3717-1-03.2(K) Food: protection from contamination after receiving

In-use utensils - between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils are to be stored:

(1)

Except as specified under paragraphs (K)(2) and (K)(3) of this rule, in the food with their handles above the top of the food and the container;

(2)

In any manner within a food ingredient, provided the entire ingredient batch undergoes further cooking as specified in rule 3717-1-03.3 of the Administrative Code, and the utensil is cleaned and sanitized at a frequency specified under paragraphs (A) and (B) of rule 3717-1-04.5 of the Administrative Code and paragraph (B) of rule 3717-1-04.6 of the Administrative Code;

(3)

In food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, or cinnamon;

(4)

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 paragraphs (A) and (B) of rule 3717-1-04.5 of the Administrative Code and paragraph (B) of rule 3717-1-04.6 of the Administrative Code;

(5)

In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

(6)

In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety; or

(7)

In a container of water if the water is maintained at a temperature of at least one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) and the container is cleaned at a frequency specified under paragraph (B)(4)(g) of rule 3717-1-04.5 of the Administrative Code.