Might i suggest you take a Servsafe or similar food prep/ sanitation course. Many states require them any way and it would greatly help you understand much of what the health department is going to be looking for.
You could save a few bucks and just buy one of their books online (they make new versions regularly but anything published in the last 10 years is going to be current enough for you,) for cheap. If your state reauires the certification like mine does, you are going to need it anyhow.
Aside from Stainless steel, for cleanable- health department approved- surfaces, aluminum can be an option also. It's usually much cheaper than stainless and can be easier to find. The health department wants you to use anything that is smooth and cleanable. No porus or grainy surfaces that bacteria, food particles, or other potentially hazardous things can get trapped in and grow.
also a solid spellcheck could be useful as i am (and perhaps others are too) having a tough time discerning what you are asking in some of your posts..
best of luck
post edited by hella good tacos - 2013/02/11 23:15:52