WAC 246-215-03333. Preventing contamination from equipment, utensils, and linens — In-use utensils, between-use storage (FDA Food Code 3-304.12)

During pauses in food preparation or dispensing, food preparation and dispensing utensils must be stored: (1) Except as specified under subsection (2) of this section, in the food with their handles above the top of food and the container; (2) In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (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 at a frequency specified under WAC 246-215-04605 and 246-215-04705 ; (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 time/temperature control for safety food ; or (6) In a container of water maintained at a temperature of 135°F (57°C) or greater or 41°F (5°C) or less and the container is cleaned at a frequency specified under WAC 246-215-04605 (4)(g).