An Aug. 5 inspection found that in-use utensils were being stored in a tin container of stagnant or dirty water. In-use utensils can only be stored in clean hot water when used for the same type of food .
The restaurant was instructed to keep multiple utensils to use when serving food and wash them at the eatery’s designated commissary, or use Dish pans to create a 3-bowl set up to wash, rinse, sanitize and air dry utensils prior to re-use.