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Opening Inspection Advice
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Hello Health Inspectors! I am opening a small sandwich shop, mostly takeout. I have my first inspection tomorrow morning, to get my food license. I am in Michigan, just as a point of reference. Any advice on anything as I head into it? I’m spending my entire night here cleaning and finishing any last minute things. I don’t have food in yet so I’m wondering what tomorrow will be like...any and all advice is much appreciated! Thanks for all your help and for all the work you do!
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