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

1. (1) Except as specified under (2) of this Section, in the food with their handles above the top of the food and the container;
2. (2) In food that is not 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;
3. (3) 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 OAC 310:257-7-83 and OAC 310-257-7-94;
4. (4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
5. (5) 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; or
6. (6) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under OAC 310:257-7-83 (d)(7).

Added at 23 Ok Reg 2358, eff 6-25-06

Amended at 28 Ok Reg 2289, eff 11-1-11

Amended at 38 Ok Reg 1947, eff 9-11-21