Section 410IAC7-24-234. In-use utensils; between-use storage

   (a) During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one (1) of the following ways:

(1) Except as specified under subdivision (2), 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, such as bins of ice, sugar, flour, or cinnamon.

(3) On a clean portion of the food preparation table or cooking equipment if both the in-use utensil and food-contact surfaces of food preparation tables or cooking equipment are cleaned and sanitized at a frequency specified under section 296, 297, or 303 of this rule.

(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) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.

(6) In water maintained clean and at a temperature of at least one hundred thirty-five (135) degrees Fahrenheit.

  (b) For purposes of this section, a violation of subsection (a) is a noncritical item. (Indiana State Department of Health; 410 IAC 7-24-234; filed Oct 13, 2004, 12:30 p.m.: 28 IR 867; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)