NAC446.180. Service of food: Dispensing utensils.

     1. Suitable dispensing utensils, adequate in number, must be used by employees when serving food or provided to customers who serve themselves.

     2. When not being used to serve food, dispensing utensils must be:

     (a) Stored in the food with the handle of the utensil extended out of the food;

     (b) Clean and dry when stored;

     (c) Stored in running water; or

     (d) Stored in a dipper well of running water.

     3. If bulk food sold at retail is dispensed by customers who serve themselves, manual contact of foods by the customer during dispensing must be avoided. Some methods considered suitable include:

     (a) The use of mechanical dispensing devices, including gravity dispensers, pumps, extruders and augers.

     (b) The use of wrapping or sacking.

     (c) The use of a tether for the utensil. Such a tether must be:

          (1) Constructed of easily cleanable material;

          (2) Of such a length that the utensil cannot contact the floor;

          (3) Designed to prevent interference with covers which fit closely; and

          (4) Easily removable for cleaning.

     (d) Storage of the utensil in a sleeve or protective housing attached or adjacent to the display unit when not in use, or by utilizing a utensil designed so that the handle cannot contact the product if left in the product module.

     4. If ladles and spatulas are used in other than dry foods, they must be stored in the food with handles extending to the outside and the handles must not prevent the lid from closing.

     [Bd. of Health, Food Establishments Reg. Art. 3 § 3.7 subsec. 3.7.8, eff. 9-17-82]—(NAC A 10-14-88; 5-23-96)