| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Corrected During Inspection In-use utensils improperly stored between use. Observed the white rice scoop being stored in water between uses. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Action Taken: Staff removed scoop and dumped out water, they were educated on how to properly store the scoop.  |
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| This was a routine inspection, the facility was overall clean and organized. Staff was observed wearing a mask properly and they have a Covid-19 procedure in place. The staff was observed using proper hand washing and all hot and cold holding temperatures were observed in the safety zone. |