Regulation .17 Storage and Handling of Cleaned Equipment and Utensils.

The person-in-charge shall ensure that:

Contamination of food-contact surfaces of cleaned and sanitized equipment and utensils is prevented by handling:

(1)

Cleaned spoons, knives, and forks by the utensil's handles only; and

(2)

Cleaned cups, glasses, and bowls so that hands do not contact inside surfaces or mouth-contact surfaces;

The food-contact surfaces of equipment are protected from:

(1)

Splash;

(2)

Dust; and

(3)

Other contamination;

Cleaned and sanitized food equipment, portable equipment, and utensils are stored:

(1)

A minimum of 18 inches above the floor when not fully protected by an enclosure with doors;

(2)

In a clean, dry location; and

(3)

In a space that affords protection from splash, dust, and other contamination;

Utensils are:

(1)

Air dried before being stored; or

(2)

Stored in a self-draining position on hooks or racks constructed of a corrosion resistant material;

Stored containers and utensils are covered or inverted whenever possible;

Flatware is stored in containers designed to present the handle to the employee or customer;

Toilet rooms or vestibules are not used to store:

(1)

Food equipment;

(2)

Utensils; or

(3)

Single service articles; and

Single service articles are:

(1)

Stored in closed cartons or containers to protect the articles from contamination;

(2)

Handled and dispensed in a manner that prevents contamination of surfaces that come into contact with food or the mouth of the user; and

(3)

Used only once.