§ 50-152. Storage.

(a)

Handling. Cleaned and sanitized equipment and utensils in a food service establishment shall be handled in a way that protects them from contamination. Spoons, knives and forks shall be touched only by their handles. Cups, glasses, bowls, plates and similar items shall be handled without contact with inside surfaces or surfaces that contact the user's mouth.

(b)

Storage.

(1)

Cleaned and sanitized utensils and equipment shall be at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other means. The food contact surfaces of fixed equipment shall also be protected from contamination. Equipment and utensils shall not be placed under exposed sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by law.

(2)

Utensils shall be air dried before being stored or shall be stored in a self-draining position.

(3)

Glasses and cups shall be stored inverted. Other stored utensils shall be covered or inverted, wherever practical. Facilities for the storage of knives, forks and spoons shall be designed and used to present the handle to the employee or consumer. Unless tableware is prewrapped, holders for knives, forks and spoons at self-service locations shall protect these articles from contamination and present the handle of the utensil to the consumer.

(c)

Prohibited storage area. The storage of food equipment, utensils or single-service articles in toilet rooms or vestibules is prohibited.

(Code 1970, § 11-84; Ord. No. 80-24, §§ 5.6—5.8, 9-23-80)