered in info you can get from whoever is your licensor. City, county, or state, they all have info packets for food processors. Read what is allowed and work out your game plan from there.
 
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