TIME SAVER

Shared utensils and serving tools must be washed and sanitized between each use to prevent contamination.

Food contact surfaces and utensils must be made of corrosion-resistant, non-toxic materials and must be free from cracks, crevices, and open seams.

The restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.