OT - What are you doing right now?

ColtsFan

If you’re paying nearly $400/sq.ft. I’m guessing you’re not concerned about it. Lol

Ozzie_Isaac

The HOA fee was a typo.  My sister had a good laugh over it.  I suspect that would limit potential home buyers.  I think her fee is really only a few hundred a month.

JohnInCarolina

Newmark lab at UIUC

Hook_emHornsfan_74

JohnInCarolina said:

Newmark lab at UIUC

They making a Plinko Board?

JohnInCarolina

Hook_emHornsfan_74 said:

JohnInCarolina said:

Newmark lab at UIUC

They making a Plinko Board?

Exactly!

fishlessman

and here i thought that they were pressing copper sheet into a fishing lure mold. something interesting......

Jstroke

alaskanassasin said:

they get your right through @Jstroke ? we have a trip coming up soon

I do precheck so it’s much easier. No issues. But SWMBO, went through regular and it was a mess. We had the time so it was fine, but even 6AM it was very busy.

dbCooper

JohnInCarolina said:

Newmark lab at UIUC

@JohnInCarolina

I had to Google Newmark Lab UIUC.  Impressive.

Are you consulting on a project?  Doing joint research?  Details please.

lousubcap

Regarding TSA and pre-check:  Since Covid the airlines could not grant pre-check to their best customers (whomever that was).  It has to go thru the Feds only.   So there is only one way-pay the initial $85 (good for five years) or not.  
As an example-if you fly four times a year that means 8 trips thru TSA security.  You can do the math but for the value add of no hassle for that price point...
Many here will spend more than that on weekend cook w/o removing their shoes...
I'm not trying to sell it but pre-check does make airport life a lot less of a hassle.  FWIW-

fishlessman

With covid, do I need that special str on my driver's yet for domestic travel, could not get that last time, just thru mail without one

SGH

Working hard my friends. 

lousubcap

@SGH - the bonus had to be quite substantial for 2022 given all the $$ your company(ies) are raking in.  I'm guessing that Carribean island purchase is looking mighty close to happening now.
Above all, stay healthy and safe out there as that is dangerous work.  

Ozzie_Isaac

lousubcap said:

Regarding TSA and pre-check:  Since Covid the airlines could not grant pre-check to their best customers (whomever that was).  It has to go thru the Feds only.   So there is only one way-pay the initial $85 (good for five years) or not.  
As an example-if you fly four times a year that means 8 trips thru TSA security.  You can do the math but for the value add of no hassle for that price point...
Many here will spend more than that on weekend cook w/o removing their shoes...
I'm not trying to sell it but pre-check does make airport life a lot less of a hassle.  FWIW-

Pre-Check + Clear is a game changer.

DuckDogDr

Trying to plan my day tomorrow around upcoming rain while listening to the dogs and my gf snore

lkapigian

After a few years using a DIY curing chamber, I pulled the trigger on a new Curing Chamber, ships out today ,

ColbyLang

Awaiting final inspection interview with the FDA. That’ll be 6 days for those of you keeping score with zero infractions. This **** ain’t fun anymore. 

lousubcap

Was it ever fun??

ColbyLang

lousubcap said:

Was it ever fun??

My job is/was satisfying. Take raw ingredients and at the end of a day have a tangible tabulation of what you accomplished, both good and bad.

with regulations changing almost daily and companies requiring certifications with “rules” that aren’t actual federally mandated laws, it’s becoming a hassle. We’ve got to hire someone to basically put in 1400 hours annually on “audit management”. Can’t be a regular employee, someone solely dedicated and liable for audit documentation. Oh, and the audit scoring is laughable. It’s 30% facility and employee GMP, 70% documentation. 

saluki2007

ColbyLang said:

lousubcap said:

Was it ever fun??

My job is/was satisfying. Take raw ingredients and at the end of a day have a tangible tabulation of what you accomplished, both good and bad.

with regulations changing almost daily and companies requiring certifications with “rules” that aren’t actual federally mandated laws, it’s becoming a hassle. We’ve got to hire someone to basically put in 1400 hours annually on “audit management”. Can’t be a regular employee, someone solely dedicated and liable for audit documentation. Oh, and the audit scoring is laughable. It’s 30% facility and employee GMP, 70% documentation. 

You should try making jet engines…We had to hire a company to come in twice a year for a week at a time to come do practice audits before our actual annual audit. 

ColbyLang

saluki2007 said:

ColbyLang said:

lousubcap said:

Was it ever fun??

My job is/was satisfying. Take raw ingredients and at the end of a day have a tangible tabulation of what you accomplished, both good and bad.

with regulations changing almost daily and companies requiring certifications with “rules” that aren’t actual federally mandated laws, it’s becoming a hassle. We’ve got to hire someone to basically put in 1400 hours annually on “audit management”. Can’t be a regular employee, someone solely dedicated and liable for audit documentation. Oh, and the audit scoring is laughable. It’s 30% facility and employee GMP, 70% documentation. 

You should try making jet engines…We had to hire a company to come in twice a year for a week at a time to come do practice audits before our actual annual audit. 

We’re doing the same thing. Pay 10 grand for a pre audit by a consultant who sometimes works for the audit agency to do a pre inspection 

lousubcap

As the saying goes-The gubmint never met a regulation it didn't like.  

Ozzie_Isaac

You guys have audits that have beginnings and endings? Must be nice.  We just have steady over lapping audits with no end.

Buckwoody Egger

bbracey21 said:

Buckwoody Egger said:

@Buckwoody Egger - Do you mind posting a link to that Spotify station? Always looking for excellent playlists. 

Just now seeing this, enjoy 
https://www.deadendbbq.com/about/

alaskanassasin

@ColbyLang it does not go unnoticed that the audits start at your facility not mine.

fishlessman

Ozzie_Isaac said:

You guys have audits that have beginnings and endings? Must be nice.  We just have steady over lapping audits with no end.

used to do that here, they kept rising the prices and adding nonsense to the point that it was costing too much to do the job. in the end they had me testing light bulbs for lumens to prove i could see the part i was inspecting, signing off on it, full procedure, how each bulb was tested, qualifying procedure signed off and demonstrated infront of third party inspector etc, goal was a hundred lumens, my flash light was 800 with certificate. lost my mind when i found out these inspectors working for the national board under ASME were not audited. another broken system. 10k in code books every 2 years,20k for the yearly audit, 40k for the 3 year annual, plus the weekly mini audit visits.  atleast half the stuff they audited was just made up

ColbyLang

alaskanassasin said:

@ColbyLang it does not go unnoticed that the audits start at your facility not mine.

Or past me. The restaurants have a whole different set of rules. No hairnets, beard coverings, etc. 

when they’re the last line of defense between the consumer and the food

alaskanassasin

ColbyLang said:

alaskanassasin said:

@ColbyLang it does not go unnoticed that the audits start at your facility not mine.

Or past me. The restaurants have a whole different set of rules. No hairnets, beard coverings, etc. 

when they’re the last line of defense between the consumer and the food

 There is a reason they tell you to cook your flour before tasting it.

Legume

@colbylang we've all seen the listeria and e coli issues with ice cream, deli meats, fresh produce, etc., but I can't recall ever reading about issues with bread. Is that a thing?  What are the big risks they're looking for?

ColbyLang

Legume said:

@colbylang we've all seen the listeria and e coli issues with ice cream, deli meats, fresh produce, etc., but I can't recall ever reading about issues with bread. Is that a thing?  What are the big risks they're looking for?

Of course the risk of pathogens are there. Possible, yes. Probable, no. We have a kill step called an oven. 

Last known person to die from bread in the US choked on it……

dbCooper

Getting ready to leave for a road trip to Omaha, Mrs. Cooper has a Dr. appointment up there.  That means a late lunch of fresh seafood, to include excessive oysters on the half shell.

Exciting for us as we're in a seafood desert.