During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

(a) Except as specified in § 810.1(b), in the food with their handles above the top of the food and the container;

(b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

(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 in §§ 1901 and 2001;

(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;

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

(f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57° C) (one hundred thirty-five degrees Fahrenheit (135° F)) and the container is cleaned at a frequency specified in § 1901.3.

SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).