Section 11-50-53 - Protection of clean items(a) After cleaning and sanitizing, equipment and utensils: (1) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940, entitled "Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions)", before contact with food; and(2) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.(b) Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer as specified in section 11-50-47(e) (2) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified in section 11-50-49(m).(c) Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.(d) Equipment shall be reassembled so that food-contact surfaces are not contaminated.(e) Equipment, utensils, linens, and single-service and single-use articles.(1) Except as specified in paragraph (4), cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (A) In a clean, dry location;(B) Where they are not exposed to splash, dust, or other contamination; and(C) At least six inches above the floor;(2) Clean equipment and utensils shall be stored as specified in paragraph (1) and shall be stored;(A) In a self-draining position that allows air drying; and(3) Single-service and single-use articles shall be stored as specified in paragraph (1) and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used;(4) Items that are kept in closed packages may be stored less than six inches above the floor on dollies, pallets, racks, and skids that are designed as specified in section 11-50-46(ii).(f) Prohibitions. (1) Except as specified in paragraph (2), cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (E) Under sewer lines that are not shielded to intercept potential drips;(F) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;(G) Under open stairwells; or(H) Under other sources of contamination;(2) Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.(g) Kitchenware and tableware. (1) "Single-service and single-use" articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented;(2) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided;(3) Except as specified in paragraph (2)/ single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.(h) Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.(i) Preset tableware. (1) Except as specified in paragraph (2), tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted;(2) Preset tableware may be exposed if:(A) Unused settings are removed when a consumer is seated; or(B) Settings not removed when a consumer is seated are cleaned and sanitized before further use,(j) After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use unless:(1) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified in sections 11-50-46(n) to (jj) and 11-50-49(a) to (o); and(2) The rinse is applied only after the equipment and utensils have been sanitized by the application of hot water or by the application of a chemical sanitizer solution whose EPA registered label use instructions call for rinsing off the sanitizer after it is applied in a commercial warewashing machine.[Eff FEB 24 2014] (Auth: HRS § 321-11) (Imp: HRS § 321-11)