FOOD TERMINAL

In-use utensils: properly stored — Inspector Note: Observed in-use utensils stored in crocks of water in the front food service area with a water temperature of 122°F, and rice utensils stored in a crock in the main kitchen with a water temperature of 84°F. In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC raised the temperature of both crocks. Discussed with PIC that the water inside the crocks shall hold a temperature of at least 135°F (57°C) and the container is cleaned frequently

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed five dishes stacked while wet in the dish area. Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. PIC instructed food service employee to restack dishes in such a way to properly air dry.