Violation #13 Utensils/Single Serving Articles

A. Utensils, Single-service Articles: Utensils Provided, Used, and Stored
Non-critical Violation 
After washing and sanitizing, clean equipment and utensils must be allowed to drain and air-dry before they are stacked and put away. Wet surfaces of equipment and utensils provide an environment that may allow for the growth of microorganisms. Drying equipment and utensils by hand is prohibited. Hand drying of wet equipment and utensils transfers microorganisms from food workers to utensil surfaces.

Clean equipment and utensils must be stored off of the floor. Pots, pans, and glasses must be stored inverted to help protect them from contamination. Single-service items, such as paper cups, napkins, straws, plastic “to-go” food containers, and plastic tableware, must be stored and dispensed in a manner that protects these items from contamination. Single-service items must be stored off of the floor. Dispensers can be used to protect these items when in service. Single-service items, such as tableware, may be pre-wrapped or provided in a dispenser that presents the utensil handle to the server or consumer.

B. Utensils, Single-service Articles: Single-service Articles Stored, Dispensed, Used 
Non-critical Violation
After washing and sanitizing, clean equipment and utensils must be allowed to drain and air-dry before they are stacked and put away. Wet surfaces of equipment and utensils provide an environment that may allow for the growth of microorganisms. Drying equipment and utensils by hand is prohibited. Hand drying of wet equipment and utensils transfers microorganisms from food workers to utensil surfaces.

Clean equipment and utensils must be stored off the floor. Pots, pans, glasses must be stored inverted to help protect them from contamination. Single service items such as paper cups, napkins, straws, plastic “to-go” food containers and plastic tableware must be stored and dispensed in a manner that protects these items from contamination. Single service items must be stored up off the floor. Dispensers can be used to protect these items when in service. Single service items such as tableware may be pre-wrapped, or provided in a dispenser that presents the utensil handle to the server or consumer.

C. Utensils, Single-service Articles: No Re-use of Single-service Articles 
Non-critical Violation
Single-service items, such as paper cups, napkins, straws, plastic “to-go” food containers, and plastic tableware, are to be used once and then discarded. These items are not constructed to be durable enough to withstand repeated use and repeated washing and sanitizing.