Violation Code: 10-05-5

Legal Reference

3-304.12(C) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under Sections 4-602.11 and 4-702.11; 3-304.12(D) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3-304.12(E) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food 4-602.11(C) and (D)(7) FC: (C) Except as specified in Paragraph (D) of this section, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than 4 hours if: (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.